Valentine’s Day is in just a few days and I have the perfect breakfast or dessert for you to make for your special person or family! This vegan coffee cake with cinnamon streusel is so dang good, you’d think it’s from a bakery or Starbucks. It has the perfect cinnamon streusel topping and a cinnamon filling as well. Nothing beats the combo of cinnamon and sugar! It’s the perfect indulgent treat that is sure to make everyone happy.

I wanted this vegan coffee cake with cinnamon streusel to be a little healthier than your store bought one. It’s made with less oil and less refined sugars. Coconut sugar is the star in this because it tastes just like brown sugar. If you don’t have coconut sugar though, brown sugar works just fine here too! I used a little organic cane sugar in the cake, so make sure you get the organic kind to ensure it is vegan. Also, adding coconut yogurt gives it the slight tang you would get from traditional coffee cake made with sour cream. It also makes the cake very moist.

This sweet comfort food has a yummy vanilla based cake and is tender, moist, packs a good cinnamon flavor, and is the perfect texture. The streusel topping is my favorite and I personally believe that it is way better than Starbucks’ coffee cake. I love eating it with a dollop of coconut yogurt too!

Ingredients

Streusel

1/2 cup all-purpose flour
1/3 cup coconut sugar (or brown sugar)
2 tsp cinnamon
Pinch of salt if your butter is not salted
3 tbsp vegan butter, melted

Filling

1/3 cup coconut sugar (or brown sugar)
2 tsp cinnamon

Cake

1/3 cup avocado oil (or melted coconut oil)
1/2 tsp salt
1/2 cup organic cane sugar
1 1/2 tsp baking powder
1 tsp vanilla extract
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
1/2 cup plain coconut yogurt
3/4 cup unsweetened almond milk
1 tsp apple cider vinegar
2 cups all-purpose flour

Instructions

Preheat the oven to 350 degrees F. Line an 8×8 square pan with parchment paper or grease well.
First make the streusel. In a small bowl, add the flour, coconut sugar, salt, and cinnamon. Stir with a fork. Then add the melted butter. Stir until everything is combined. Set aside.
Next make the filling. In a small bowl, add the coconut sugar and cinnamon. Mix until combined.
To make the cake, add the butter, salt, sugar, baking powder, vanilla, and flax egg to a stand up mixer bowl (I used my KitchenAid). Using the paddle attachment, beat until well combined and smooth. Add the coconut yogurt, almond milk, and apple cider vinegar. Beat until well combined. Add the flour and mix until combined, don’t over mix!
Spread half the batter into your lined pan. The batter will be thick. Sprinkle the filling mixture all over the top evenly. Spread the other half of the batter on top. Take a knife and gently swirl the filling into the batter. Don’t go crazy because you don’t want to end up mixing the filling into the batter completely.
Sprinkle the streusel topping evenly over the top of the batter. Bake for 45-50 minutes, or until toothpick comes out clean. Let it cool for an hour before slicing. Enjoy! Store in an airtight container on the counter for 3 days.

Servings: 9

Author: valeria.chao

Vegan Coffee Cake with Cinnamon Streusel