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
Scale
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.
