Moist Vegan Coffee Cake with Cinnamon Crumb

A slice of coffee cake on a plate, a cup of coffee sits to the left and more cake sits in the background.

5 from 1 vote

Moist Vegan Coffee Cake with Cinnamon Crumb

Soft, tender, and completely irresistible, this moist vegan coffee cake bakes up with generous layers of cinnamon crumb in the middle and on top. It’s perfect as an afternoon treat (with a cup of coffee, of course!) and easy to make gluten-free, so everyone can enjoy a slice. Make this delightful dairy-free, egg-free dessert any time a craving for a luscious vegan cake comes calling!

Prep Time20

Cook Time35

Total Time55

Servings:

Author: Gwen Leron

Ingredients

For Cinnamon Crumb:

½ cup (113g) unsalted vegan butter (melted and cooled)
1 ¼ cups (156g) all-purpose flour **see below for the gluten-free option info**
¾ cup (150g) light brown sugar
2 ½ teaspoons ground cinnamon
¼ teaspoon salt

For Cake Batter:

1 cup (250ml) unsweetened dairy-free milk (room temperature)
1 tablespoon lemon juice
2 ¼ cups (281g) all-purpose flour **see below for the gluten-free option info**
1 tablespoon baking powder
½ teaspoon salt
½ cup (100g) granulated sugar
½ cup (125ml) oil
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (177°C).
Line an 8" x 8" square baking pan with parchment paper and make an overhang on all sides so removing the cake will be easy. Set aside.

Make Vegan Buttermilk:

Pour the dairy-free milk into a measuring cup or bowl.
Add the lemon juice to the milk and stir. Set aside for 10 minutes.

Make Cinnamon Crumb:

Add the flour, brown sugar, cinnamon, and salt to a medium bowl. Whisk well to combine.
Pour the cooled vegan butter into the dry mixture and, with a fork, mix until it starts to combine.
Mix and drag the fork through the mixture until it forms a crumb with a mix of larger and smaller pieces. Make sure all of the flour mixture is fully worked in with no dry bits remaining.
Place the bowl in the refrigerator while you prepare the cake batter.

Make Cake Batter:

In a medium bowl, add the flour, baking powder, and salt. Whisk well to combine and set aside.
In a large bowl, whisk together the sugar, oil, vanilla, and vegan buttermilk.
Gradually add the dry mixture to the wet mixture and stir until a thick batter has formed. Don't over-mix.

Layer the Batter and Cinnamon Crumb:

Add half of the batter to the prepared baking pan and carefully smooth it into an even layer with a small offset spatula.
Sprinkle half of the cinnamon crumb on the top of the batter, spreading it evenly. Don't press it in.
Dollop the remaining batter over the crumb layer. Carefully spread it with a small offset spatula, taking care to keep the layer even without disturbing the crumb topping. The batter is thick, so this part can be a little tricky. Take your time, it doesn't have to be perfect.
Sprinkle the remaining cinnamon crumb over the top. Avoid adding too much in the center, or the cake may have trouble rising. Spread it evenly across the surface and don't press it in.

Bake:

Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Take care not to over bake.
Remove the cake from the oven and place the pan on a cooling rack.

Cool:

Let the pan sit for 15 minutes, then, using the parchment overhang, carefully remove the cake from the pan and place it on a cooling rack. Allow the cake to fully cool before slicing.

Notes

Please read all of the information above, as well as the notes below, before making this recipe.
If you are making the vegan gluten-free version, I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue bag, NOT the red bag. Use 2 ¼ cups (333g) for the batter, and 1 ¼ cups (156g) for the cinnamon crumb. Different gluten-free flour blends use different ingredients and ratios, so results may not be the same if you use a different blend. This recipe will not work with coconut flour or any other single gluten-free flour.
Storing Leftovers: Store leftovers in an airtight container at room temperature for up to 3 days, then refrigerate for another 2-3 more days.
Freezing: Once fully cooled, wrap the cake tightly, place it in an airtight container or freezer bag, and freeze up to two months. Thaw at room temperature before serving.
The nutrition info listed below is based on one of 12 servings made as the recipe is written. The cake made with gluten-free flour has a rough calorie count of 387 per serving. Info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition