We don’t wanna toot our own horns, but this is possibly the best recipe for coffee cake. Ever. Vegan or non-vegan.
It’s so moist, has allll the crumb topping, and is a family-favorite.
Ingredients
For the cake, you’ll need:
- Nondairy milk + apple cider vinegar (vegan buttermilk! We prefer soy milk)
- All purpose flour
- Sugar
- Baking powder, Baking soda, Salt
- Vegan sour cream (for moistness)
- Canola oil
- And vanilla extract
And for the cinnamon streusel topping:
- Flour
- Brown sugar
- Cinnamon
- Vegan butter
And for the glaze:
- Powdered sugar
- Non-dairy milk
How to
You’re gonna make the cake batter, layer it with two layers of a cinnamon & sugar crumb topping, bake it…
…and finally, top it off with a powdered sugar drizzle!
IT’S SO GOOD. We can’t say that enough.
Enjoy with your favorite cup of coffee!
Cinnamon Streusel Coffee Cake
Ingredients
Cake
- 1 cup nondairy milk + 1 tbsp apple cider vinegar
- 2 cups all purpose flour
- 3/4 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegan sour cream can sub vegan plain yogurt or vegan plain cream cheese
- 1/2 cup canola oil
- 1/2 tbsp vanilla extract
Cinnamon Streusel Topping
- 1/2 cup flour*
- 1 cup brown sugar
- 1 tbsp cinnamon
- 1/4 cup vegan butter cold and cubed
Drizzle
- 3/4 cup powdered sugar
- 2+ tsp nondairy milk more or less depending on consistency
Instructions
- Preheat the oven to 350°F. Grease a 9"×13" pan.
Make the cake:
- Whisk together the milk and vinegar. Set aside to curdle.**
- In a mixing bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- Add the sour cream, oil, vanilla, and milk mixture to the flour mixture. Beat until combined.
Make the cinnamon streusel:
- In a separate bowl, add the ingredients for the cinnamon streusel.
- Use a fork or pastry cutter to cut the butter into the other ingredients. You should end up with a sand-like texture.***
Make the drizzle:
- In a small bowl, whisk together 3/4 cup powdered sugar and 2 tsp nondairy milk.
- If you feel that the icing is too thick, whisk in more nondairy milk in 1/2 tsp increments until you reach the desired consistency.
Assemble the cake:
- Spread ~half of the batter around the bottom of the prepared pan. Sprinkle ~half of the topping so that it evenly covers the batter.
- Spread the remaining batter evenly over the topping. Finally, evenly sprinkle the rest of the topping.
- Bake in the preheated for 30-35 minutes, until a toothpick comes out clean or with only crumbs.
- Once the cake cools (it can still be a bit warm – it’s delish warm or room temp), drizzle the icing over the cake, slice into ~20 pieces, and serve!
Notes
*Measure your flour using this spoon and level method. If you don’t, you could be packing in the flour, leading to a dry cake.
**We find that soy milk curdles the best. However, if you use a different nondairy milk and find that it doesn’t curdle very well, don’t worry too much – it should still turn out just fine!
***If you’re struggling to get the ingredients to mix, it may be easier to use your hand to combine.
This looks amazing!!!
Is there a substitute for the sour cream?
Sorry we haven’t tried any!
Made these today and WOW SO GOOD!!! Loved the amount of crumble on top. I didn’t have sour cream or yogurt so I used coconut cream and watered it down a little to create that texture of yogurt. Came out amazing and can’t even taste the coconut 😄
I substitute 1/2 cup mashed cooked sweet potato (removed the skin) and it came out great!!
If vegan sour cream is inaccessible for me, is there a substitute I could use?
Love your recipes!
Does this need to be refrigerated ?
I made this cake for Thanksgiving lunch and all of my family loved it (and they are all dairy eaters).
I used vanilla flavored SO Delicious yogurt because that was all I could find for the sour cream/yogurt and then still added 1 tsp of vanilla in the batter.
Will definitely make this again for Christmas!
Thank you for your wise words Shari!Clifton guest
This was great!!!!
Hi there we LOVE LOVE LOVE this cake! Thank you for such a great recipe! Everyone who tries it loves it. Anyways I bake it in a 9″ x 12″ rectangle pan. I was wondering if I can make it in a round pan? If so do you know the size I should use? Thanks again!
Hi there we LOVE LOVE LOVE this cake! Thank you for such a great recipe! Everyone who tries it loves it. Anyways I bake it in a 9″ x 12″ rectangle pan. I was wondering if I can make it in a round pan? If so do you know the size I should use? Thanks again!
Hey Holly I just did this! Halve the recipe and bake it in a 9” springform— batter wont look like enough during prep but it bakes up beautifully
This is the best coffee cake ever! I make it every time I have guests over for brunch and it’s always a hit! Even the non-vegans love it!
Can we make this gluten free?
I made it gluten free! It was kind of crumbly, but I like the texture. Would probably be better with King Arthur GF flour rather than Krusteaz, but I used what I had.
Love your recioes but finding it difficult to get vegan sour cream.
You could try subbing for plain vegan yogurt if you have it!
We used half a can of coconut milk and it was great! We couldn’t find sour creme either. The coconut flavor wasn’t overpowering.
That’s great to know that coconut milk works!! So glad you loved it 🙂
Made this today. Can’t wait to serve it. Does it need to be covered and refrigerated ? Not serving it until tomorrow.
This is absolutely delicious! I used almond milk & it curdled just fine. I also used Almond Breeze original unsweetened yogurt (which taste just like sour cream!) as a substitute for sour cream. My non-Vegan boyfriend loves it! Makes me feel good when I can give him plant based food! Thank you so much for this recipe! My new go to!!
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Hi! What else can we use besides canola oil?
You can use any type of vegetable oil or you could try subbing for coconut oil!
How long does it keep in the fridge? Delicious recipe
A few days for the freshest, but should last up to a week or so!
Can you make this ahead of time– the day before and then bake the morning of?
We wouldn’t recommend letting the batter sit overnight, we would recommend baking the cake the day before and keeping it in an airtight container overnight, then drizzling the icing the day of.
What brand of vegan sour cream do you recommend?
We use Tofutti!
My 10 year old daughter and her friend made this. We used oatmilk and non-dairy yogurt. It came out fluffy, soft and oh so delicious! Will definitely make again!
So happy to hear this! Thank you so much for the kind review, Heidee!
So thrilled to find this recipe! A heads up on substitute for vegan sour cream: canned coconut cream can separate to the point of appearing unusable but a little heat and gentle stirring will reincorporate all the separated liquid!
Is there a chance it can be made gluten free without loosing its fluffiness?
I have made this several times and have had to double and even triple the batch for friends. It is the best thing ever.
QUESTION would this recipe do well in muffin form? I just got a muffin pan and would love to make these into crumble top muffins
Hi! I just made these in muffin form and they came out great! The cook time for them was about 20min. All of my non-vegan guests LOVED these.
Made this today. Can’t wait to serve it. Does it need to be covered and refrigerated ? Not serving it until tomorrow.
Do you know how the calories count?
Just a heads up abt the way recipe is written (for those of us who didn’t see the video until much, much later)… several times in the written recipe you call for using a 9×12 pan, when in fact you mean a 9×13. I thought this was some kind of fancy newfangled thing i just hadn’t come across yet, and after lots of math and figuring out how make it fit the pans i already had without messing up bake time too much i FINALLY saw the video. Might want to change that so it doesn’t throw off anyone else… very excited to make this tomorrow 🙂
Way to oily, still tastes pretty good though!
The BEST coffee cake hands down. Also to everyone who asked. I used Silk Vanilla yogurt EVERYTime I make this cake & it’s delicious & PERFECT! I use one entire container (single serving size) instead of the vegan sour cream & HIGHLY recommend doing so. Forget the vegan sour cream lol
Just made this tonight and it is DELICIOUS. My husband even asked to have it again for his birthday later this month. Thank you for another fantastic recipe!
Just made this yesterday! Super moist, great crumb and the right amount of sweetness. I used Forager Project sour cream and baked in a 8×8 pan. It took 40-41 minutes to be done at 350 in the smaller pan. 100% recommend and will be making this again and again. Thank you!
WOW! This recipe is easy to make and so delicious! Lots of cinnamon flavor and the drizzle put this dish over the top. This will become one of my staple recipes. I can’t wait to make this for my non vegan friends and family.