This classic cinnamon coffee cake has a delicious cinnamon filling with a crumble topping. Made completely gluten free, egg free, and vegan, this easy coffee cake recipe is perfect for breakfast or dessert!
What Makes This Recipe Great
Coffee cake is such a yummy indulgence. The perfect treat to be enjoyed with a cup of coffee, on a lovely, lazy weekend morning. There’s nothing better!
This easy vegan and gluten free coffee cake recipe is fluffy and moist, without being too sweet. It’s filled with cinnamon sugar, then topped with a crumble topping. A truly classic recipe just as good as the original, but with healthier swaps!
I love this recipe because it has super simple ingredients, is prepped in 10 minutes, and the oven does the rest. The resulting baked treat is warm and crumbly and absolutely divine! No one will ever know it’s dairy free, egg-free, gluten-free, refined-sugar-free, and vegan.
If you love gluten-free and vegan baked goods, try my Blueberry Scones, these Oatmeal Cookies, this Peach Crisp, and these Salted Caramel Thumbprint Cookies.
Watch a Short Video of This Recipe
Ingredient Notes
There are three components to this recipe: the cake, the filling, and the crumb topping. Some ingredients are used for each component, and others are used in just one.
- Gluten-Free All-Purpose Flour: I used Bob’s Red Mill’s gluten-free flour blend. It’s a measure for measure flour which makes it a simple substitute for regular flour in gluten-free baking. If you don’t need this to be gluten free coffee cake, you can substitute regular flour.
- Coconut Sugar: This is an all-natural sweetener. It has a deep flavor similar to brown sugar but is unrefined! It’s a great alternative to granulated sugars in baked goods. You can use brown sugar or white sugar if preferred.
- Baking Soda
- Sea Salt
- Almond Milk: Or your preferred non-dairy milk like soy milk, oat milk, etc.
- Avocado Oil
- Vanilla Extract
- Apple Cider Vinegar
- Cinnamon
- Coconut Oil: You can also use melted vegan butter or regular melted butter if preferred.
How to Make Vegan Coffee Cake
- Preheat the oven to 350 degrees F. Grease an 8×8 baking pan and line it with parchment paper.
- In a large mixing bowl, stir together the dry ingredients: flour, coconut sugar, baking soda, and sea salt.
- Add the wet ingredients: almond milk, coconut oil, vanilla extract, and apple cider vinegar. Stir until combined.
- Pour half of the batter into the prepared pan and spread in an even layer with a spoon or a spatula.
- In a separate bowl, stir together the ingredients for the filling. Sprinkle over the cake batter in the pan evenly, then spread the remaining half of the batter on top.
- In a separate bowl, stir together the ingredients for the crumb topping until a crumbly mixture is formed. Sprinkle this mixture over the cake batter.
- Bake for 40-45 minutes, until a toothpick inserted in the center, comes out clean.
- Cool for 10 minutes, then remove from the pan carefully using the parchment paper. Cool completely.
- Slice into 16 squares, and enjoy!
Expert Tips
- Batter: The coffee cake batter will be thicker than a typical cake batter. Use a spatula or a spoon to spread it into an even layer.
Serving Tips
- Serve this vegan and gluten free coffee cake for breakfast or dessert with a cup of coffee or tea. A lovely addition to any brunch!
- This recipe is easy to make ahead for a gathering or brunch. It will keep for up to 3 days in an airtight container at room temperature.
Storage Tips
- Leftovers: Can be stored at room temperature in an airtight container for up to 3 days. Refrigerate for up to 12-14 days.
- Freezer: Freeze for up to 4 months in a freezer bag. Thaw at room temperature and serve!
Recipe FAQs
They are basically the same thing! It’s a topping made with flour, sugar, and butter. In this case, since the coffee cake is gluten free and vegan, I made the topping with gluten-free flour, coconut sugar, and coconut oil (or melted vegan butter).
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on Instagram for even more delicious recipes!
Classic Cinnamon Vegan Coffee Cake (Gluten Free!)
Ingredients
- 1½ cup gluten free all-purpose flour I used Bob's Red Mill
- 3/4 cup coconut sugar or white or brown sugar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup almond milk or any milk of your choice
- 5 tbsp avocado oil or any neutral flavored oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
Filling
- 1/3 cup coconut sugar or brown sugar
- 2 tsp cinnamon
Crumb Topping
- 1/2 cup gluten free all-purpose flour
- 1/3 cup coconut sugar or brown sugar
- 1 tbsp cinnamon
- 3 tbsp coconut oil or vegan butter, melted
Instructions
- Preheat the oven to 350 degrees F. Grease an 8×8 baking pan and line with parchment paper.
- In a large mixing bowl, stir together flour, coconut sugar, baking soda, and sea salt.
- Add almond milk, coconut oil, vanilla extract, and apple cider vinegar. Stir until combined.
- Pour half of the batter into the prepared pan and spread in an even layer with a spoon or a spatula.
- In a separate bowl, stir together ingredients for the filling. Sprinkle over the cake batter in the pan evenly, then spread the remaining half of the batter on top.
- In a separate bowl, stir together ingredients for the crumb topping until a crumbly mixture is formed. Sprinkle this mixture over the cake batter.
- Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then removefrom the pan carefully using the parchment paper. Cool completely.
- Slice into 16 squares, and enjoy!
Video
Notes
Expert Tips
- Batter: The coffee cake batter will be thicker than a typical cake batter. Use a spatula or a spoon to spread it into an even layer.
Serving Tips
- Serve for breakfast or dessert with a cup of coffee or tea. A lovely addition to any brunch!
- This recipe is easy to make ahead for a gathering or brunch. It will keep for up to 3 days in an airtight container at room temperature.
Storage Tips
- Leftovers: Can be stored at room temperature in an airtight container for up to 3 days. Refrigerate for up to 12-14 days.
- Freezer: Freeze for up to 4 months in a freezer bag. Thaw at room temperature and serve!
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