Recipe Revamp: Classic Coffee Cake

Coffee Cake

Let’s address the elephant in the room.

It’s been awhile. I stepped back, I worked on other things in my life, and now I’M BACK! I couldn’t stay away for too long.

And I’m coming back strong with a RECIPE REVAMP!

This may come as a shock, but I do not like tofu. As a vegan I feel like it’s sacrilege to say something like that, but it’s true. Something about it makes me nuts. In the last version of my Classic Coffee Cake, I used silken tofu as a solution for not using sour cream. I couldn’t taste it in the final coffee cake at all, but my brain still knew it was there. I also wanted to offer an option that was soy free as well.

So I reworked my Grandmas Classic Coffee Cake one more time and created the most DELISH soy free, vegan, coffee cake. Perfect for a special occasion, or a just because brunch.


  • 1.5 cups AP flour

  • 1/2 c Whole Wheat Flour

  • 1/4 tsp salt

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1 c natural cane sugar

  • 1/4 c canola/vegetable oil

  • 1 cup coconut cream (Do not use clear liquid from can. ONLY the “creamy” part

  • 1 TBSP apple cider vinegar

  • 1/4 c non dairy milk

  • 1 tsp vanilla extract

Streusel topping/filling

  • 1c AP flour

  • 1/3c brown sugar

  • 1/3c natural cane sugar

  • 1 1/2 tsp cinnamon

  • 5 TBSP melted coconut oil

Preheat oven to 350F.

Start by making your streusel topping:

Combine flour, brown sugar, cane sugar and cinnamon in a bowl. Add in melted coconut oil and stir together until it forms a crumbly topping. Split streusel in half into two separate bowls.

For the Cake:

Mix together all the dry ingredients into a large stand mixer bowl. In a smaller bowl, combine the oil, non dairy milk, vanilla extract and apple cider vinegar. Slowly add in coconut cream, and stir combine your wet ingredients. Make sure to use coconut cream that has NOT solidified, and is still a “liquid”. Start your stand mixer on low, and gradually pour your wet ingredients into the dry bowl until incorporated. *Do not over mix. Once combined, pour HALF of your batter into a lightly greased 8x8 baking dish. Top with HALF of the streusel, and spread streusel out until you have a nice even layer. Pour the second half of your batter into the baking dish, and top with another even layer of remaining streusel.

Bake for 45-50 minutes, or until a toothpick comes out with a few soft crumbs.

Let cool, and enjoy with a warm cup of coffee!

Coffee Cake