Vegan One Bowl Coffee Cake
This tender, moist coffee cake combines a fluffy cake base with a cinnamon sugar layer and buttery crumble topping. Made with gluten-free flour blend and dairy-free ingredients, it delivers all the classic coffee shop flavors in a simple one-bowl recipe. The thick batter creates a perfectly dense yet soft texture, while the double dose of cinnamon adds warmth and spice. Perfect for breakfast gatherings, afternoon coffee breaks, or weekend brunches when you want something special but not too complicated.
Ingredients
- ¾ cup cane sugar
- ½ cup vegan butter, softened
- 2 large eggs
- ⅝ cup dairy-free yogurt
- 1 ½ cups gluten-free flour blend
- ¾ cup almond flour
- 2 tsp baking powder
- ¾ tsp sea salt
- 1 ½ Tbsp brown sugar
- 1 ½ tsp cinnamon
- ½ cup gluten-free flour blend
- ¼ cup vegan butter, softened
- ¼ cup brown sugar, packed
- 2 tsp ground cinnamon
- ¼ tsp sea salt
Instructions
- 1
Preheat oven to 350 degrees F and line an 8x8-inch baking pan with parchment paper
- 2
Beat cane sugar and softened vegan butter until light and fluffy using an electric mixer
- 3
Add eggs and beat until pale yellow and fluffy
- 4
Mix in dairy-free yogurt until combined
- 5
Add gluten-free flour, almond flour, baking powder, and sea salt and mix until fully incorporated
- 6
Spread half of the batter in the prepared pan and sprinkle with brown sugar and cinnamon
- 7
Spread remaining batter on top of the cinnamon sugar layer
- 8
Combine gluten-free flour, vegan butter, brown sugar, cinnamon, and salt on low speed until crumbly
- 9
Sprinkle crumble topping evenly over the cake
- 10
Bake for 38-42 minutes until a toothpick comes out clean with a few crumbs
- 11
Cool in pan for 15 minutes, then remove and cool another 15 minutes before serving
Tips
The batter will be very thick, similar to cookie dough consistency - this is normal and creates the perfect dense texture
Cool completely before cutting for cleaner slices, but the cake is delicious served warm
Store covered at room temperature for 2-3 days or freeze slices for up to 1 month
Good to Know
Store in airtight container at room temperature for 2-3 days or freeze for up to 1 month
Can be made 1 day ahead and stored covered at room temperature
Best served warm or at room temperature with coffee or tea
Common Mistakes
Don't overmix the batter once flour is added to avoid tough texture
Ensure vegan butter is properly softened for smooth mixing
Don't overbake or cake will be dry
FAQ
Can I make this with regular flour?
Yes, substitute the gluten-free flour blend with equal amounts of all-purpose flour for traditional version.
What if I don't have dairy-free yogurt?
Regular plain yogurt or sour cream work well as substitutes in the same amount.
How do I know when it's done baking?
A toothpick inserted in center should come out with just a few moist crumbs, not wet batter.