Vegan Coffee Cake

Crumbly and just a little sweet, perfect with your morning coffee or tea. Vegan coffee cake
Yield 6-8 servings
Time 1 hour
  • 8-inch baking dish
  • two large bowls
  • fork
  • wooden spoon
  • ¾ c non-dairy milk
  • 1 t cider vinegar
  • 2¼ c flour, divided
  • 1/3 c brown sugar
  • 1 t cinnamon
  • ¼ t nutmeg
  • ¾ c vegetable or nut oil, divided (I use walnut oil)
  • 1/3 c sugar
  • 1 t vanilla
  • 2 t baking powder
  • ½ t salt
Directions Preheat oven to 375. Oil the baking dish.

Combine milk and vinegar in one bowl and set aside.

In another bowl, combine 1 c flour, brown sugar, cinnamon, and nutmeg. Slowly drizzle in ¼ c oil, constantly but gently mixing the flour around with a fork or your fingers as big crumbs form. Set aside.

To the milk, add sugar, remaining oil, and vanilla, then stir in remaining 1¼ c flour, baking powder, and salt. Pour this batter into the baking dish and evenly cover with the crumbs. Push the topping down just slightly.

Bake 35-40 minutes, until the topping is golden brown and a knife inserted into the center comes out clean.

Let cool for at least an hour before serving.



  • banana: add 1 mashed banana to batter
  • berry: fold 1 c fresh or frozen berries into the batter (add 5 minutes cooking time if frozen)
  • cinnamon fig: combine 1½ c diced dried figs, 1 t cinnamon, and 2 T brown sugar, sprinkle on top of batter
  • chocolate chip: fold 1 c chocolate chips into batter, or sprinkle on top of batter
  • jam: drop ¾ c of jam by the spoonful on top of batter (photo shows coffee cake with orange marmalade)

Vegan BrunchAdapted from the recipe for “East Coast Coffee Cake” in Vegan Brunch (read my review).

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Vegan coffee cake with marmalade