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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



  • 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


  • 3/4 cup powdered sugar
  • 2+ tsp nondairy milk more or less depending on consistency


  • 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!


*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.