Vegan Coffee Cake

DF V

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.

Vegan Coffee Cake

4 from 8 votes
This vegan coffee cake is made with coconut milk yogurt, whole wheat flour and coconut sugar. It's lightened up, but still absolutely delicious.
Slices of coffee cake on parchment paper. a teaspoon of cinnamon and bowl fo pecans are on the table too.
Prep Time 15 minutes
Cook Time 35 minutes
Servings 9

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
 

  • Preheat oven: Preheat the oven to 350°F. Line an 8 x 8 square baking pan with parchment paper.
  • Make flaxseed egg: combine ground flax with water. Let sit up for 5-10 minutes.
  • Mix wet ingredients: Mix together flaxseed egg, yogurt, coconut oil, coconut sugar and vanilla.
  • Mix dry ingredients: In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
  • Combine: Add the flour mixture to the wet mixture.
  • Make topping: Combine all of the topping ingredients.
  • Add to pan: Add cake batter to the prepared pan and sprinkle with the cinnamon sugar topping.
  • 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. 
  • 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.

Video

Notes

  • Whole wheat flour: If needed, you can omit the whole wheat and just use all-purpose.

Nutrition

Serving: 1piece Calories: 248kcal Carbohydrates: 41g Protein: 5g Fat: 8g Saturated Fat: 4g Cholesterol: 3mg Sodium: 297mg Fiber: 2g Sugar: 26g
Course: Breakfast
Cuisine: American
Keyword: vegan coffee cake

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    25 comments
    1. Sezen
      May 31, 2021 AT 5:52 pm

      5 stars
      Loved this recipe, especially the fact that it is vegan! I didn’t have coconut yoghurt so I instead used oat milk yoghurt and it turned out great!

      1. Brittany Mullins
        June 1, 2021 AT 12:14 am

        Woo!! I’m so glad you enjoyed this coffee cake, Sezen! So glad to hear the oat milk worked for you. Thanks for the review. It means the world to me!

    2. Maya
      April 29, 2021 AT 7:34 pm

      5 stars
      The loaf was so nice!! I made it with an egg and gluten-free flour and it turned out really well 🙂 The smell in the house while baking was amazing too! Thanks!!

      1. Brittany Mullins
        April 30, 2021 AT 11:57 am

        Woo!! I’m so glad this coffee cake was a hit, Maya! Thanks for the review. I really appreciate it!

    3. Carney
      April 20, 2021 AT 2:50 pm

      So good! I actually made a few tweaks and it was still great!

      I used 1/2 cup each white whole wheat, whole wheat and almond flour (tried to make it a little healthier), only used 1/2 cup of coconut sugar, and then only had Greek yogurt on hand, so used that instead of coconut yogurt. And for the topping I only did 2 tablespoons of coconut sugar with cinnamon and it was still so good!

      I think I may have overbaked it some even at 26 minutes because it was a little dry so the NEXT time I make this, I’m going to bake it a little less. 🙂

      Thanks for the recipe!

      1. Brittany Mullins
        April 20, 2021 AT 3:26 pm

        Glad you enjoyed this coffee cake, Carney! Thanks for making it and coming back to leave a review. It means the world to me!

    4. Sarah
      April 2, 2021 AT 6:10 pm

      5 stars
      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!

    5. 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. 🙂

Parchment paper lined with protein balls.

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