Good Morning Coffee Cake

I call this good morning coffee cake because you can’t help but have a good morning when you eat this! I had just about given up hope that I could ever find a really good vegan coffee cake recipe that did not require margarine or Earth Balance when I found this little dandy of a recipe. This recipe comes from my culinary idol Isa Chandra and her book Vegan Brunch. This recipe, like many that I love, is simple and versatile. You can add any berry or fruit you’d like to mix in. Or, if you want to live dangerously, you can even add some chocolate chips. Also, the cake itself is wonderfully dense and delicious and tastes very much like buttermilk. Good morning coffee cake is everything that I want my coffee cake to be and will definitely help get me out of bed in the morning! 

For Topping 

1 cup flour
1/3 cup brown sugar
1 teaspoon cinnamon (or a little extra for a stronger cinnamon flavor)
1/4 teaspoon nutmeg
1/4 cup canola oil, plus up to 2 tablespoons more, if needed

For Cake

3/4 cup non-dairy milk
1 teaspoon apple cider vinegar
1/3 cup white sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1 1/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt


Preheat oven to 375°F and lightly grease a 8×8 inch square pan. In a small bowl, add non-dairy milk and apple cider vinegar and set aside to curdle.

Next, prepare the topping. In a small bowl mix together flour, brown sugar, cinnamon, and nutmeg. Slowly drizzle the canola oil by the tablespoon, about one tablespoon at a time. Use your fingers to mix ingredients together until the oil forms clumps together. If your mixture is too dry, add 1 or 2 more tablespoons of oil.

For the cake, mix together the milk mixture, sugar, vanilla, and oil in a large mixing bowl. Sift in flour, baking powder, and salt and mix batter until smooth. Batter will be thick.

Pour the cake batter into your prepared pan and smooth out evenly. Sprinkle topping across the top and pat down gently. Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let cool for at least half an hour. Enjoy your good morning!

About Stephanie Watkins

Welcome to my blog, I'm Stephanie. I was born and raised in sunny California but now live with my husband in Malaysia. This is where I write, cook, and photograph our new life overseas. I love taking pictures, experiencing new cultures, and eating an animal-free and plant based diet.

09. July 2012 by Stephanie Watkins
Categories: Baking, Breakfast | Tags: , , , , , , | 21 comments

Comments (21)

  1. this looks phenomenal & cozy.

  2. I love coffee cake!! This one especially looks incredible! I am definitely making it right this instant. :)

    • OH YEAH!!! I hope you like it! Tell me how it goes :)

      • Oh my goodness, I totally forgot to let you know how AMAZING this is after I made it!!! It’s so light and fluffy, I just love it! I think I might add some strawberries next time and see if it tastes even more decadent (which would be hard to do). :)

        • YEAH!! I’m so happy you liked it! Strawberries and blueberries would be delicious in this, I wish we could get cheap berries here in Penang! Thanks for stopping by and for your kind words :-)

  3. I can’t wait to make this. I’m so hungry and this looks so scrumptious. Coffee cake is almost better than coffee itself….almost.

    ♥ It’s Carmen

  4. This looks great, I soooo love a good vegan coffeecake.

  5. Pingback: Gluten-free Coffee Cake « Wayfaring Teacher

  6. I just made this with my 9-year-old sister-in-law, and she loved mixing the topping with her hands (and licking the spoon and bowl, of course). While I was cleaning up, I said, “Guess what? That is vegan!” And she (a non-vegan) said, “So it’s healthy, right?!” :D
    Can’t wait to eat it!

    • Okay, so now we are getting to enjoy it, and my husband, SIL, and I all LOVE IT!! Thanks for the recipe!

      • Awe thank you so much for your comments! They made my day :-) I’m so happy you all enjoyed it! Hope you have a wonderful Christmas!

        • I’m back…and my SIL’s friend wants to make this coffee cake! So back to the kitchen with two 9-year-old girls! :D

          • Oh yeah! That sounds like so much fun. I am so happy that you’re baking with the kids! I have such wonderful memories of helping out in the kitchen. Hope you had fun! :)

  7. Made this tonight for dessert…not breakfast…and the whole family loved it! Unfortunately in my attempt to move the cooling pan from one counter to another, I caught the corner on the dish rack and half of the streusel topping went flying across the kitchen. Ugh! I look forward to making it again and enjoying it with the full amount of streusel! :-)

  8. Pingback: Gluten Free Vegan Coffee Cake - Ask Anna

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  10. The recipe is coffee cake but where is the coffee in the ingredients? I have coffee essence and wondered what I could use it for, saw your recipe and thought, great! But then, wheres the coffee?!

  11. Coffee cake does not necessarily contain coffee. It’s intended to be eaten alongside coffee (for example, as part of a breakfast meal) or that may be eaten during a “coffee break” or offered to guests as a gesture of hospitality on or around a coffee table.

  12. Can I make this with whole wheat flour?

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