This vegan coffee cake with cinnamon streusel is subtly sweet, with a nutty streusel spiked with just enough spice and walnuts. Whip up this dairy- and egg-free cake for your next brunch to satisfy vegans and non-vegans alike!, February 2022


Credit: Photographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen Rankin

Recipe Summary

20 mins
1 hr 20 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Coat a 9-inch-square baking pan with baking spray. Stir walnuts, cinnamon, 1/4 cup flour, 1/2 cup brown sugar, 3 tablespoons melted vegan butter and 1/8 teaspoon salt together in a small bowl. Set aside in the refrigerator.

  • Whisk the remaining 2 cups flour and 3/4 cup brown sugar, baking powder, baking soda and the remaining 1/2 teaspoon salt in a medium bowl.

  • Whisk almond milk, vinegar, vanilla and the remaining 1/2 cup melted vegan butter together in a small bowl. Pour the milk mixture into the flour mixture and whisk until just combined. Pour the batter into the prepared pan.

  • Sprinkle the batter with the walnut mixture and bake until a wooden pick inserted in the center comes out clean, 30 to 35 minutes, covering with foil during the last 5 to 10 minutes to prevent overbrowning, if desired. Remove to a wire rack and let stand for 15 minutes before serving.

To make ahead:

Store cake in an airtight container at room temperature for up to 2 days.

Nutrition Facts

1 slice
293 calories; protein 3g; carbohydrates 36g; dietary fiber 3g; sugars 23g; fat 16g; saturated fat 9g; mono fat 1g; poly fat 5g; vitamin a iu 44IU; vitamin d iu 8IU; vitamin e iu 1IU; folate 10mg; sodium 347mg; calcium 77mg; iron 1mg; magnesium 16mg; phosphorus 42mg; potassium 48mg; omega 3 fatty acid 1g; omega 6 fatty acid 4g.