Description
This Vegan Coffee Cake is a moist and tender treat, featuring a cinnamon swirl and a crunchy cinnamon-streusel topping. Perfect as a dairy-free and eggless Starbucks copycat breakfast cake that combines rich vegan butter, a tangy vegan buttermilk substitute, and a smooth vanilla glaze to make mornings delightful.
Ingredients
Cinnamon Crumb
- 60 g (¼ cup) light brown sugar (light muscovado)
- 60 g (¼ cup) dark brown sugar (dark muscovado)
- 1 tablespoon ground cinnamon (reduce to 1 tbsp if preferred)
- 100 g (¾ cup + 2 tsp) all-purpose flour
- 80 g (2.82 oz) vegan butter (block-style), cold
Batter
- 118 ml (½ cup) soy milk
- 2 teaspoons apple cider vinegar
- 200 g (1 cup) granulated sugar
- 115 g (4 oz) vegan butter (block-style), room temperature
- 160 g (½ cup + 2 tablespoons) vegan Greek-style yogurt or vegan sour cream
- 1 tablespoon vanilla extract
- 240 g (2 cups) all-purpose flour, sifted
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
Glaze
- 90 g (¾ cup) 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 oil or vegan butter and line it with two strips of parchment paper, leaving some overhang for easy cake removal.
- Make Vegan Buttermilk: Combine soy milk and apple cider vinegar in a jug, stir, and let it sit for 10 minutes to curdle and develop acidity.
- Make Cinnamon Crumb: In a medium bowl, whisk light brown sugar, dark brown sugar, flour, and cinnamon. Grate or dice cold vegan butter into the mixture and rub it in until it resembles crumbly texture. Chill if your kitchen is warm.
- Mix Wet Ingredients: In a large bowl, cream together room-temperature vegan butter and granulated sugar for 2-3 minutes using an electric whisk or stand mixer. Add vegan yogurt and vanilla extract and mix well. Keep vegan buttermilk aside.
- Mix Dry Ingredients: In another bowl, whisk flour, baking powder, baking soda, and sea salt.
- Make Batter: Alternately fold the vegan buttermilk and dry ingredients into the wet ingredients in two increments each, gently folding with a spatula until just combined with no flour pockets. Be careful not to overmix. The batter will be thick.
- Assemble: Spoon about one-third of the batter into the prepared cake pan and smooth the top. Evenly sprinkle half the cinnamon crumb over the batter. Add the remaining batter, smooth the surface, and sprinkle the remaining cinnamon crumb on top.
- Bake: Bake for 35-40 minutes until golden brown and a toothpick inserted comes out clean.
- Cool the Cake: Let the cake cool in the pan for 15-20 minutes, then lift it out using the parchment sling and place it on a cooling rack until completely cool.
- Make Glaze and Finish: Whisk powdered sugar, vanilla extract, and soy milk until smooth and drizzle over the cooled cake.
- Storage: Store in an airtight container at room temperature for up to 5 days or refrigerated for up to a week. For best texture, bring refrigerated cake to room temperature 1-2 hours before serving. Freeze in airtight container and thaw before serving as desired.
Notes
- Using muscovado sugar enhances the depth of flavor in the cinnamon crumb but you can substitute with regular brown sugar if needed.
- Do not overmix the batter to avoid a tough cake; fold gently until just combined.
- The vegan buttermilk (soy milk + apple cider vinegar) is key for the cake’s tender crumb and slight tang.
- Ensure vegan butter for the crumb topping is cold for best crumbly texture.
- Letting the cake cool completely before glazing ensures the glaze doesn’t melt off.
- Adjust cinnamon quantity according to taste preference.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
