It’s the perfect vegan breakfast recipe on the weekend, much faster to bake than vegan cinnamon rolls, but as delicious as my vegan crepes, perfect to bring all the family around the table. If you love my vegan apple cake for breakfast, you’ll love this vegan coffee cake. A coffee cake doesn’t contain coffee. Its name only refers to the fact that this cake marries perfectly with coffee. So you can safely serve a coffee cake for a kid’s breakfast! It’s very simple to make and a great way to meal prep days of breakfast or feed a crowd in the morning during the holiday season.
Ingredients and Substitutions
All you need to make the vegan coffee cake batter are:
Soy Milk or any non-dairy milk you love, like almond milk, oat milk, or coconut milk. Apple Cider Vinegar or lemon juice. It is used to curdle the milk. All-Purpose Flour, or gluten-free all-purpose flour, might also work, but I haven’t tried it yet. Baking Powder to raise the cake. Baking Soda for fluffy cake crumb. Salt to enhance the flavors. Sugar – white sugar or caster sugar is the best sweetener for coffee cake batter. Unsalted Vegan Butter, light olive oil, or avocado oil. Vegan Yogurt or Unsweetened Applesauce Vanilla Extract for flavor
How to Make Vegan Coffee Cake Batter
Flavor Variations
There are many ways to make coffee cake, and you can play with flavors by swapping some of the ingredients in this recipe.
Chocolate Coffee Cake – Add 1/3 cup of dark chocolate chips to the cinnamon layer and the same in the streusel. Coffee Flavors – Add 1 teaspoon of instant coffee in the streusel and cinnamon layer. Pumpkin Coffee Cake – Swap the cinnamon for pumpkin pie spices and replace the apple sauce with pumpkin puree. Walnut Coffee Cake – Finely chop 1/2 cup of walnuts or pecan and sprinkle over the top layer, along with the crumble topping.
Find below my answers to your most frequent questions about this vegan cake recipe.
More Vegan Cake Recipes
If you like this vegan coffee cake, you’ll love these other vegan cake recipes.
