There’s nothing quite like the aroma of a freshly baked coffee cake wafting through your kitchen on a cozy morning. Whether you’re gathering with friends for brunch or simply want to treat yourself with a sweet snack alongside your afternoon coffee, a classic coffee cake is a timeless delight.
For vegetarians and anyone seeking a comforting, egg-free bake, this vegetarian coffee cake recipe is an absolute must-try. Moist, tender, and crowned with a decadent cinnamon streusel, it hits all the right notes of sweetness and spice—without any complicated steps or hard-to-find ingredients.
Coffee cake is one of those bakes that feels special yet is simple enough for everyday enjoyment. This version uses easy pantry staples and is adaptable for various dietary needs.
If you love baking and want a recipe that’s as reliable as it is delicious, you’re in the right place. Get ready to bake a cake that pairs perfectly with your favorite brew, and discover why coffee cake remains a beloved classic in kitchens everywhere!
Why You’ll Love This Recipe
- Vegetarian-Friendly: No eggs or gelatin—just wholesome, plant-based ingredients.
- Easy to Make: Straightforward steps, perfect for beginner bakers and seasoned pros alike.
- Irresistible Texture: Moist, soft crumb with a buttery, crunchy cinnamon streusel topping.
- Versatile: Customize with nuts, fruit, or spices for endless variations.
- Perfect for Any Occasion: Enjoy with breakfast, brunch, or as a cozy afternoon treat.
If you love baking simple, crowd-pleasing recipes, don’t miss our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for another sweet vegetarian treat!
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups (250g) |
| Granulated sugar | 3/4 cup (150g) |
| Baking powder | 2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon (plus more for streusel) |
| Unsalted butter, melted | 1/2 cup (113g), plus 1/4 cup (57g) for streusel |
| Milk (dairy or plant-based) | 1 cup (240ml) |
| Sour cream or plain yogurt | 1/2 cup (120g) |
| Vanilla extract | 2 teaspoons |
| Brown sugar (for streusel) | 1/2 cup (100g) |
| All-purpose flour (for streusel) | 1/2 cup (60g) |
| Chopped walnuts or pecans (optional, for streusel) | 1/3 cup (30g) |
Want even more healthy and creative vegetarian ideas? Check out our Vegetarian Swiss Chard Recipes for Healthy Meals for easy, nutritious sides and mains!
Equipment
- 9×9-inch (23×23 cm) baking pan (or 8×8-inch for a thicker cake)
- Mixing bowls (at least two: one for wet, one for dry ingredients)
- Whisk
- Spatula
- Measuring cups and spoons
- Electric mixer (optional, for extra fluffiness)
- Oven
- Cooling rack
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9×9-inch baking pan with butter or non-stick spray, or line it with parchment paper for easy removal.
- Prepare the streusel topping: In a small bowl, mix 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, and a pinch of salt. Add 1/4 cup melted butter and stir until crumbly. If using, fold in 1/3 cup chopped walnuts or pecans. Set aside.
- Mix the dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- Combine the wet ingredients: In another bowl, whisk 1 cup milk, 1/2 cup sour cream (or yogurt), 1/2 cup melted butter (cooled), and 2 teaspoons vanilla extract until smooth.
- Bring it all together: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix; a few lumps are fine. The batter should be thick but spreadable.
- Layer the cake: Spread half the batter evenly into the prepared pan. Sprinkle half of the streusel mixture over the batter.
- Repeat: Spoon the remaining batter gently over the streusel layer and smooth the top. Sprinkle the remaining streusel evenly over the top.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Remove the cake from the oven and let it cool in the pan for 15-20 minutes. Then transfer to a cooling rack to cool completely, or serve slightly warm.
- Serve: Slice into squares and enjoy with your favorite coffee or tea.
Baking Tip: For even more flavor, add a handful of fresh blueberries or diced apples to the batter!
Tips & Variations
- Make it Vegan: Swap butter for vegan butter, dairy milk for almond or oat milk, and use non-dairy yogurt or sour cream. The cake will still be moist and delicious.
- Add Fruit: Stir in 1 cup of fresh or frozen blueberries, raspberries, or diced apples for a burst of flavor and color.
- Nut-Free Option: Omit nuts from the streusel or substitute with sunflower or pumpkin seeds for crunch.
- Spice it Up: Add a pinch of nutmeg or cardamom to the batter or streusel for extra warmth.
- Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend in place of all-purpose flour, and check your baking powder and soda are certified gluten-free.
- Storage: Coffee cake keeps well at room temperature for 2-3 days, or refrigerate for up to 5 days. Freeze for up to 2 months; thaw at room temperature.
“Coffee cake is a canvas for creativity—don’t be afraid to experiment with fillings and toppings!”
If you’re a fan of fuss-free baking, you’ll love our Vegan Bread Machine Recipe for Soft, Delicious Loaves—another simple, delicious bake for your kitchen.
Nutrition Facts
| Nutrient | Per Serving (1/9th cake) |
|---|---|
| Calories | 310 |
| Total Fat | 14g |
| Saturated Fat | 7g |
| Cholesterol | 30mg |
| Sodium | 320mg |
| Total Carbohydrates | 43g |
| Dietary Fiber | 2g |
| Sugars | 18g |
| Protein | 5g |
Note: Nutrition values are approximate and will vary based on specific brands and ingredient variations. For a lighter option, consider using low-fat yogurt and plant-based milk.
Serving Suggestions
- Classic Pairing: Enjoy a thick slice with a freshly brewed cup of coffee or tea. The cinnamon streusel complements warm drinks beautifully.
- Brunch Spread: Add to a brunch table with fresh fruit, scrambled tofu, and our Vegetable Alfredo Recipes for Creamy, Healthy Dinners for a satisfying meal.
- Elevate with Toppings: Serve with a dollop of whipped cream, Greek yogurt, or a drizzle of maple syrup for extra indulgence.
- Make it Dessert: Warm a slice and top with vanilla ice cream or vegan frozen dessert for a simple, comforting dessert.
- Picnic Perfect: Pack slices for a picnic, road trip, or lunchbox treat—they travel well and are always a hit.
Pro Tip: Leftover coffee cake tastes even better the next day as the flavors meld. Try it lightly toasted for a new twist!
Conclusion
There’s a reason coffee cake has stood the test of time—it’s easy, adaptable, and always comforting. This vegetarian coffee cake recipe brings together the best of tradition and modern tastes: a moist, tender crumb, a buttery cinnamon streusel, and endless options for customization.
Whether you’re hosting a weekend brunch, looking for a sweet snack, or just want to enjoy a slice with your morning brew, this recipe is sure to become a staple in your baking repertoire.
Dive into the world of simple, satisfying vegetarian bakes and let your creativity shine with every batch. If you’re eager for more wholesome plant-based inspiration, explore our collection of Peruvian Vegetable Recipes for Flavorful Healthy Meals and discover new ways to bring color and flavor to your table.
Happy baking!
📖 Recipe Card: Vegetarian Coffee Cake
Description: A moist, cinnamon-swirled coffee cake perfect for breakfast or dessert. This vegetarian recipe is easy to make and crowd-pleasing.
Prep Time: PT20M
Cook Time: PT35M
Total Time: PT55M
Servings: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then mix in sour cream and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- In a small bowl, combine brown sugar and cinnamon.
- Spread half the batter in the pan, sprinkle half the cinnamon mixture on top.
- Spread remaining batter and top with remaining cinnamon mixture.
- Bake 35 minutes or until a toothpick comes out clean.
- Cool before slicing and serving.
Nutrition: Calories: 320 kcal | Protein: 5 g | Fat: 13 g | Carbs: 46 g
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