Cinnamon Streusel Coffee Cake

Nut-free option 

This is easily one of the most popular recipes on our blog; it’s loved by vegans and nonvegans alike. It’s also one of our family favorites and is always served during our weekend brunch and on holidays— it’s just that good. This recipe combines a perfectly moist cake with a crumbly cinnamon streusel topping and powdered sugar drizzle— need we say more?

Cinnamon Streusel Coffee Cake, a timeless classic in the world of baked goods, presents a symphony of flavors that speaks to both indulgence and comfort. This delectable treat effortlessly marries the warmth of cinnamon with the tender embrace of moist cake, creating a harmonious balance that has delighted taste buds for generations. A fixture in brunch gatherings, tea parties, or as an afternoon pick-me-up, this coffee cake elevates any occasion with its inviting aroma and delightful taste.

At the heart of this beloved recipe lies the artful combination of textures and tastes. The cake’s base, a delicate canvas of moist crumb, is brought to life with the robust presence of cinnamon streusel. The streusel, a blend of flour, brown sugar, and ground cinnamon, is masterfully cut into cold vegan butter until it takes on a crumbly texture reminiscent of sandy beaches. This mixture becomes the topping that crowns the cake, imparting layers of flavor and a satisfying crunch.

Crafting Cinnamon Streusel Coffee Cake is a journey of skillful layering. The batter, enriched with soy milk and a touch of lemon juice for a subtle tang, serves as the foundation. Once spread in the pan, it welcomes a generous sprinkle of the cinnamon streusel, offering a tantalizing promise of what’s to come. As the cake bakes, the streusel turns golden and fragrant, creating an irresistible allure that fills the kitchen.

The result is a cake that transcends its simplicity, embodying the comfort of home baking and the sophistication of a well-crafted dessert. Each forkful is a delightful interplay of soft cake, aromatic cinnamon, and delicate sweetness. Paired with a cup of coffee or tea, this coffee cake becomes an invitation to savor the moment and indulge in life’s little pleasures.

Whether enjoyed as a morning companion, a centerpiece at gatherings, or a treat shared with loved ones, Cinnamon Streusel Coffee Cake bridges the gap between everyday comfort and special occasions. Its ability to evoke memories of cozy mornings and the aroma of freshly brewed coffee lends it a timeless quality that continues to captivate both seasoned bakers and those new to the world of baking. In the realm of baked delicacies, this coffee cake stands as a true testament to the magic that unfolds when simple ingredients and flavors come together in perfect harmony.

PREP TIME: 30 minutes

COOK TIME: 30 to 35 minutes

YIELD: 20 pieces

INGREDIENTS:

CAKE

• Nonstick spray, for pan
• 1 cup (240 ml) soy milk
• 1 tbsp (15 ml) lemon juice, white vinegar, or apple cider vinegar
• 2 cups (250 g) all-purpose flour (spooned and leveled or weighed)
• ¾ cup (150 g) granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• ½ cup (113 g) vegan sour cream, plain nondairy yogurt, or Cashew Cream (nut-free if needed)
• ½ cup (120 ml) canola oil
• 1½ tsp (7 ml) pure vanilla extract

CINNAMON STREUSEL 

• ½ cup (62 g) all-purpose flour (spooned and leveled or weighed)
• 1 cup (220 g) packed light brown sugar
• 1 tbsp (8 g) ground cinnamon
• ¼ cup (½ stick [56 g]) vegan butter, cold, cubed (nut-free if needed)

DRIZZLE

• ¾ cup (94 g) powdered sugar
• 2 tsp (10 ml) soy milk or nondairy milk of choice, plus more as needed (nut-free if needed)

INSTRUCTIONS:

1. Preheat the oven to 350°F (180°C). Spray a 9 x 13–inch (23 x 33–cm) cake pan with nonstick spray and set aside.
2. Make the cake batter: In a medium-sized bowl, whisk together the soy milk and lemon juice. Set aside for 10 to 15 minutes until curdled.
3. In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, and salt.
4. To the curdled milk mixture, add the vegan sour cream, canola oil, and pure vanilla extract. Mix to combine.
5. Pour the milk mixture into the flour mixture and mix until just combined. Set aside.
6. Make the cinnamon streusel: In a separate medium-sized bowl, stir together the flour, brown sugar, and ground cinnamon. Incorporate the cold vegan butter using a fork or pastry cutter until the mixture has a crumbly texture.
7. Layer and bake the cake: Spread about half of the cake batter in the bottom of the prepared pan. Sprinkle about half of the cinnamon streusel evenly over the batter. Spread the remaining batter over the streusel, and then evenly sprinkle the rest of the streusel on top.
8. Bake for 24 to 28 minutes, until a toothpick inserted into the center comes out clean or with only crumbs, no raw batter. Remove from the oven and allow to cool slightly.
9. Make the drizzle: In a small bowl, whisk together the powdered sugar and soy milk. If needed, add more milk in small increments until you achieve the desired consistency.
10. Drizzle the icing evenly over the cake. Slice the cake into 20 pieces and serve.