Description

This Vegan Coffee Cake is a delightful Starbucks copycat recipe that features a tender crumb with layers of cinnamon spiced crumble and a smooth vanilla glaze. Made entirely plant-based, it uses vegan butter, soy milk ‘buttermilk,’ and vegan Greek-style yogurt to achieve its moist texture and rich flavor. Perfect for breakfast or a comforting afternoon treat, this cake is sure to impress anyone craving that quintessential coffee shop experience at home.

Ingredients

Cinnamon Crumb

60 g light brown sugar (light muscovado)
60 g dark brown sugar (dark muscovado)
1 tablespoon ground cinnamon (adjust to 1 tbsp if preferred)
100 g all-purpose flour
80 g cold vegan butter (block-style)

Wet Ingredients

118 ml soy milk
2 teaspoons apple cider vinegar
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

Dry Ingredients

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

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Instructions

Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease an 8-inch cake pan with oil or vegan butter and line it with two strips of parchment paper, leaving some overhang to easily lift the cake out later. To make the vegan “buttermilk,” combine the soy milk and apple cider vinegar in a jug, stir, and let it sit for 10 minutes.
Make the cinnamon crumb: In a medium bowl, whisk together the light and dark brown sugars, flour, and cinnamon. Grate or dice the cold vegan butter and rub it into the dry ingredients until the mixture resembles crumbly bits. Set aside and refrigerate if the kitchen is warm.
Mix the wet ingredients: In a large mixing bowl, cream together room temperature vegan butter and granulated sugar with an electric whisk or stand mixer for 2-3 minutes until fluffy. Add the vegan yogurt and vanilla extract, mixing until combined. Keep the prepared vegan buttermilk separate for now.
Mix the dry ingredients: In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and sea salt until evenly combined.
Make the batter: Gradually fold the dry ingredients and vegan buttermilk into the wet ingredients in two increments each, alternating between them. Use a spatula to gently fold until no visible flour pockets remain, being careful not to overmix. The batter will be thick.
Assemble: Spoon about one-third of the batter into the prepared cake pan and spread it evenly. Sprinkle half of the cinnamon crumb mixture over the batter in an even layer. Carefully add the remaining batter on top, smoothing it to the edges. Finish by sprinkling the remaining cinnamon crumb mixture evenly across the top.
Bake: Bake the cake for 35-40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool the cake: Let the cake cool in the pan for 15-20 minutes. Use the parchment overhang to lift the cake out onto a wire rack to cool completely.
Make the glaze: While the cake cools, whisk together powdered sugar, vanilla extract, and soy milk in a bowl until smooth. Drizzle the glaze evenly over the cooled cake.
Storage: Store the cake in an airtight container at room temperature for up to 5 days or in the refrigerator for up to one week. For best texture, remove from the fridge 1-2 hours before serving to soften. You can also freeze the cake in an airtight container and thaw it for a few hours before serving.

Notes

Use muscovado sugar for richer flavor; light muscovado for light brown sugar and dark muscovado for dark brown sugar.
Cinnamon amount can be adjusted according to taste preference.
Ensure vegan butter is cold for the crumb topping and room temperature for creaming to achieve the right texture.
Do not overmix the batter to keep the cake tender.
The parchment sling technique helps to remove the cake cleanly from the pan.
Vegan Greek-style yogurt can be substituted with vegan sour cream for similar texture and tang.
Allowing the glaze to set on a fully cooled cake prevents it from melting and keeps its glossy finish.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American