If you are craving a warm, comforting treat that’s entirely plant-based, I have just the thing for you. This Vegan Cinnamon Coffee Cake with Cinnamon Crumb and Vanilla Glaze Recipe is a delightful copycat of the Starbucks classic, bursting with the perfect balance of tender crumb, aromatic cinnamon, and a sweet vanilla finish. It’s incredibly moist thanks to a clever combination of vegan yogurt and homemade vegan “buttermilk,” all topped with a crunchy cinnamon crumb and drizzled with heavenly vanilla glaze. Whether you’re serving it for breakfast, brunch, or an afternoon pick-me-up, this cake will quickly become a favorite in your home.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you! Each item is simple and easy to find, and every one plays an essential role in creating the taste, texture, and beautiful color that make this cake so irresistible.
- Light brown sugar: Adds mellow sweetness and moisture with rich molasses notes.
- Dark brown sugar: Deepens the flavor of the cinnamon crumb for that signature warmth.
- Ground cinnamon: The star spice that fills your kitchen with the most comforting aroma.
- All-purpose flour: The cake’s sturdy but tender base — ensure it’s sifted for lightness.
- Vegan butter (cold and room temperature): Provides richness and helps achieve a beautiful crumb and moist crumb topping.
- Soy milk: Mixed with apple cider vinegar to create a tangy vegan “buttermilk” that tenderizes the cake.
- Apple cider vinegar: Reacts with baking soda for lift and flavor balance.
- Granulated sugar: Sweetens and helps to cream with butter for the perfect batter texture.
- Vegan Greek-style yogurt or vegan sour cream: Ensures the cake stays moist and tender.
- Vanilla extract: Adds fragrant sweetness to both the batter and glaze.
- Baking powder and baking soda: The dynamic duo that lets the cake rise beautifully.
- Sea salt: Balances sweetness and enhances all the other flavors.
- Powdered sugar: The key for a smooth, glossy vanilla glaze.
How to Make Vegan Cinnamon Coffee Cake with Cinnamon Crumb and Vanilla Glaze Recipe
Step 1: Prepare Your Oven and Vegan Buttermilk
Start by heating your oven to the right temperature—fan-forced 160°C or conventional 180°C. Don’t skimp on greasing your pan; the combination of oil or vegan butter with parchment paper strips really helps you lift out the cake effortlessly once baked. Meanwhile, mix your soy milk with apple cider vinegar to create that magical vegan “buttermilk” and let it rest for about 10 minutes. This simple step is a game changer for texture!
Step 2: Whip Up the Cinnamon Crumb Topping
Combine your light and dark brown sugars with flour and cinnamon, then grate in cold vegan butter. Rub the butter into the dry ingredients to form a crumbly texture reminiscent of streusel. This topping will add a sweet and crunchy contrast to your tender cake, so don’t rush it. If your kitchen is warm, pop it in the fridge to stay nicely chilled.
Step 3: Cream the Wet Ingredients
Using an electric whisk or stand mixer, beat the room temperature vegan butter together with granulated sugar until fluffy and combined. Add in the vegan Greek-style yogurt along with vanilla extract and whip again until everything is beautifully melded. At this point, your batter is already starting to promise something special.
Step 4: Mix the Dry Components
In a separate bowl, whisk your sifted flour, baking powder, baking soda, and sea salt. This ensures these raising agents are evenly distributed so your cake rises perfectly and tastes balanced.
Step 5: Combine Wet and Dry Ingredients Alternately
Add your vegan buttermilk and dry ingredients to your wet mix in two parts each, folding gently after every addition. Be careful not to overmix—stir just until the flour disappears. This keeps the cake wonderfully tender and prevents it from becoming dense.
Step 6: Build Your Cake Layers
Spread one-third of your thick batter into the prepared pan and smooth it. Sprinkle half of your cinnamon crumb over the batter, then carefully add the remaining batter, smoothing it again. Top with the rest of your crumb mixture spread evenly on top. This layering creates the signature swirled cinnamon pockets that make each bite so irresistible.
Step 7: Time to Bake
Pop your cake in the oven and let it bake for 35-40 minutes until the top is a perfect golden brown. The toothpick test is essential here—insert one into the center and it should come out clean. This means your cake is baked through but still delectably moist.
Step 8: Cool and Lift Out of Pan
Let the cake sit in its pan for 15-20 minutes after baking, then carefully use your parchment sling to transfer it onto a cooling rack. Giving it a good rest here helps it set up so it doesn’t fall apart when sliced.
Step 9: Whip Up the Vanilla Glaze
Mix powdered sugar, vanilla extract, and soy milk until smooth and drizzle it over the cooled cake. This glaze adds a sweet finish and glossy appeal that ties all the flavors together beautifully.
Step 10: Store and Enjoy
Store your cake at room temperature in an airtight container for up to five days, or chill it in the fridge for up to a week. Remember to bring it back to room temperature before serving for the best texture. Leftovers can even be frozen—just thaw a couple of hours ahead of serving.
How to Serve Vegan Cinnamon Coffee Cake with Cinnamon Crumb and Vanilla Glaze Recipe
Garnishes
A light dusting of cinnamon or a sprinkle of chopped nuts like pecans or walnuts adds visual charm and a lovely crunch. Fresh berries or a few edible flowers can also bring fresh brightness, making it feel extra special.
Side Dishes
This cake pairs wonderfully with a steaming cup of coffee, of course, but also tea or even a warm chai latte. For a more indulgent brunch, serve it alongside vegan yogurt topped with fruit or a glass of almond milk for a creamy contrast.
Creative Ways to Present
Slice the cake into generous squares and stack on a pretty platter for sharing. Consider serving the vanilla glaze separately as a drizzle, so guests can add as much as they love. You could also turn leftover crumbs into an ice cream topping or sprinkle on oatmeal for a hint of that cinnamon coffee cake goodness in breakfast.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake fresh by storing it in an airtight container at room temperature for up to five days. If you’ve refrigerated it, allow it to warm back up before serving to enjoy the perfect texture.
Freezing
This recipe freezes beautifully. Wrap the cooled cake tightly or place it in an airtight container and freeze for up to 3 months. When ready to enjoy, defrost at room temperature for a few hours to regain its soft crumb and gooey glaze.
Reheating
If you want to enjoy a warm slice, pop the cake in a low oven (150°C/300°F) for about 10 minutes or microwave briefly in short bursts, checking to avoid drying it out. Warming really brings out the cinnamon aroma and melds the flavors magically.
FAQs
Can I use a different plant milk instead of soy milk for this recipe?
Absolutely! Any unsweetened plant milk like almond, oat, or cashew will work here. Just be sure it’s unsweetened so the sweetness in the cake stays balanced.
What can I substitute for vegan Greek-style yogurt?
If you don’t have vegan yogurt or sour cream, you can try using mashed banana or unsweetened applesauce to keep moisture, but keep in mind the flavor and texture might shift slightly.
Is it possible to make this cake gluten-free?
Yes! Use a gluten-free all-purpose flour blend with xanthan gum included for structure. The cake’s texture will still be lovely, although slightly different from the original.
How do I store the cake without the glaze?
If you prefer to glaze right before serving or want to store the cake plain, keep it wrapped tightly or in an airtight container to prevent it from drying out, then add the glaze when ready to serve.
Can I double this recipe for a larger cake or two layers?
You can double the ingredients and bake in a larger pan or two pans. Just adjust the baking time accordingly and keep checking for doneness with a toothpick. This makes for a great celebration dessert!
Final Thoughts
This Vegan Cinnamon Coffee Cake with Cinnamon Crumb and Vanilla Glaze Recipe is pure joy on a plate, perfect for sharing or savoring solo with your favorite cup of tea or coffee. With its soft crumb, crunchy topping, and luscious glaze, it’s a true crowd-pleaser that brings warmth and comfort with every bite. I invite you to try it soon—you may find it becomes your go-to vegan treat for any time of day!
Print
Vegan Cinnamon Coffee Cake with Cinnamon Crumb and Vanilla Glaze Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This vegan coffee cake, inspired by Starbucks, offers a flavorful cinnamon crumb topping, a moist and tender crumb made with vegan Greek-style yogurt, and a delicate vanilla glaze. Perfect for breakfast or an afternoon treat, this recipe is entirely plant-based, combining warm spices with a soft, buttery texture that everyone will love.
Ingredients
Cinnamon Crumb
- 60 g light brown sugar (light muscovado)
- 60 g dark brown sugar (dark muscovado)
- 1 tablespoon ground cinnamon
- 100 g all-purpose flour
- 80 g vegan butter (block-style, cold)
Vegan Buttermilk
- 118 ml soy milk
- 2 teaspoons apple cider vinegar
Cake Batter
- 200 g granulated sugar
- 115 g vegan butter (block-style, room temperature)
- 160 g vegan Greek-style yogurt (or vegan sour cream)
- 1 tablespoon vanilla extract
- 240 g all-purpose flour (sifted)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
Glaze
- 90 g powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons soy milk
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease an 8″ cake pan with oil or vegan butter and line it with two strips of parchment paper with overhang for easy lifting later. Make the vegan “buttermilk” by mixing soy milk and apple cider vinegar in a jug and letting it sit for 10 minutes to curdle.
- Make the cinnamon crumb: In a medium bowl, combine light and dark brown sugars, flour, and cinnamon. Grate cold vegan butter into the bowl or dice it finely. Rub the butter into dry ingredients until it forms a crumbly texture. Chill in the fridge if your kitchen is warm.
- Mix the wet ingredients: In a large mixing bowl, cream room-temperature vegan butter and granulated sugar using an electric whisk or stand mixer for 2-3 minutes until fluffy. Add vegan yogurt and vanilla extract and whisk to combine. Keep the vegan buttermilk separate for now.
- Mix the dry ingredients: In another bowl, whisk together sifted flour, baking powder, baking soda, and sea salt until well combined.
- Make the batter: Alternately add the vegan buttermilk and dry ingredients to the wet mixture in two increments each. Carefully fold each addition in using a spatula until just combined, avoiding overmixing. The batter will be thick.
- Assemble: Pour about one-third of the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle half of the cinnamon crumb evenly over. Add the remaining batter on top, smoothing it out to the edges. Sprinkle the rest of the cinnamon crumb over the top.
- Bake: Bake for 35-40 minutes until the cake’s surface is golden brown and a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 15-20 minutes. Then, use the parchment sling to lift it out gently and place it on a cooling rack to cool completely.
- Make the glaze: Whisk together powdered sugar, vanilla extract, and soy milk in a bowl until smooth. Drizzle the glaze over the completely cooled cake.
- Storage: Store the cake in an airtight container at room temperature for up to 5 days or refrigerate for up to a week, allowing it to warm to room temperature 1-2 hours before serving. The cake can also be frozen in an airtight container; defrost a couple of hours before serving.
Notes
- Using muscovado sugars adds rich, complex molasses flavors, but light and dark brown sugars can be substituted if unavailable.
- Grating the cold vegan butter into the crumb mixture helps achieve a desirable crumbly texture.
- The vegan buttermilk (soy milk + apple cider vinegar) aids in tenderizing and adding moisture to the cake.
- Do not overmix the batter; a thick consistency with few flour pockets ensures a tender crumb.
- For best results, use vegan Greek-style yogurt or a good-quality vegan sour cream alternative.
- The cinnamon crumb topping can be chilled if the kitchen is warm to maintain its texture.
- This cake slices best after it has completely cooled and the glaze has set.
- Freezing the cake is recommended for longer storage and allows convenient make-ahead options.
