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Close-up of sliced crumb cake squares with a crumbly topping and white icing drizzled on top.
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4 from 1 rating

Easy Vegan Coffee Cake (Starbucks Copycat)

This soft and fluffy vegan coffee cake is made with simple pantry staples and baked in a 9×13 pan—an easy plant-based brunch treat with a tender crumb and classic crumb topping.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Desserts
Cuisine: American
Diet: Halal, Hindu, Kosher
Keyword: vegan coffee cake
Servings: 12 servings
Author: Sarah Bond

Ingredients

Streusel Topping

  • 1 ½ cups all-purpose flour 180 g
  • ½ cup packed brown sugar 116 g
  • ¼ cup granulated sugar 55 g
  • ½ cup unsalted vegan butter at room temperature, 113 g
  • 1 tsp ground cinnamon
  • ½ tsp salt

Cake Batter

  • ½ cup unsweetened applesauce 122 g
  • 1 cup vegetable oil 236 mL
  • 1 ¼ cups almond milk 274 g
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour 376 g
  • 1 cup granulated sugar 196 g
  • 1 Tbsp baking powder 13 g
  • ½ tsp salt
  • ½ tsp ground cinnamon 2 g

Cinnamon Layer

  • ¼ cup packed brown sugar 60 g
  • 1 Tbsp all-purpose flour 12 g
  • ½ tsp ground cinnamon

Icing

  • 2 cups powdered sugar 240 g
  • 2 Tbsp almond milk 28 g
  • ½ tsp vanilla extract
  • Pinch salt

Instructions

  • Prep: Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper (recommended for easiest removal).
  • Streusel: In a medium bowl, combine all Streusel ingredients. Using a hand mixer or stand mixer, mix on medium speed for about 2 minutes, until sandy but cohesive.
    Use your hands to clump the streusel together into a mix of small and medium pebbly pieces. Refrigerate while you prepare the batter.
    A metal mixing bowl containing crumbly, light brown dough on a light-colored surface.
  • Wet Ingredients: In a large mixing bowl, whisk together the ½ cup unsweetened applesauce, 1 cup vegetable oil, 1 ¼ cups almond milk, and 1 tsp vanilla extract until smooth.
    A mixing bowl with applesauce, oil, and vanilla extract, with a metal whisk resting inside, on a light-colored surface.
  • Dry Ingredients: In a separate bowl, whisk together the 3 cups all-purpose flour, 1 cup granulated sugar, 1 Tbsp baking powder, ½ tsp salt, and ½ tsp ground cinnamon until evenly combined.
    A glass bowl containing flour, sugar, baking powder, and cinnamon on a white surface next to a metal whisk.
  • Stir Batter: Add the dry ingredients to the wet ingredients and fold with a spatula until just combined. Small bumps from the applesauce are normal, so avoid over-mixing. The batter will be thick but pourable.
    A white mixing bowl with light-colored batter and a black spatula on a white surface.
  • Assemble: Pour half of the batter into the prepared baking dish and spread evenly.
    In a medium bowl, whisk together the ¼ cup packed brown sugar, 1 Tbsp all-purpose flour, and ½ tsp ground cinnamon for the cinnamon layer. Sprinkle evenly over the batter.
    Carefully pour the remaining batter on top and gently spread to cover.
    A baking dish lined with parchment paper is filled with cake batter next to a glass bowl containing crumbly brown topping, all on a light surface.
  • Bake: Remove the streusel from the refrigerator and sprinkle evenly over the top.
    Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs and top is lightly golden and set to the touch.
    A rectangular baking dish lined with parchment paper, filled with an even layer of unbaked crumbly streusel topping.
  • Icing: While the cake bakes, whisk together all Icing ingredients until smooth and thick but drizzleable (add a splash more almond milk if it's too thick).
    A metal whisk is resting in a glass bowl filled with smooth, pale batter on a light gray surface.
  • Cool and Serve: Allow the cake to cool completely in the pan, then slice it into squares. Drizzle or pipe the icing over the top. The icing will set as it dries, making the cake easy to slice, store, and transport.
    Rectangular iced coffee cake cut into 12 squares on parchment paper, with two cups of coffee, plates, and a serving utensil nearby.

Video

Notes

Store covered at room temperature for up to 2 days.
Refrigerate for up to 5 days without drying out. Once the icing sets, the cake travels cleanly and stacks well.
Can this be made gluten-free? We haven't tested this with gluten-free flour. However, 1:1 gluten-free flour often works very well in place of all-purpose. Other gluten-free flours will definitely result in a gummy texture.
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