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Vegan maple brown sugar coffee cake
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4.47 from 90 votes

Vegan Maple Brown Sugar Coffee Cake

Extra moist vegan coffee cake with a crunchy crumble topping, cinnamon maple brown sugar swirl and sweet maple glaze.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: Vegan
Keyword: coffee cake, maple coffee cake, vegan coffee cake, vegan coffee cake recipe
Servings: 9 slices
Calories: 571kcal
Author: Elaine S.

Ingredients

  • 1 cup plain unsweetened dairy free yogurt
  • 1/4 cup oil
  • 3/4 cup granulated sugar
  • 1/2 cup plantbased milk
  • 2 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt

For the maple brown sugar swirl

  • 3/4 cup dark or light brown sugar*
  • 2 tbsp maple syrup
  • 2 tsp cinnamon

For the crumble topping

  • 6 tbsp vegan butter softened
  • 1 cup all purpose flour
  • 3/4 cup dark or light brown sugar
  • 1/4 cup maple syrup
  • 1 tbsp cinnamon

For the maple glaze (optional)

  • 1 cup powdered sugar
  • 1 tbsp maple syrup
  • 1-2 tbsp plantbased milk

Instructions

  • Preheat the oven to 350° F and line a greased 8x8 baking dish with parchment paper for easy removal.
  • In a bowl, mix togther the ingredients for the maple brown sugar swirl. Set aside until read to use.
  • In another bowl combine softened vegan butter, flour, brown sugar, maple syrup and cinnamon for the crumble. The consistency should be similar to cookie dough. Set aside.
  • To make the cake batter, whisk together dairy free yogurt, oil, sugar, milk and vanilla extract in a large mixing bowl. Add in flour, baking soda and salt and stir to combine.
  • Pour roughly 2/3 of the batter into the prepared baking dish. Sprinkle over the brown sugar mixture and carefully spread the remaining batter over top. It's ok if it a very thin layer. Evenly distribute the crumble topping on top and bake for 40-45 minutes or until the center is firm and a cake tester comes out clean. Let the cake cool in the baking dish for at least 45 minutes before serving.
  • To make the optional maple glaze, whisk together powdered sugar and maple syrup. Add in the milk one tablespoon at a time until the glaze becomes thick and smooth. Drizzle over the cooled cake and serve.

Notes

* I like to use a mixture of light and dark brown sugar

Nutrition

Serving: 1slice | Calories: 571kcal | Carbohydrates: 105g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 23mg | Sodium: 503mg | Fiber: 2g | Sugar: 69g