Coffee Cake (Vegan!) is one of those wonderful treats that brings everyone to the table, and I’m so delighted to share this version with you, dear. It’s tender, moist, and topped with a delicious streusel that’ll have your kitchen smelling absolutely heavenly.
What makes this recipe truly special is how it comes together with simple pantry staples—all-purpose flour, sugar, and a touch of vegan yogurt that keeps the cake wonderfully moist and tender. That gorgeous cinnamon streusel topping with nuts is the real magic, giving you those delightful crumbly bites in every slice.
I love serving this with a warm cup of coffee on Sunday mornings, or tucking a slice into a lunchbox for someone special. It’s the kind of cake that feels like a warm hug, and it never fails to bring smiles around my kitchen table.
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Coffee Cake (Vegan!)
Ingredients
- 1.5 cup All-Purpose Flour
- 1 cup Sugar
- 2 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Salt
- 1 cup Yogurt
- 3 teaspoon Egg Substitute
- 4 tablespoon Water
- 2 tablespoon All-Purpose Flour
- 1 tablespoon Olive Oil
- 5 tablespoon Brown Sugar
- 0.5 teaspoon Cinnamon
- 0.5 cup Walnuts
Instructions
- Make the streusel topping: mix together the 2 tbsp flour, brown sugar, cinnamon, margarine in a small bowl; add nuts and set aside.
- Sift or stir together the flour, sugar, baking soda, baking powder, and salt in a medium bowl.
- Stir the egg replacer into the water until mixed (in a large bowl), then add the soy yogurt (be sure to use a brand of soy yogurt that is very smooth and creamy tasting).
- Add dry ingredients to the yogurt mixture and beat with a spoon just until smooth.
- Scrape into an 8″ or 9″ pan, either nonstick or lightly oiled/sprayed.
- Sprinkle the streusel topping evenly over the batter.
- Bake in preheated 350 degrees F oven, for about 30-35 minutes or until done (depends on the size/shape of your pan- you may need to check after 25 min if the pan is quite shallow).
