Vegan Coffee Cake
Published Mar 24, 2021, Updated Mar 22, 2023
This post may include affiliate links. Thank you for your support.
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!
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!
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 – flaxseed eggs are 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.
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.
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.
Make the cinnamon sugar topping – Combine the cane sugar, chopped pecans and ground cinnamon in a small bowl.
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.
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.
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! I also have a regular mimosa recipe if that’s more your thing!
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
- Pumpkin Coffee Cake
- Vegan Cinnamon Rolls
- Fluffy Cinnamon Rolls
- Healthy Banana Bread
- Whole Wheat Honey Brown Bread
- Healthy Zucchini Bread
- Whole Wheat Irish Soda Bread
- Healthy Low Sugar Pumpkin Bread
- Apple Cake
- Easy Berry Cake
- Oatmeal Carrot Cake
Vegan Coffee Cake
- 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 flax 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
- 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.
- Whole wheat flour: If needed, you can omit the whole wheat and just use all-purpose.
Nutrition information is automatically calculated, so should only be used as an approximation.