• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breakfast and Brunch

    Vegan Cinnamon Coffee Cake

    Published: Dec 9, 2016 · Modified: Aug 28, 2020 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Vegan Cinnamon Coffee Cake - soft, light and fluffy! Dairy free and egg free!

    This Cinnamon Coffee Cake is 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 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.

    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!

    Bite of coffee cake on a fork.

    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.

    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.

    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!

    More vegan brunch recipes

    • Vegan Breakfast Casserole
    • Vegan Zucchini Muffins
    • Veggie Potato Fritters
    • Vegan Savory Waffles
    • Coffee Granola
    • Spicy Tomato Juice

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Vegan Cinnamon Coffee Cake

    Vegan Cinnamon Coffee Cake w/ Streusel

    This Vegan Cinnamon Coffee Cake is 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.
    5 from 1 vote
    Print Rate
    Course: Breakfast and Brunch
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 8 people
    Calories: 409kcal
    Author: Jenn Sebestyen

    Ingredients

    • 2 cups spelt or all-purpose flour
    • 1 teaspoon baking powder
    • 1 tablespoon ground cinnamon
    • ½ teaspoon salt
    • ½ cup organic canola oil or melted coconut oil
    • ½ cup coconut sugar
    • ½ cup organic cane sugar or additional coconut sugar
    • 1 cup vegan unsweetened, plain yogurt (I used So Delicious Unsweetened Plain)
    • ½ cup pumpkin purée (not pumpkin pie filling)
    • ½ cup aquafaba (the liquid from a can of chickpeas)
    • 2 teaspoons pure vanilla extract

    Cinnamon Pecan Streusel Topping

    • ½ cup flour (spelt or all-purpose)
    • ½ cup pecans (chopped small)
    • 1 tablespoon ground cinnamon
    • 3-4 tablespoons of pure maple syrup

    Instructions

    • Preheat the oven to 350°F.
    • In a mixing bowl whisk together the flour, baking powder, cinnamon and salt. Set aside.
    • In a separate large mixing bowl, whisk together the oil, sugars, yogurt, aquafaba, pumpkin puree, and vanilla until smooth.
    • Stir the dry ingredients into the wet ingredients until just combined.
    • Pour the batter into an 7 x 11 baking dish and smooth out evenly.
    • For the streusel, mix the flour, pecans and cinnamon together in small bowl. 1 tablespoon at a time, pour the maple syrup into the mixture and stir well. Add additional tablespoons 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 tablespoons.
    • Sprinkle the streusel all over the batter.
    • Baked for 40 to 45 minutes, until a toothpick comes out clean.

    Notes

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

    Nutrition

    Calories: 409kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 22mg | Potassium: 83mg | Fiber: 3g | Sugar: 32g | Vitamin A: 1250IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 1.1mg
    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
    « Vegan Broccoli Cheese Soup (oil free, gluten free)
    Black Eyed Peas Salad »
    1.1K shares
    • Share
    • Tweet

    Reader Interactions

    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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is 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.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    Breakfast & Brunch

    • Vegan Shakshuka
    • No-Bake Peanut Butter Oatmeal Bars
    • Pineapple Spinach Smoothie
    • Vegan Avocado Toast

    Top Rated

    • Veggie Cream Cheese
    • BBQ Chickpeas Sandwiches
    • Vegan Cinnamon Cookies
    • Vegan Oatmeal Chocolate Chip Cookies

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2022 Veggie Inspired, LLC

    1097 shares