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Home » Blog Posts » Easy Plant Based Recipes » Breakfast/Brunch » Vegan Cinnamon Coffee Cake w/ Streusel

Vegan Cinnamon Coffee Cake w/ Streusel

By: Jenn Sebestyen / Published: 12/09/2016 / Last Updated: 02/01/2018

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Cinnamon Coffee Cake – light and fluffy, full of cinnamon flavor, and topped with a cinnamon pecan streusel. It’s the breakfast of your dreams! Suitable for dessert, too!

White baking dish of Vegan Cinnamon Coffee Cake w/ streusel toppings. Mug of hot chocolate in the background next to a stack of plates with several forks on top.

Christmas is coming in just a few weeks. I’m knee deep in shopping, present buying, cookie making, and attempting to straighten up the house. While I don’t have to menu plan as we generally have Christmas dinner at my in-laws, I do like to make something special for Christmas morning.

The smell of something sweet baking in the oven while the kids tear open their presents and “Ooh” and “Aah” (hopefully) over their latest and greatest toys, while I sip my coffee (or green smoothie), snap a few pics and take it all in – that’s bliss right there, friends.

This Cinnamon Coffee Cake is the perfect holiday breakfast to get the kids to the table before the chaos of the rest of the day begins.

One piece of vegan cinnamon coffee cake, on a white plate, topped with one fresh raspberry. Three raspberries on the plate next to the cake.

Christmas Is My Favorite

Christmas is my favorite holiday. I start listening to Christmas music before Thanksgiving. I love the pretty lights, the festive sounds, the big beautiful snowflakes (NOT the polar vortex though!), decorating our trees, visiting with friends and family, the parties, the hot chocolate, the cocktails, the kids sitting on Santa’s lap, and watching the kids’ eyes light up when they open a present they really wanted.

Did I mention the scents of the season? The gingerbread, the cinnamon, the chocolate, the cookies, and all things sugary sweet.

Cinnamon Is My Other Favorite

Although I eat it all year long, the smell of cinnamon always reminds me of Christmas. That sweet spice is sprinkled on almost everything this time of year and I’m not complaining. Christmas breakfast should always include something cinnamon-y if you ask me.

Enter this Vegan Cinnamon Coffee Cake with Cinnamon Pecan Streusel. There is cinnamon in the cake and in the streusel. The cake is soft and moist – not dry and crumbly like those store bought versions!. It smells and tastes heavenly!

 A bite of cinnamon coffee cake on a fork in front of a slice of coffee cake on a plate.

Indulge A Little

I don’t usually bake (or cook) with oils. I’m not opposed to them, but since they are 100% fat, I try to use as little as possible. Same goes for white flour and white sugar. I try to sub healthier ingredients as often as possible.

I trialed several different versions of this coffee cake before settling on this one, which does use some coconut oil and a bit of organic cane sugar (which you can swap out for coconut sugar if you really want). I really wanted something light and fluffy and sweet and not something that tasted “healthier.”

I do think this cinnamon coffee cake recipe is healthier than traditional recipes, but it’s definitely a treat. Pair it up with some fresh fruit and don’t feel one bit guilty because, hey, it’s Christmas!

A fork rests on a plate in front of a piece of cinnamon coffee cake. Fresh raspberries on top and next to the cake.

Make Ahead Breakfast

If you don’t have time to whip this up on Christmas morning, no one will blame you! You don’t even have to bake it that morning. It is just as delicious the next day. So make it the day ahead and simply reheat individual pieces in the microwave when you’re ready to eat. Or just eat it cold. It’s great both ways, though I prefer it warm.

And it doubles as a dessert too, so when you’re back from your long day of visiting family and the kids are finally tuckered out and in bed, go grab yourself a piece out of the fridge, warm up for a few seconds, pour yourself a cup of hot tea or hot chocolate and savor the memories of the day.

Revol Bakeware

Did you notice the beautiful white baking dish I made this in? That’s thanks to all of you! My Chai Spiced Pumpkin Layer Cake won Readers Choice in the Simply Organic and Go Dairy Free Bake Off. My prize was a gift card for Revol and I chose this lovely rectangular baker. This was the first dish I baked in it and I love it so much. I love that it has easy to grab handles and it washes clean so easily. I also got a Dutch Oven because they were on sale when I ordered. Score! So, thanks again to everyone who voted!

Vegan Cinnamon Coffee Cake

I hope you love this Cinnamon Coffee Cake as much as we do. If you try it, please come back and leave me a comment below with your feedback and star rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!

Vegan Cinnamon Coffee Cake
Print
Vegan Cinnamon Coffee Cake w/ Streusel
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Vegan Cinnamon Coffee Cake - light and fluffy, full of cinnamon, and topped with a cinnamon pecan streusel. This is the breakfast of your dreams! Perfect for the holidays. Suitable for dessert too.
Course: Breakfast, Dessert
Cuisine: dairy free, egg free, soy free, vegan
Servings: 8 people
Calories: 409 kcal
Author: Jenn Sebestyen
Ingredients
  • 2 cups spelt or all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup organic refined coconut oil (softened)
  • 1/2 cup coconut sugar
  • 1/2 cup organic cane sugar (or additional coconut sugar)
  • 1 cup vegan unsweetened plain yogurt (I used So Delicious Unsweetened Plain)
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 1/2 cup aquafaba (the liquid from a can of chickpeas)
  • 2 tsp pure vanilla extract
Cinnamon Pecan Streusel Topping
  • 1/2 cup flour (spelt or all-purpose)
  • 1/2 cup pecans (chopped small)
  • 1 tbsp ground cinnamon
  • 3-4 tbsp of pure maple syrup
Instructions
  1. Preheat the oven to 350 degrees F. Line an 8x11 baking dish with parchment and set aside.
  2. Whisk together the flour, baking powder, cinnamon and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the whisk attachment (or using electric beaters), cream together the coconut oil and sugars. Once combined, add the yogurt, aquafaba and pumpkin puree and beat until smooth.
  4. Stir the dry ingredients into the wet ingredients until just combined.
  5. Pour the batter into the parchment lined baking dish.
  6. For the streusel, mix the flour, pecans and cinnamon together in small bowl. 1 tbsp at a time, pour the maple syrup of the mixture and stir well. Add additional tbps of maple syrup until the mixture is moist and crumbly. Mix really well after each tbsp of syrup. You shouldn't need more than 3-4 tbsp.
  7. Sprinkle the streusel all over the batter.
  8. Baked for 40-45 minutes, until a toothpick comes out clean.
  9. Enjoy!
Recipe Notes

This dish can be made and baked ahead of time. Reheat individual portions for a few seconds in the microwave.

Nutrition Facts
Vegan Cinnamon Coffee Cake w/ Streusel
Amount Per Serving
Calories 409 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 13g81%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Sodium 22mg1%
Potassium 83mg2%
Carbohydrates 56g19%
Fiber 3g13%
Sugar 32g36%
Protein 5g10%
Vitamin A 1250IU25%
Vitamin C 0.8mg1%
Calcium 30mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


More Make Ahead Vegan Breakfast Recipes:

Hazelnut Overnight French Toast Bake

Hazelnut Overnight French Toast Bake

Maple Pecan Cinnamon Scones

Maple Pecan Cinnamon Scones

Gingerbread Chocolate Chip Baked Oatmeal Bites

Gingerbread Chocolate Chip Baked Oatmeal Bites

Vegan Cinnamon Coffee Cake - soft, light and fluffy! Dairy free and egg free!

« Cranberry Pistachio Cookies (gluten free, vegan)
Black Eyed Peas Salad w/ Baby Power Greens »

Pre-Order Your Copy Today and Receive 5 Bonus Dessert Recipes!

Book cover of The Meatless Monday Family Cookbook

Comments

  1. Esty Green says

    July 30, 2017 at 4:03 pm

    can I pretend it’s Christmas and make this coffee cake now in July? Looks so delicious I wish I would’ve found it earlier!!!! What can I substitute for yogurt ? Don’t want to make it dairy ……

    Reply
    • Jenn S. says

      August 10, 2017 at 9:18 am

      Hi, Esty. The yogurt I used is vegan. There are lots of dairy free yogurt options available in stores today. Enjoy!

      Reply
  2. Mel says

    December 20, 2016 at 1:54 pm

    I would love this for breakfast on Christmas day and I totally agree about the smell of cinnamon. I bought some cinnamon essential oil yesterday to use in my diffuser as I can’t possibly have something baking 24/7 to get the smell ;O)

    Reply
    • Jenn S. says

      December 20, 2016 at 3:44 pm

      Good idea! I always buy those cinnamon brooms from Trader Joe’s because they smell so awesome. I put one in every room!

      Reply
  3. Melissa | Vegan Huggs says

    December 18, 2016 at 7:09 pm

    Coffee cake is my absolute favorite, especially for breakfast! That streusel is calling my name! Looks so delicious!

    Reply
    • Jenn S. says

      December 19, 2016 at 7:52 pm

      It’s the best, isn’t it?! And something so festive about it. I never make it for other occasions for some reason.

      Reply
  4. Sarah says

    December 16, 2016 at 4:19 pm

    Streusel topping makes everything better! Love the dish—Alisa shared some little dessert cups by Revol the other day and they were so cute!

    Reply
    • Jenn S. says

      December 17, 2016 at 8:19 am

      I can’t stop staring at this white baking dish! It’s just so gorgeous. LOL! I got a Dutch Oven too, but haven’t used it yet. And YES to streusel!! 🙂 Thanks, Sarah!

      Reply
  5. Amy Katz from Veggies Save The Day says

    December 15, 2016 at 9:56 pm

    Cinnamon is definitely the best coffee cake flavor. Looks delicious, Jenn!

    Reply
    • Jenn S. says

      December 16, 2016 at 7:40 am

      I 100% agree! Thanks, Amy!

      Reply
  6. Mary Ellen - VNutrition says

    December 15, 2016 at 11:38 am

    The smell of cinnamon always reminds me of Christmas too!

    These looks absolutely wonderful! I think I will be taking this to my mother-in-law’s for Christmas breakfast!

    Reply
    • Jenn S. says

      December 15, 2016 at 4:28 pm

      Mmmmm, cinnamon. Love it so much! Thanks, Mary Ellen. Happy brunching!

      Reply
  7. Erin says

    December 13, 2016 at 11:47 am

    Hi Jenn. Do you think the recipe would still work if I substituted apple sauce for the vegan yogurt?

    Reply
    • Jenn S. says

      December 13, 2016 at 12:43 pm

      I think it will still work, although the texture will be different. Probably “stickier” or “spongier” – not that that’s a bad thing though! Let me know if you try it!

      Reply
  8. Becky Striepe says

    December 13, 2016 at 10:29 am

    It has been way too long since I’ve had coffee cake, and your recipe looks stellar!

    Reply
    • Jenn S. says

      December 13, 2016 at 11:05 am

      Time to remedy that, Becky! You need a slice now! 🙂

      Reply
  9. Cadry says

    December 13, 2016 at 9:04 am

    Oh, this looks like the perfect Christmas breakfast to have with coffee while opening presents. I’m glad you’re enjoying every bit of the holiday season! It’s such a special time of year.

    Reply
    • Jenn S. says

      December 13, 2016 at 11:03 am

      That’s exactly the picture I had in my head too! Thanks, Cadry!

      Reply
  10. Dianne's Vegan Kitchen says

    December 12, 2016 at 1:00 pm

    I love coffee cake, and your version looks amazing!

    Reply
    • Jenn S. says

      December 12, 2016 at 5:26 pm

      Thanks, Dianne! It’s so good with a cup of coffee!

      Reply
  11. Ginny McMeans says

    December 12, 2016 at 9:05 am

    I already saw this on pinterest this morning and pinned it. 🙂 It looks so moist and perfect for the holidays. Thanks Jenn!

    Reply
    • Jenn S. says

      December 12, 2016 at 5:25 pm

      Aw, thank you, Ginny! You’re the best!

      Reply
  12. Sarah | Well and Full says

    December 09, 2016 at 8:33 am

    Seconding Rebecca’s comment – I’m not a huge one for sweets, but coffee cake is something I’ve always said yes to! This looks delicious, especially the streusel!!

    Reply
    • Jenn S. says

      December 09, 2016 at 9:22 am

      I’m not a huge fan of sweets in the morning either (though I do love my sweets for dessert). But something about the holidays and all the cinnamon that totally make me crave this in the morning. Thanks, Sarah!

      Reply
  13. Rebecca - Strength and Sunshine says

    December 09, 2016 at 5:36 am

    Coffee cake is my favorite! Love this classic version <3

    Reply
    • Jenn S. says

      December 09, 2016 at 9:21 am

      Thank you, Rebecca!

      Reply

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.
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