This Vegan Maple Brown Sugar Coffee Cake is soft, moist, and layered with a warm cinnamon–brown sugar swirl, finished with a buttery vegan crumb topping. Made without eggs or dairy, it delivers classic bakery-style flavor with real maple syrup—perfect for breakfast, brunch, or dessert.
Ingredients
- Cake Batter
- 2 cups all-purpose flour spooned and leveled
- ¾ cup plant-based milk almond, soy, or oat
- ⅓ cup neutral oil canola or vegetable
- ½ cup pure maple syrup
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- Brown Sugar Swirl
- ½ cup brown sugar
- 1½ tsp ground cinnamon
- Crumb Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 tsp ground cinnamon
- 3 tbsp neutral oil or melted vegan butter
- ¼ cup chopped pecans or walnuts optional
Instructions
- Prep
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a small bowl, mix brown sugar and cinnamon for the swirl. Set aside.
- Make the Batter
- In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix plant-based milk, maple syrup, oil, vanilla extract, and apple cider vinegar.
- Pour wet ingredients into dry ingredients and stir just until combined—do not overmix.
- Assemble
- Pour half of the batter into the prepared pan.
- Sprinkle evenly with the brown sugar–cinnamon swirl mixture.
- Add remaining batter and gently spread.
- Crumb Topping
- In a bowl, mix flour, brown sugar, cinnamon, and oil until crumbly.
- Sprinkle evenly over the batter. Add nuts if using.
- Bake
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean.
Notes
- Use real maple syrup, not pancake syrup, for best flavor.
- Check for doneness early to avoid drying out the cake.
- Let cool before slicing so the layers set properly.