The Best Vegan Coffee Cake

Moist fluffy oat flour cake with two layers of cinnamon streusel and a silky glaze on top–this Vegan Coffee Cake is a delectable baked morning treat!

Coffee cake. Sounds simple, right? I was pretty confident going into this recipe–date-sweetened cake, almond flour streusel, coconut butter glaze–piece of…wait no that’s too easy. But when the moisture from the dates plus the unforeseen added moisture from the mid-cake streusel layer combined, it was a sinking mushy cake catastrophe. A catastrophe that you want to be on the cleanup crew for I should add, but still not pretty.



  • 1 3/4 cup oat flour
  • ½ cup coconut sugar
  • ½ cup non-dairy milk (I used light coconut milk)
  • ½ cup unsweetened applesauce
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsps lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt


  • 1 cup almond flour
  • 3 tbsp maple syrup
  • 1 tsp cinnamon


  • 1/4 cup coconut butter
  • 1-2 tbsp maple syrup
  • 2-4 tbsp nondairy milk


  1. In a blender or large mixing bowl, combine all the cake ingredients. Mix thoroughly.
  2. In a separate bowl, combine the streusel ingredients and mix with your hands or a fork until crumbly.
  3. Line a 8×5″ glass dish (or a standard loaf pan works too) with parchment paper or lightly grease with coconut oil.
  4. Spread half of the cake batter into the bottom of the pan (it will be a very thin layer).
  5. Cover with half of the streusel mixture.
  6. Top with the remaining cake batter and then the rest of the streusel.
  7. Bake for 40-45 minutes at 350F.
  8. For the glaze, just barely melt the coconut butter. Stir in the maple syrup, and then slowly add the nondairy milk until the texture becomes smooth and drizzle-able. (Don’t worry, it will clump up initially when you add the milk, but keep going and it will smooth out again.)
  9. Let the cake cool for at least 30 minutes before glazing, slicing, and eating.