Coffee Cake

"A tender, moist vanilla cake topped with a sweet, “buttery” streusel (without the butter or oil!). This vegan coffee cake is filled with all the flavor of a regular coffee cake without all the sugar and processed ingredients."
-- @ellielikescooking
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  • Recipe Card
Prep time 15mins
Cook time 35mins
Serves or Makes: 9 slices

Recipe Card


  • 1/2 cup whole wheat flour
  • 2 tablespoons coconut sugar
  • 1 teaspoon cinnamon
  • 1/4 cup coconut cream, refrigerated
  • 1 tablespoon ground flax
  • 3 tablespoons water
  • 1 1/4 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup sugar
  • 1 cup coconut milk
  • 1/2 tablespoon apple cider vinegar
  • 1 teaspoon vanilla


  • Step 1

    Make the streusel by mixing together first 3 ingredients (flour, sugar, and cinnamon). Drop in spoonfuls of coconut cream.

  • Step 2

    Using a fork, mix together coconut cream and flour mixture until you reach a crumble consistency. You don’t want a ball of dough but rather crumbles of dough. Set aside.

  • Step 3

    Preheat oven to 350°F. Lightly oil or line with parchment paper an 8″x6″ rectangular baking dish and set aside.

  • Step 4

    Make a flax egg by mixing together flax and water. Set aside to thicken.

  • Step 5

    In a big mixing bowl, mix together flour, baking soda, baking powder, and sugar.

  • Step 6

    In a separate bowl, combine coconut cream, vanilla, vinegar, and flax egg.

  • Step 7

    Add the wet ingredients into dry and mix until just combined.

  • Step 8

    Pour batter into baking dish. Top with streusel and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool at least 20 minutes before serving.

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