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If you adore that warm, crumbly delight found at your favorite coffee shop but want to enjoy it completely plant-based, you have to try this Vegan Coffee Cake (Starbucks Copycat) Recipe. This cake captures all the cozy cinnamon-sugar goodness and tender crumb of the classic Starbucks treat, yet it’s made without any animal products. It’s wonderfully moist, layered with a perfectly spiced cinnamon crumb topping, and finished with a delicate vanilla glaze that shines through every bite. Whether you’re vegan, dairy-free, or just looking for a new favorite coffee companion, this recipe feels like a hug in cake form.
Ingredients You’ll Need
The beauty of this Vegan Coffee Cake (Starbucks Copycat) Recipe lies in its ingredient list: straightforward staples that come together to create something far greater than the sum of their parts. Each ingredient plays a special role in building layers of flavor, richness, and that signature crumbly texture you’ll crave.
- Light brown sugar (60 g): Adds subtle sweetness and a hint of molasses flavor for depth.
- Dark brown sugar (60 g): Offers richer, more intense molasses notes, perfectly balancing the lighter sugar.
- Ground cinnamon (1 tablespoon): Infuses the crumb topping with warm, aromatic spice—feel free to adjust for your spice preference.
- All-purpose flour (100 g + 240 g sifted): The essential foundation that gives structure to both the crumb topping and cake batter.
- Cold vegan butter (80 g): Creates that irresistible crumb texture in the topping by being rubbed into the flour and sugar.
- Soy milk (118 ml + 2 tablespoons): Adds moisture to the batter and acts with vinegar to mimic buttermilk’s tanginess.
- Apple cider vinegar (2 teaspoons): Reacts with baking soda to help the cake rise beautifully while giving a subtle tang.
- Granulated sugar (200 g): Sweetens the batter and helps achieve a tender crumb.
- Room temperature vegan butter (115 g): Creamed with sugar, this makes the cake luxuriously tender and flavorful.
- Vegan Greek-style yogurt (160 g): Or vegan sour cream, adds creaminess and moistness that make this cake truly special.
- Vanilla extract (1 tablespoon + ½ teaspoon): Brings warmth and enhances all the other flavors.
- Baking powder (2 teaspoons): Lifts the cake to the perfect height with a fluffy texture.
- Baking soda (¼ teaspoon): Works with vinegar to ensure a light, tender crumb.
- Sea salt (½ teaspoon): Balances sweetness and sharpens flavor.
- Powdered sugar (90 g): Forms the base of the vanilla glaze that adds just the right touch of sweetness at the end.
How to Make Vegan Coffee Cake (Starbucks Copycat) Recipe
Step 1: Prepare Your Pan and Vegan Buttermilk
Start by preheating your oven to 160°C fan-forced (or 180°C conventional). Lightly grease an 8-inch cake pan and line it with parchment paper, leaving extra over the edges so you can lift the cake out easily later. To create vegan “buttermilk,” combine soy milk and apple cider vinegar and let it sit for 10 minutes — this little trick gives your cake a delicate tender crumb and slight tang.
Step 2: Whip Up the Cinnamon Crumb Topping
Mix both light and dark brown sugar, flour, and cinnamon until combined. Grate the cold vegan butter into the dry mixture, then rub it in with your fingers until it forms a crumbly texture. This topping will add that irresistible crunch and burst of cinnamon flavor that defines this recipe. Keep it chilled if your kitchen is warm to maintain that perfect consistency.
Step 3: Cream the Butter and Sugar
In a large bowl, use an electric mixer to beat the room-temperature vegan butter with granulated sugar until fluffy and pale, about 2-3 minutes. This step is crucial for that soft, tender cake crumb. Then, add the vegan yogurt and vanilla extract, blending everything until smooth and luscious.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and sea salt. This ensures your leavening is distributed evenly, helping your cake rise perfectly and have a consistent texture throughout.
Step 5: Bring It All Together
Alternate folding the vegan buttermilk and dry ingredients gently into the wet mixture. Add each in two increments, folding carefully with a spatula until no flour pockets remain, but be careful not to overmix—overworking the batter can lead to a denser cake. Expect a thick, rich batter that promises amazing tenderness once baked.
Step 6: Assemble the Layers
Pour about one-third of the batter into your prepared pan and smooth it evenly. Sprinkle half of your cinnamon crumb topping across the surface, then gently spread the rest of the batter over the crumb layer. Finish by sprinkling the remaining crumb topping on top. This layering creates pockets of cinnamon crunch and moist cake in perfect harmony.
Step 7: Bake Until Golden
Pop your cake in the oven and bake for 35-40 minutes until the top is beautifully golden and a toothpick inserted comes out clean. It’s that moment when the kitchen fills with the smell of cinnamon and warm vanilla that you know your Vegan Coffee Cake (Starbucks Copycat) Recipe is coming to life.
Step 8: Cool and Prepare the Glaze
Let the cake cool in the pan for 15-20 minutes before lifting it out using the parchment paper for easy removal. While it cools completely on a wire rack, whisk together powdered sugar, vanilla extract, and soy milk to make a smooth, sweet glaze to drizzle over the top. This final touch adds just the right glossy finish and subtle vanilla sweetness.
How to Serve Vegan Coffee Cake (Starbucks Copycat) Recipe
Garnishes
For a lovely presentation, dust additional cinnamon or a tiny pinch of powdered sugar over the glazed cake just before serving. Fresh berries or a few toasted pecans on the side can add a delightful pop of texture and flavor contrast to this cake’s tender crumb.
Side Dishes
This cake pairs beautifully with your favorite cup of coffee or tea. For a more substantial brunch or snack, try pairing it with a creamy plant-based yogurt or fresh fruit salad. The contrast of fresh and sweet complements the cozy spices perfectly.
Creative Ways to Present
Turn this classic into an eye-catching centerpiece by serving it as a layered cake with vegan whipped cream between slices or crumble it over vegan ice cream for a delicious dessert twist. You can also cut it into bite-sized squares for parties or to pack into lunchboxes.
Make Ahead and Storage
Storing Leftovers
Store your Vegan Coffee Cake (Starbucks Copycat) Recipe in an airtight container at room temperature for up to 5 days. This keeps the cake moist and the crumb tender without drying it out.
Freezing
You can freeze the cake wrapped tightly in an airtight container. Thaw it at room temperature a couple of hours before serving to enjoy the same soft, fresh flavors as when it was first baked.
Reheating
If you prefer your slices warm, gently reheat them in a low oven or microwave for a few seconds. This brings back the tender, moist texture and enhances the vanilla glaze’s flavor without drying the cake out.
FAQs
Can I substitute soy milk for another plant milk?
Absolutely! Almond, oat, or cashew milk can work well. Just make sure to add the apple cider vinegar to create the vegan buttermilk effect that helps your cake rise and stay tender.
What if I don’t have vegan Greek-style yogurt?
Feel free to use vegan sour cream or a thick plant-based yogurt alternative. The key is creaminess and moisture, which these provide to keep the cake soft and flavorful.
Can I make this cake gluten-free?
To make it gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum. Baking times may vary slightly, so check for doneness before removing from the oven.
Is it possible to make this cake nut-free?
Yes! This recipe is naturally nut-free as written. Just ensure your vegan butter and plant-based yogurt are made without any nut ingredients. It’s perfect for those with allergies.
How do I know when the cake is fully baked?
Insert a toothpick or knife into the center—if it comes out clean or with a few dry crumbs, your cake is done. The top should be golden brown and set to the touch.
Final Thoughts
This Vegan Coffee Cake (Starbucks Copycat) Recipe is a game-changer for anyone craving a comforting, plant-based treat that feels indulgent yet wholesome. From the cinnamon crumb topping to the silky vanilla glaze, every bite is a celebration of texture and flavor. I can’t wait for you to try baking this at home and enjoy a little slice of cozy café magic anytime you want—trust me, it will quickly become a beloved staple in your recipe box!
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Vegan Coffee Cake (Starbucks Copycat) Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Vegan Coffee Cake is a deliciously moist and flavorful treat that perfectly mimics the classic Starbucks version. Featuring a tender crumb topped with a cinnamon-spiced streusel and finished with a sweet vanilla glaze, this recipe uses plant-based ingredients like vegan butter, soy milk, and vegan Greek-style yogurt to create a dairy-free delight that’s perfect for breakfast, brunch, or a cozy snack.
Ingredients
Cinnamon Crumb
- 60 g light brown sugar (light muscovado)
- 60 g dark brown sugar (dark muscovado)
- 1 tablespoon ground cinnamon
- 100 g all-purpose flour
- 80 g vegan butter (block-style, cold)
Vegan “Buttermilk”
- 118 ml soy milk
- 2 teaspoons apple cider vinegar
Wet Ingredients
- 200 g granulated sugar
- 115 g vegan butter (block-style, room temperature)
- 160 g vegan Greek-style yogurt (or vegan sour cream)
- 1 tablespoon vanilla extract
Dry Ingredients
- 240 g all-purpose flour (sifted)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
Glaze
- 90 g powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons soy milk
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease an 8-inch cake pan with vegan butter or oil and line it with two strips of parchment paper, leaving an overhang to help lift out the cake later. To make the vegan “buttermilk,” combine soy milk and apple cider vinegar in a jug, stir, and let it sit for 10 minutes to curdle.
- Make the cinnamon crumb: In a medium bowl, whisk together the light and dark brown sugars, all-purpose flour, and ground cinnamon. Grate the cold vegan butter into the bowl or cut it into small cubes, then rub it into the dry ingredients until the mixture resembles coarse crumbs. Set aside in the fridge if your kitchen is warm.
- Mix the wet ingredients: In a large mixing bowl, use an electric whisk or stand mixer to cream the room temperature vegan butter and granulated sugar together for 2–3 minutes until light and fluffy. Add the vegan Greek-style yogurt and vanilla extract and mix until well combined. Keep the vegan buttermilk separate for now.
- Mix the dry ingredients: In another bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and sea salt.
- Make the batter: Alternately add the vegan buttermilk and dry ingredients to the wet ingredients in two increments each, folding gently with a spatula after each addition. Stop folding once no flour pockets remain; the batter should be thick but mixed.
- Assemble: Spoon about one-third of the batter into the prepared cake pan and smooth the surface with a spatula or spoon. Evenly sprinkle half of the cinnamon crumb mixture over the batter. Carefully spread the remaining batter on top, smoothing to the edges, then sprinkle with the remaining cinnamon crumb.
- Bake: Place the cake in the oven and bake for 35–40 minutes, or until the top is golden brown. Test doneness by inserting a toothpick or knife into the center— it should come out clean.
- Cool the cake: Allow the cake to cool in the pan for 15–20 minutes. Then, using the parchment sling, carefully lift the cake out onto a cooling rack to cool completely.
- Make the glaze: While the cake cools, whisk together powdered sugar, vanilla extract, and soy milk in a bowl until smooth. Drizzle the glaze evenly over the fully cooled cake.
- Storage: Store the cake in an airtight container at room temperature for up to 5 days, or refrigerate for up to one week. For best texture, remove from the fridge 1–2 hours before serving to soften. This cake also freezes well in an airtight container; thaw for a couple of hours before enjoying.
Notes
- Using muscovado sugar enhances the depth of flavor in the crumb topping; however, you can substitute with regular light and dark brown sugars if unavailable.
- The vegan “buttermilk” made by combining soy milk and apple cider vinegar helps tenderize the cake and adds a slight tang, mimicking traditional buttermilk.
- Be careful not to overmix the batter once the wet and dry ingredients are combined to keep the cake tender.
- Room temperature vegan butter is essential for proper creaming and batter texture.
- The glaze adds a lovely finishing sweetness; adjust soy milk quantity if a thicker or thinner consistency is desired.
- Storing at room temperature maintains the best texture; refrigeration can make the cake denser but prolongs freshness.
