Healthy Vegan Coffee Cake

This Healthy Vegan Coffee Cake is the easy recipe you need in your life for those moments when you want the flavors of classic coffee cake, made vegan. Perfect for enjoying with a steaming cup of your favorite brew, it’s everything a dairy-free coffee cake should be: light, moist, and full of flavor.  Topped with berries and a crunchy streusel, this cake is the ultimate breakfast treat or afternoon snack.

For more delicious vegan cake recipes, try this Vegan Banana Walnut Cake or Vegan Carrot Cake. 

Why You’ll Love This Recipe

• Allergy-Friendly – Unlike most store-bought traditional coffee cake, this cake is made with plant-based milk and a flax egg, this cake is 100% dairy-free and egg-free.
• Wholesome ingredients – Using whole wheat flour gives this cake a hearty texture while still creating a moist cake.
• Customizable – Swap the frozen fruit with fresh berries or any of your favorite mix-ins. Adjust the sweetness to suit your taste.
• Simple Ingredients – No need for fancy items – you likely have everything in your pantry already.

Ingredients

For the Cake:

• Non-Dairy milk – I use coconut milk, but you can use any plant milk you like. Some good options are almond milk, oat milk, or soy milk. Just make sure to select a variety that meets your dietary restrictions.
• Ground flaxseed – This is used to make a flax egg and helps to bind the cake. Flax eggs are a great substitute in most baking. 
• Whole wheat flour – Using whole wheat flour gives this cake a delicious nutty flavor. You can swap some or all of the flour for all-purpose flour or a 1:1 gluten-free flour replacement if you prefer. You may need to alter the amount of plant milk used as different flours absorb liquid differently.
• Granulated sugar* or maple syrup – I use cane sugar, but you can use white sugar or brown sugar if you prefer. Just make sure to select a vegan variety (see notes). Stick with maple syrup for a natural sweetener and healthier option. 
• Baking essentials – Pure vanilla extract, baking powder, baking soda, salt.
• Cinnamon – Feel free to increase the amount of cinnamon here or swap it for different flavors like nutmeg, allspice, or cloves. 
• Frozen or fresh fruit – Both work for this recipe. I prefer a berry variety, but you can use any fruits that you like. 

For the Oatmeal Streusel Topping:

• Rolled oats – Do not substitute for steel cut for this part, it will be too hard. 
• Whole wheat flour – You can swap it for all-purpose flour here. 
• Granulated sugar* – Again, make sure to select a vegan variety. 
• Avocado oil – Any neutral-flavored oil like avocado or vegetable oil will work. You can also swap for melted vegan butter or coconut oil.

Helpful Equipment

​In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Cake pan. loaf pan, or baking dish
• Large mixing bowl
• Additional mixing bowls
• Parchment paper (optional)

How to Make Healthy Vegan Coffee Cake

​This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

Preheat your oven to 350°F.  Line a cake pan or baking dish with parchment paper. This is optional, but it will ensure the cake comes out easily and minimizes sticking. I usually just serve this cake from the baking dish, so I skip this step. 

In a small bowl, make the flax egg by combining 1 1/2 Tbsp ground flaxseed with 3 Tbsp warm water and setting it aside for 5 minutes. 

In a large bowl, combine your plant milk, sugar or maple syrup, and vanilla extract. Add the flax egg once set and mix until everything is combined.

Add the dry ingredients to the bowl with the wet ingredients and stir until no clumps of the flour mixture remain. Be sure not to overmix in this step or the cake will come out dense and chewy.

Pour the cake batter into the prepared pan or baking dish. Place the fruit directly on top of the batter. 

In a separate bowl, make the streusel topping by combining the rolled oats, whole wheat flour, granulated sugar, and avocado oil. Mix until you have a crumbly texture.

Once finished, sprinkle the crumb topping over the fruit.

Bake at 350 degrees Fahrenheit for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. 

Let the cake cool slightly, then slice and enjoy!

Variations

For a cinnamon coffee cake, add a layer of cinnamon and sugar on top of the batter instead of fruit.

Use coconut sugar instead of granulated sugar. 

Sprinkle powdered sugar on top of the streusel for an extra sweet treat. 

Use chopped nuts or almond flour in the crumb topping for a nutty flavor with more protein!

Pour this batter into muffin cups for coffee cake muffins!

How to Store

• Room Temperature: Store in an airtight container for up to 3 days. If you don’t want to transfer the cake to a separate container, you can cover your (fully cooled) baking dish with plastic wrap.
• Fridge: Make this cake up to 2 days ahead of time or store leftovers in the fridge for up to 5 days. 
• Freezer: Freeze for up to 3 months for best flavor. 

More Tips for the Best Results

• Oil-Free? Omit the streusel topping and you’re all set!
• Not Vegan? Use dairy milk instead of plant milk. Swap the oil in the streusel for vegan butter. Or swap the flax egg for 1 egg. 
• Gluten-Free? Swap for 1:1 gluten-free flour replacement.