This vegan coffee cake is made with coconut milk yogurt, whole wheat flour and coconut sugar. It’s lightened up, but still absolutely delicious.

I am so excited about this vegan coffee cake recipe!

I love experimenting in the kitchen and have been dreaming about hosting people for brunch again. One day, we’ll all be able to gather around the table and this coffee cake will definitely be a part of the spread!

Slice of coffee cake on a plate with a fork.

The reason I’m so pumped about this vegan coffee cake is because it tastes like traditional coffee cake, but is made with healthier ingredients like coconut milk yogurt, whole wheat flour and coconut sugar. Don’t worry, no one will know this is “healthy”… we’re just sneaking the nutrition in!

Slices of coffee cake on parchment paper. a teaspoon of cinnamon and bowl fo pecans are on the table too.

Vegan Coffee Cake Ingredients

This is a vegan coffee cake recipe so instead of using butter, eggs and sour cream, we’re using a flaxseed egg, coconut oil and coconut milk yogurt. Here’s everything you’ll need:

  • blend of all purpose flour and whole wheat flour – this blend creates a great texture with a little more nutrition. If needed, you can omit the whole wheat and just use all-purpose.
  • baking powder and baking soda – these are the leavening agents that help the cake rise.
  • salt – just a little bit.
  • cinnamon – this spice is key for coffee cake. It’s used in the cake itself and the topping.
  • coconut sugar – I love using coconut sugar because it’s a natural sugar with a bit more nutrition, but regular cane sugar works as well.
  • coconut milk yogurt – I used Culina coconut milk yogurt but if you don’t need the recipe to be vegan, Greek yogurt will work.
  • coconut oil – melted coconut oil replaces the butter in this recipe, but we’re only using a small amount!
  • vanilla extract – another flavor enhancer.
  • flaxseed egg – this is easy to make by mixing 1 tablespoon ground flaxseed with 3 tablespoons water.
  • chopped pecans – these add the perfect amount of crunch to the topping.

Ingredients to make coffee cake measured out into bowls and measuring cups.

How to Make Vegan Coffee Cake

The process for making this coffee cake is relatively simple and comes together quickly. Here’s how to make it:

Make flaxseed egg – Start by making the flaxseed egg by mixing together the ground flaxseed with water. Set aside to let thicken.

Mix wet ingredients – Once the flaxseed egg has thickened, combine the flaxseed egg with the yogurt, coconut oil, sugar and vanilla extract.

Mixing bowl with ingredients for coffee cake.

Mixing bowl of coffee cake batter with a spatula.

Mix dry ingredients – In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the wet mixture.

Mixing bowl of coffee cake batter with a spatula.

Make the cinnamon sugar topping – Combine the cane sugar, chopped pecans and ground cinnamon in a small bowl.

Bowl of cinnamon, sugar and pecans.

Bake – Add the cake batter to a square baking pan lined with parchment paper. Sprinkle the cinnamon sugar mixture on top. Bake at 350ºF for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Coffee cake with crumble topping in a cake pan.

Can You Prep Ahead of Time?

Yes! This vegan coffee cake will hold up really well. I recommend baking the coffee cake according to the directions, let it cool completely and then store in an airtight container at room temperature until you’re ready to serve! It will last up to 5 days at room temperature, but you can also freeze for longer storage.

Slices of coffee cake topped with sugar pecan streusel.

What to Serve with Coffee Cake

I am already dreaming up my epic brunch spread to pair with this coffee cake. Here’s what I’m thinking:

  • Whipped Coffee – Definitely have to serve coffee cake with some sort of coffee to sip on and this whipped coffee is sooo good!
  • Kale Salad with Roasted Butternut Squash – I always love having a green salad at brunch – this is the perfect salad packed with vegetables.
  • Fruit Salad – Have to have fruit on the table too! I love this simple mixed berry fruit salad.
  • Apple Cider Mimosas – To round out this special brunch, I’ll be serving these fun apple cider mimosas as well!

Slices of coffee cake on plates. A fork has taken a bite out of the cake. A latter is beside the plates.

How to Store Leftover Coffee Cake

Store leftover coffee cake tightly wrapped in an airtight container. It will last several days at room temperature or freeze for longer storage.

More Tasty Baked Goods to Try:

If you make this coffee cake recipe, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.

Print
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Slices of coffee cake on parchment paper. a teaspoon of cinnamon and bowl fo pecans are on the table too.

Vegan Coffee Cake


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 9
  • Diet: Vegan

Description

This vegan coffee cake is made with coconut milk yogurt, whole wheat flour and coconut sugar. It’s lightened up, but still absolutely delicious.


Ingredients

  • 1 cup all purpose flour (162g)
  • 1/2 cup whole wheat flour (98g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 2/3 cup coconut sugar or regular cane sugar for lighter color
  • 1 cup full fat coconut yogurt (I used Culina)
  • 2 1/2 Tablespoons melted coconut oil
  • 1 teaspoon vanilla
  • 1 flaxseed egg (1 Tablespoon ground flax + 3 Tablespoons water)

Cinnamon Sugar Topping 

  • 1/3 cup cane sugar
  • 1/3 cup finely chopped pecans
  • 1 1/2 teaspoons ground cinnamon

Instructions

  1. Preheat oven: Preheat the oven to 350°F. Line an 8 x 8 square baking pan with parchment paper.
  2. Make flaxseed egg: combine ground flax with water. Let sit up for 5-10 minutes.
  3. Mix wet ingredients: Mix together flaxseed egg, yogurt, coconut oil, coconut sugar and vanilla.
  4. Mix dry ingredients: In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
  5. Combine: Add the flour mixture to the wet mixture.
  6. Make topping: Combine all of the topping ingredients.
  7. Add to pan: Add cake batter to the prepared pan and sprinkle with the cinnamon sugar topping.
  8. Bake: Bake the coffee cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it. 
  9. Serve: Serve the cake warm or at room temperature. Wrap the completely cooled cake airtight, and store at room temperature for several days; freeze for longer storage.

Notes

  • Whole wheat flour: If needed, you can omit the whole wheat and just use all-purpose.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece
  • Calories: 248
  • Sugar: 26g
  • Sodium: 297mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 3mg

Keywords: vegan coffee cake

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Recipe rating

    19 comments
    1. Sarah
      April 2, 2021 AT 6:10 pm

      I have always been a such sucker for coffee cake. I made this today with a regular egg and full-fat greek yogurt and thought it was perfect. Thank you!

      1. Brittany Mullins
        April 3, 2021 AT 11:47 pm

        Oh yay!! So glad it turned out for you with the subs you made, Sarah. Thanks for making it and for coming back to leave a review. I so appreciate it!

    2. Lisa
      April 1, 2021 AT 4:37 pm

      Probably silly question lol- but can I use a regular egg instead, or does it affect the recipe?

      Can’t wait to make it this weekend! Thanks!!

      1. Brittany Mullins
        April 1, 2021 AT 6:50 pm

        I haven’t tried it, but I would assume that would be just fine!! Let me know how it turns out for you. 🙂

    3. Patrise
      March 30, 2021 AT 3:39 pm

      I made the coffee cake – delicious! I couldn’t find a full fat coconut yogurt, so I used a vanilla bean flavor Greek yogurt in the recipe. Next time, I might try putting some of the sugar topping on the inside.

      1. Brittany Mullins
        March 30, 2021 AT 11:52 pm

        So glad you enjoyed this coffee cake! Thanks for making it and for the review, Patrise. I so appreciate it!

    4. Sara
      March 27, 2021 AT 9:36 pm

      Hi, question where does the 26 g of protein come from ?

      1. Brittany Mullins
        March 29, 2021 AT 1:47 pm

        Hey Sara! Thanks for the message. The nutrition info was actually off. It’s 26g of sugar and 5g or protein. I just updated it. Sorry about that!

    5. Wegahta
      March 27, 2021 AT 9:14 pm

      Is this missing coffee or espresso powder? I feel like I see a bowl with dark brown powder but can’t identify it in the recipe?

      1. Leonie
        April 8, 2021 AT 6:02 pm

        I was expecting some coffee essence or espresso in it too, in Ireland coffee cake is coffee flavoured sandwich cake, with coffee buttercream & decorated with walnuts! I will try this as looks lush.. anything with pecans and cinnamon is really 😜

        1. Brittany Mullins
          April 8, 2021 AT 7:49 pm

          Let me know how it turns out, Leonie 🙂

      2. Brittany Mullins
        March 28, 2021 AT 10:33 pm

        There isn’t any coffee or espresso powder in this recipe. You’re probably looking at the coconut sugar.

    6. Patrise
      March 24, 2021 AT 12:56 pm

      I have flour that is half white and half whole wheat, can I use that flour? I love your recipes!

      Thanks for sharing!

      1. Brittany Mullins
        March 25, 2021 AT 12:46 am

        That should work just fine!! Definitely come back and let me know how it turns out for you if you make it. 🙂

    7. Julie
      March 24, 2021 AT 12:37 pm

      This looks so yummy! Is there a gluten free substitution for the flours? I’m newly gf and vegan, andI’m trying to learn how to bake all over again. I’m also new to your site and I’ve loved every single recipe I’ve tried. Thank you so much for all of your hard work to make and share these great dishes with us!!

      1. Brittany Mullins
        March 25, 2021 AT 12:47 am

        I haven’t tried it, but I bet gluten-free all-purpose flour will work just fine! Let me know if you decide to try it and how it turns out!

    8. Chris
      March 24, 2021 AT 11:57 am

      Thanks..really appreciate the vegan recipes.

    9. Rosy
      March 24, 2021 AT 11:48 am

      Is it possible to make this with coconut milk instead of coconut milk yogurt?

      1. Brittany Mullins
        March 25, 2021 AT 12:48 am

        Hey Rosy – The coconut milk is going to add more liquid than the yogurt, so the cake might end up too wet.

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