Cinnamon Streusel Coffee Cake

Sponge like cake with a brown sugar & cinnamon crumble on top. This is the best mid morning or late afternoon pick me up to accompany your coffee or tea. That's why Coffee Cake is called Coffee Cake! It doesn't actually have coffee in it, it's just meant to be enjoyed with it!

This recipe is made in a 9x13 pan, but you could also halve the recipe and make it in an 8x8 pan as well. You'll just need to adjust the baking time a little!

Cinnamon Streusel Coffee Cake

Serves 12 pieces

Prep Time 20 minutes

Bake Time 35 minutes


for the streusel

- 1/2 cup of white, all purpose flour

- 1 cup of brown sugar

- 1 Tbsp of ground cinnamon

- 1/4 cup of cold vegan butter

for the cake

- 3 cups of flour

- 1 1/2 tsp of baking soda

- 1 1/2 tsp of baking powder

- 1 tsp of salt

- 2 tsp of ground nutmeg

- 1 1/2 cups of plant milk (I use plain or unsweetened soy)

- 1 Tbsp of apple cider or reg. vinegar

- 2/3 cup of sunflower, vegetable or canola oil

- 3/4 cups of coconut yoghurt

- 3/4 Tbsp of pure vanilla extract

- 1 cup of sugar


- Preheat the oven to 350 convection and grease a 9x13 pan

- For the streusel, in a small bowl, add in the flour, brown sugar and cinnamon & mix to combine

- Then add in the cold vegan butter and use a fork or your hands to crumble into the dry mix. You'll have some pea and blueberry size crumble pieces when you're done. Put in the fridge for now

- In a medium bowl, pour in the plant milk, then add the vinegar and let curdle

- In another medium bowl, whisk all the dry ingredients together; the flour, baking powder and baking soda, salt and nutmeg, create a well in the center and set aside.

- To the bowl with the now curdled plant milk, add in the oil, coconut yoghurt, sugar and vanilla. Mix well to combine

- Pour the wet ingredients into the well of the bowl of dry ingredients and mix well with a wooden spoon to combine.

- Pour the batter into the oiled pan and spread out evenly if needed

- Using your hands, evenly distribute the crumble mixture on to the top of the batter

- Place in the oven and bake for 35 minutes, flipping half way through.

- Let cool completely on a wire rack before cutting into

- Store in an airtight container for 5-6 days

Hi, I'm Melanie!


Your home or mine, let's just make it delicious and vegan!

Sharing what I've learned over the last 10 years as a vegan chef and restaurant owner.