Crumb-Topped Vegan Coffee Cake Straight from a 1950s Brunch

Old-school brunches were never complete without a big slice of coffee cake. It was cozy, sweet, and just crumbly enough to get stuck in your teeth (in the best way).

This vegan version skips the butter and eggs, but not the flavor. With a cinnamon crumb topping and soft, moist center, it holds its own on any brunch table—even next to your grandma’s bundt cake.

History

The term “coffee cake” in America didn’t mean it had coffee inside. It just meant you were supposed to eat it with coffee.

The 1950s saw a rise in casual entertaining. Housewives hosted mid-morning brunches, serving baked goods like coffee cakes to neighbors. Recipes were often clipped from women’s magazines and passed around in handwritten cards.

The topping was everything: crumbly, buttery, and sweet. This vegan version keeps that same charm using plant-based swaps but keeps the nostalgia intact.

Equipment

• 8×8 inch baking pan (this 6 piece set will hook you up for a long time!)
• Mixing bowls (I love this mixing bowl set) (2)
• Whisk
• Spatula
• Fork (for crumb topping)
• Measuring cups and spoons
• Oven

Ingredients

For the Cake:

• 1½ cups all-purpose flour
• ½ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ¾ cup plant-based milk (like oat or almond)
• ¼ cup neutral oil (like sunflower or canola)
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

For the Crumb Topping:

• ½ cup flour
• ¼ cup brown sugar
• ½ tsp cinnamon
• 3 tbsp vegan butter or coconut oil (solid, not melted)
• Pinch of salt

Instructions

Step 1: Preheat and Prep

Set your oven to 350°F (175°C). Lightly grease your 8×8 baking pan or line it with parchment paper.

Step 2: Mix the Wet Ingredients

In a bowl, whisk together the plant milk, oil, vinegar, and vanilla. Let it sit for 2–3 minutes to curdle a bit—it mimics buttermilk.

Step 3: Combine the Dry Ingredients

In another bowl, mix the flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir it well so everything blends.

Step 4: Make the Batter

Pour the wet mixture into the dry bowl. Stir just until everything combines—don’t overmix. The batter will look a bit thick and lumpy, and that’s fine.

Step 5: Make the Crumb Topping

In a small bowl, add flour, brown sugar, cinnamon, and a pinch of salt. Drop in the vegan butter. Use a fork (or your fingers) to mash it into a crumbly mix. You want clumps.

Step 6: Assemble and Bake

Pour the batter into the pan and spread it evenly. Sprinkle the crumb topping all over. Bake for 30–35 minutes. Stick a toothpick in the center—it should come out clean or with a few moist crumbs.

Step 7: Cool and Slice

Let the cake cool in the pan for at least 15 minutes. Then cut into squares and serve warm or at room temp.

Special Notes

• You can add chopped walnuts to the crumb topping for crunch.
• Use oat milk for a richer flavor—it plays nice with cinnamon.
• Store leftovers in an airtight container for 2–3 days. Warm it slightly before serving to bring back the softness.

Nutrition (per slice)

• Calories: 230
• Carbs: 33g
• Fat: 9g
• Protein: 2g
• Sugar: 16g
• Fiber: 1g