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slice of vegan coffee cake

Best Ever Vegan Coffee Cake (Gluten Free!)

  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 16 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This is truly the best vegan coffee cake ever! With its perfect crumb texture and sweet cinnamon vanilla flavor, it tastes just like the classic and even better than Starbucks, only entirely vegan and gluten free!


Ingredients

Units Scale

Vanilla Coffee Cake:

  • 3 cups (375 g) all purpose flour*
  • 1 tbsp arrowroot starch
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 cup (250 g) granulated sugar
  • 1/2 cup (113 g) vegan butter, melted and cooled
  • 3/4 cup (170 g) unsweetened applesauce, room temperature
  • 2/3 cup (180 g) unsweetened dairy free milk with 1 tsp apple cider vinegar, room temperature
  • 1 tbsp vanilla extract or vanilla paste

Cinnamon Filling:

  • 3/4 cup (150 g) granulated sugar or brown sugar
  • 1/4 cup (37 g) all purpose flour*
  • 2 tbsp ground cinnamon

Cinnamon Crumble:

  • 3/4 cup (150 g) granulated sugar or brown sugar
  • 1 cup (125 g) all purpose flour*
  • 2 tbsp ground cinnamon
  • 1/2 cup (113 g) vegan butter, melted

Optional Topping:

  • 1 cup (120 g) powdered sugar
  • 1 tbsp dairy free milk

Instructions

  1. Prep: Preheat the oven to 350F and lightly grease and line an 8×8 baking pan with parchment paper and olive oil.
  2. Cinnamon sugar filling: In a medium bowl, prepare the cinnamon sugar filling. Whisk together the coconut sugar, flour, and cinnamon. Set aside.
  3. Cinnamon crumble topping: In another medium bowl, prepare the cinnamon crumble. Whisk together the sugar, flour, and cinnamon. Use a fork to mix in the melted vegan butter into the mixture until it resembles a crumble. Set aside.
  4. Make the vegan coffee cake batter: Prepare the main coffee cake layer. In a medium bowl, whisk together the flour, arrowroot powder, and baking powder and soda. Set aside. In a large bowl, whisk together the melted vegan butter, sugar applesauce, dairy free milk mixture, and vanilla. Then add in the flour mixture, and stir until there are no more dry streaks of flour.
  5. Assemble the coffee cake: Pour half of the batter into your baking pan, and spread the batter to touch the edges of the pan. Sprinkle in the cinnamon sugar filling on top evenly. Add the remaining half of the batter on top of the cinnamon sugar filling. Top with the cinnamon crumble.
  6. Bake: Place the pan into the oven to bake for 45-55 minutes, or until the toothpick comes out clean. Remove from the oven, and allow the coffee cake to cool in the pan for 10 minutes.
  7. Serve: When ready to serve, it’s best served slightly warm. Slice into 9 squares and prepare the optional glaze. Whisk together the powdered sugar and dairy free milk, and drizzle on top of each slice. Enjoy! Store any leftovers covered in an airtight container at room temperature for up to 4 days, in the fridge for up to 6 days, or in the freezer for up to a month.

Notes

*Gluten Free: You can swap in gluten-free 1:1 baking flour (such as King Arthur’s measure for measure) or oat flour. For gluten free flour blends, please use the cup measurements then convert to gram measurements (so for 3 cups of Bob’s Red Mill 1:1 flour, it will be 420 g rather than 375 g of flour). For oat flour, please use the gram measurements rather than the cup measurements (so you would need 3 3/4 cups of oat flour for 375 g). 

See the post for recipe tips and tricks!

Nutrition

  • Serving Size: 1 slice
  • Calories: 343
  • Sugar: 31.2 g
  • Sodium: 22.4 mg
  • Fat: 14 g
  • Saturated Fat: 7.6 g
  • Carbohydrates: 51.3 g
  • Fiber: 2.4 g
  • Protein: 4.1 g
  • Cholesterol: 30.5 mg

Keywords: vegan coffee cake, eggless coffee cake, gluten free coffee cake, easy coffee cake