share

Cinnamon Streusel Coffee Cake

by
7596240960_IMG_5156

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

4.63 from 8 votes
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Breakfast
Servings 20 pieces

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. 
Categories:

Related Posts

    • Kels
    • September 4, 2018
    Reply

    This looks amazing!!!

  1. Reply

    Is there a substitute for the sour cream?

    1. Reply

      Sorry we haven’t tried any!

      • Lisa
      • April 18, 2020
      Reply

      4 stars
      I substitute 1/2 cup mashed cooked sweet potato (removed the skin) and it came out great!!

    • Stephanie
    • September 5, 2018
    Reply

    If vegan sour cream is inaccessible for me, is there a substitute I could use?

    Love your recipes!

      • Hanna Z
      • July 10, 2020
      Reply

      Does this need to be refrigerated ?

  2. Reply

    Thank you for your wise words Shari!Clifton guest

    • Billy
    • February 12, 2020
    Reply

    5 stars
    This was great!!!!

      • Holly
      • August 21, 2020
      Reply

      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!

        • Holly
        • August 21, 2020
        Reply

        5 stars
        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!

          • Emma
          • June 22, 2021
          Reply

          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

    • Selin Antilian
    • February 12, 2020
    Reply

    5 stars
    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!

    • Mel
    • March 28, 2020
    Reply

    Can we make this gluten free?

      • Marjorie Smith
      • August 30, 2021
      Reply

      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.

    • Kristine Starr
    • March 28, 2020
    Reply

    Love your recioes but finding it difficult to get vegan sour cream.

      • Six Vegan Sisters
      • March 28, 2020
      Reply

      You could try subbing for plain vegan yogurt if you have it!

      • K
      • April 1, 2020
      Reply

      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.

        • Six Vegan Sisters
        • April 2, 2020
        Reply

        That’s great to know that coconut milk works!! So glad you loved it 🙂

      • Kate
      • October 29, 2020
      Reply

      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!!

  3. Pingback: 4 Vegan Coffee Cake Recipes – Deliciously Soft Cinnamon Streusel, Kahlua Frosting

    • Radmila
    • March 29, 2020
    Reply

    Hi! What else can we use besides canola oil?

      • Six Vegan Sisters
      • March 31, 2020
      Reply

      You can use any type of vegetable oil or you could try subbing for coconut oil!

    • Vesper
    • April 11, 2020
    Reply

    5 stars
    How long does it keep in the fridge? Delicious recipe

      • Six Vegan Sisters
      • April 12, 2020
      Reply

      A few days for the freshest, but should last up to a week or so!

    • michelle gaberik
    • May 28, 2020
    Reply

    Can you make this ahead of time– the day before and then bake the morning of?

      • Six Vegan Sisters
      • May 29, 2020
      Reply

      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.

    • Nicole
    • June 12, 2020
    Reply

    What brand of vegan sour cream do you recommend?

      • Six Vegan Sisters
      • June 14, 2020
      Reply

      We use Tofutti!

    • HEIDEE A KING
    • August 20, 2020
    Reply

    5 stars
    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!

      • Six Vegan Sisters
      • September 21, 2020
      Reply

      So happy to hear this! Thank you so much for the kind review, Heidee!

    • Kathleen
    • September 25, 2020
    Reply

    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!

    1. Reply

      Is there a chance it can be made gluten free without loosing its fluffiness?

    • Annie
    • November 25, 2020
    Reply

    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

      • Alissa
      • January 1, 2021
      Reply

      5 stars
      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.

    • Sochima Ekemezie
    • February 4, 2021
    Reply

    Do you know how the calories count?

    • Emma
    • June 22, 2021
    Reply

    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 🙂

    • Jessica
    • July 1, 2021
    Reply

    3 stars
    Way to oily, still tastes pretty good though!

Leave a Reply to Stephanie Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Six Vegan Sisters
Close Cookmode