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Close up of a board topped with square pieces of coffee cake topped with cinnamon streusel.

Vegan Coffee Cake with Cinnamon Streusel

This vegan coffee cake recipe is easy to make and creates a delicious vanilla cake with cinnamon sugar layer in the middle and crunchy streusel on top! It has a delicious, moist and slightly spongy texture while remaining egg free and dairy free.
Course Dessert
Cuisine Vegan
Keyword Eggless coffee cake, Vegan coffee cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 18 Slices
Calories 310kcal




Cinnamon Sugar Layer for Middle

Cinnamon Streusel Topping


Prep Flaxseed Egg

  • In a small bowl, mix ground flaxseed and water. Set aside.
    2 tablespoon ground flaxseed, 4 tablespoon water

Prep Cinnamon Sugar Filling

  • In a separate small bowl, mix brown sugar and cinnamon. Set aside.
    ⅓ cup brown sugar, 1 teaspoon cinnamon

Prep Cinnamon Streusel Topping

  • In the third small bowl, mix brown sugar, rolled oats, ground almonds, cinnamon and salt (only use salt if butter/ margarine is unsalted).
    ½ cup brown sugar, ½ cup rolled oats, ½ cup ground almonds, 1 teaspoon cinnamon, ¼ teaspoon salt
  • Cut in vegan butter or margarine until a crumbly mixture forms and there are no large pieces of butter visible. Set aside.
    ¼ cup vegan butter

Prep Baking Dish and Oven

  • Preheat oven to 350 °F.
  • Grease a 9x13 inch baking dish.

Make Cake

  • In a large bowl, whisk soy milk and apple cider vinegar. Let sit for about 30 seconds.
    1 ½ cup soy milk, 2 teaspoon apple cider vinegar
  • Next, whisk in vegetable oil, granulated sugar and vanilla extract along with the flaxseed “egg” mixture prepared earlier. Whisk until everything is well combined.
    1 cup vegetable oil, 1 cup granulated sugar, 2 teaspoon vanilla extract
  • Stir in all-purpose flour and baking powder until just combined and there are no longer visible clumps of dry ingredients.
    3 cup all-purpose flour, 1 tablespoon baking powder

Assemble Cake

  • You should now have a large bowl of cake batter, a small bowl with cinnamon sugar, and another small bowl of streusel topping.
  • Spread half the cake batter into an even layer in the bottom of the 9x13, greased baking dish. The batter is thick but do your best to spread the batter to the edges and corners (it helps to pick up and shake the pan). The batter layer will be quite thin.
  • Sprinkle the cinnamon-sugar mixture over the cake, in an even layer.
  • Next, spread the rest of the cake batter over the cinnamon sugar layer. Again, do your best to spread in an even layer, getting to the edges and corners.
  • Next. Sprinkle the streusel mixture evenly over the top of the cake. very lightly press the streusel in.


  • Bake the cake for 40 minutes. A toothpick inserted into the center of the cake should come out clean.
  • Let the cake cool for at least 5 minutes before cutting to serve. The cake can stay in your baking dish to cool.
  • Store leftover cake in an airtight container for up to 3 days on the countertop or place into fridge for up to 7 days.



Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.


Serving: 1Slice (1/18 of recipe) | Calories: 310kcal | Carbohydrates: 36g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Sodium: 148mg | Potassium: 95mg | Fiber: 2g | Sugar: 17g | Vitamin A: 42IU | Calcium: 91mg | Iron: 1mg