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Vegan Coffee Cake with Streusel Topping

Gorgeous and delicious, this vegan coffee cake is perfectly decadent. With a layer of rich cinnamon brown sugar sandwiched between two layers of fluffy, moist cake, it's all topped with a crumbled streusel topping and sweet glaze for a perfect dairy-free, egg-free treat.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: dairy-free, egg free, holiday recipe
Servings: 16 squares
Calories: 398kcal
Author: Cheryl Malik


  • Oven
  • 9x13 baking dish
  • Parchment paper
  • Small bowls (2)
  • Hand mixer
  • Large bowls (2)
  • Whisk (3)


For the Cinnamon-Sugar Filling

  • ¾ packed cup brown sugar see Notes
  • ½ cup all-purpose flour
  • 1 tablespoon cinnamon

Fo the Streusel Topping

  • 6 tablespoons vegan butter
  • 1 packed cup light brown sugar see Notes
  • 1 cup all-purpose flour

For the Coffee Cake

  • 3 cups all-purpose flour
  • 1 ½ cups granulated sugar see Notes
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • ½ cup coconut oil melted
  • 1 ¾ cup unsweetened non-dairy milk
  • 1 tablespoon apple cider vinegar

For the Glaze (Optional)

  • ¼ cup powdered sugar see Notes
  • 1 tablespoon unsweetened non-dairy milk
  • 1 teaspoon vanilla


  • Preheat oven to 350° Fahrenheit. Line 9x13 baking dish with parchment paper.
  • In small bowl, mix together brown sugar, all-purpose flour, and cinnamon to create cinnamon-sugar filling. Set aside.
    Cinnamon-sugar filling mixture in glass bowl with spoon
  • In separate small bowl, use hand mixer to mix together butter, light brown sugar, and all-purpose flour to create streusel topping. Set aside.
    Streusel topping mixture for vegan coffee cake in large glass bowl
  • In large bowl, whisk together wet ingredients for coffee cake: applesauce, vanilla extract, coconut oil, non-dairy milk, and apple cider vinegar. Let mixture sit 5 minutes.
    Wet ingredients for vegan coffee cake in large glass bowl
  • In separate large bowl, whisk together dry ingredients for coffee cake: all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
    Dry ingredients for vegan coffee cake in large glass bowl
  • When 5 minutes is up, slowly pour wet ingredients for coffee cake into large bowl with dry ingredients for coffee cake. Mix until ingredients are just combined.
    Coffee cake batter in large glass bowl
  • Pour half of coffee cake mixture into lined baking dish. Add cinnamon-sugar filling to top of cake mixture, distributing evenly edge to edge.
    Bottom layer of vegan coffee cake in 9x13 baking dish with parchment paper
  • Pour remaining coffee cake mixture on top of cinnamon-sugar filling layer. Crumble streusel topping over top of cake batter.
    Top layer of vegan coffee cake in 9x13 baking dish with parchment paper
  • Place baking dish in preheated oven and bake 30-35 minutes. Toothpick inserted in center of cake should come out clean or with very few crumbs.
    Coffee cake in baking dish
  • Remove baked coffee cake from oven and let cool completely in baking dish. While cake cools, whisk together all ingredients for glaze, if desired.
    Glaze for vegan coffee cake in large white bowl
  • When cake is cool, drizzle glaze over top of cake. Cut coffee cake into squares and serve.


  • Sugar: Some sugar is filtered through bone char, which makes it not vegan. Use organic or unfiltered sugar, or a brand that specifically says it's vegan.
  • Make it Added-Sugar Free: Use granular, Brown, and confectioners' Swerve in place of the respective sugars listed above.
  • Make it Gluten Free: Use gluten-free all-purpose flour with xanthan gum.
1 square = 1 serving. Recipe yields approximately 16 servings. Actual number of servings will depend on the size of your squares and your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving out of 16 using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 16. Result will be the weight of one serving.


Serving: 1square | Calories: 398kcal | Carbohydrates: 72g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 303mg | Potassium: 78mg | Fiber: 1g | Sugar: 44g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg | Net Carbs: 71g