This vegan coffee cake is easy to make and very versatile. I use a combination of cherries and blueberries in the cake, but you can substitute your favorite berry. The best part of any crumb cake is the sweet crumble topping. And this one does not disappoint!
This cake is perfect for brunch, a snack, or a dessert and no one will know it's egg and dairy-free. The cake is fluffy and moist and the crumb topping will have everyone wanting seconds...or thirds!
This recipe uses simple ingredients and basic baking equipment. It doesn't need an egg replacer either. No food processor or hand mixer needed. You'll only need mixing bowls, measuring cups, and a baking dish.
This vegan coffee cake is full of berries. If you like treats with fruit in them, you'll love my vegan mango cobbler, banana chocolate chip cookies, banana pear bread and oil-free apple crisp.
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Why You'll Love This Vegan Coffee Cake
- Delicious Crumb topping: It is the reason people love coffee cake and this one is amazing! If you're looking for another recipe with a crumb topping, try my Irish apple cake or my vegan berry rhubarb crisp.
- For get togethers: This cake is a crowd pleaser and a great dessert to bring to a party.
- Frozen fruit: If the berries you want to use aren't in season, you can use frozen fruit in this recipe.
Ingredient Notes
This recipe uses simple ingredients plus delicious berries.
- Flour - I prefer using white flour in this cake, especially in the crumb topping. If you want to include some whole grains, you can substitute half the total amount of flour in the cake with whole wheat flour.
- Vegan butter - My favorite brand to bake with is Country Crock Plant Butter.
- Cherries and blueberries - You can use a combination of any berries you'd like but these two are my favorite.
- Apple cider vinegar: You can substitute with white vinegar or lemon juice if you need to.
- Non-dairy milk - I use unsweetened soy milk as my go to dairy free milk for all of my cooking and baking. However, almond milk or oat milk would work well too. I wouldn't recommend using coconut milk as it will give it a coconut flavor.
Please see the recipe card below for the full list of ingredients and amounts needed.
How To Make Vegan Coffee Cake
Step 1: To begin, preheat the oven to 350 degrees. Prepare a 9"x 9" square baking dish by spraying with nonstick oil spray. You can also lightly grease with oil or vegan butter or line it with parchment paper.
Step 2: Next, make the crumb topping. Whisk together the 1 ¼ cups flour, brown sugar, and cinnamon in a medium bowl. Add in the melted butter (vegan). Use a fork to mix the ingredients together until it's crumbly but d not leave any large chunks.
Step 3: In a large liquid measuring cup or a bowl, mix together the non-dairy milk, oil, apple cider vinegar and vanilla extract and set aside. The vinegar mixed with the milk will become a vegan buttermilk substitute.
Step 4: In a large mixing bowl, whisk together the 2 cups of plain flour, white sugar, nutmeg, baking powder, baking soda and salt.
Step 5: Next, prepare the fruit. In a small bowl, add 1 tablespoon of flour to the 1 cup of chopped fruit and combine until the fruit is coated in flour. The flour helps keep the fruit from all sinking to the bottom of the pan.
Step 6: Next, take the non-dairy milk mixture and pour into the flour mixture. Stir until just combined. Avoid overmixing to keep it fluffy. Use a spatula to fold in the fruit and mix lightly.
Step 7: Pour the cake batter into the prepared pan. Spoon the crumb topping in an even layer on the top of the cake batter.
Step 8: Bake in the preheated oven for 48 minutes or until done. Take the vegan coffee cake out of the oven and place the baking dish on a cooling rack. Cool before cutting and serve with a cup of coffee or tea!
Expert Tips
- Use whatever berries are your favorite! But I love using a combination of 2 different berries.
- Make sure you don't overmix the batter. You want this tender cake to be fluffy.
- I personally prefer this vegan coffee cake at room temperature but it will taste delicious warm as well. Just don't serve it right from the oven.
- If you want to use an 8"x 8" baking dish, increase the cooking time by 5-10 minutes.
Storage and Recipe FAQs
Yes! If you are using large berries, you might want to slightly defrost them first. Small berries like blueberries don't need to be defrosted.
No. Coffee cake gets its name because it's a cake that is served with coffee (although I love it with an afternoon tea). Usually it refers to a cake with a buttery crumb topping.
Store any leftover cake in an airtight container or wrapped in aluminum foil. For best results, store this vegan coffee cake in the fridge for up to 5 days. It can also keep at room temperature for up to 3 days or so.
More Vegan Dessert Recipes
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Recipe
The Best Vegan Coffee Cake With Berries
Equipment
- 9" x 9" baking dish
Ingredients
Crumb Topping
- 1 ¼ cup all purpose flour
- ⅔ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup vegan butter, melted
Cake
- 1 cup soy milk (or other non-dairy milk)
- ½ cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 tsp vanilla extract
- 2 cups all purpose flour
- ¾ cup white sugar
- 1 teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Fruit
- 1 cup combined chopped cherries and blueberries (or other berries)
- 1 tablespoon flour
Instructions
- Preheat the oven to 350°. Prepare the 9" square pan by spraying with non-stick cooking spray.
- To make the crumb topping, whisk together the 1 ¼ cups flour, brown sugar, and cinnamon.
- Add in the melted vegan butter. Use a fork to mix the ingredients together until it's crumbly. Do not leave any large chunks. Set aside.
- In a large liquid measuring cup or a bowl, mix together the non-dairy milk, oil, apple cider vinegar and vanilla extract. The vinegar mixed with the milk will become a buttermilk substitute. Set aside while you prep the dry ingredients.
- In a large bowl, whisk together the 2 cups of flour, white sugar, nutmeg, baking powder, baking soda and salt. Set aside.
- Next, prepare the fruit. Add 1 tablespoon of flour to the 1 cup of chopped fruit and combine until the fruit is covered in flour. The flour helps keep the fruit from all sinking to the bottom of the pan.
- Take the non-dairy milk mixture and pour into the flour mixture. Stir until just combined. Avoid overmixing.
- Use a spatula to fold in the fruit and mix lightly.
- Pour the cake batter into the prepared pan. Spoon the crumb topping evenly over the top.
- Bake in the preheated oven for 48 minutes or until done. Take it out of the oven and cool before cutting. Enjoy!
- Store cooled leftover cake in an airtight container. At room temperature it'll last up to 3 days. In the fridge it'll last up to 5 days.
Notes
- Use whatever berries are your favorite! But I love using a combination of 2 different berries.
- Make sure you don't overmix the batter. You want this cake to be fluffy.
- I personally prefer this cake at room temperature but it will taste delicious warm as well. Just don't serve it right from the oven.
- My favorite brands of vegan butter are Earth Balance and Country Crock Plant Butter.
Jen says
We love this! I've made it with only blueberries, only cherries, and a combination of berries. It's always delicioius. The crumb topping is amazing.