Cinnamon roll coffee cake is easy, vegan, dairy-free, eggless, and gluten-free friendly! The sweet cake is filled with a brown sugar swirl, cinnamon streusel topping, and vanilla glaze drizzle. It’s moist, tender, fluffy, and perfectly spiced with cinnamon. Enjoy this vegan baked good as a breakfast treat, for brunch, or dessert!

vegan cinnamon roll coffee cake with vanilla glaze and cinnamon crumble

What is coffee cake?

Coffee cake is a sweet vanilla cake filled with a cinnamon sugar swirl and cinnamon streusel topping. Sometimes, it contains fruit, nuts, chocolate, or vanilla icing on top.

You may be wondering… where’s the coffee? Despite the name, there is no coffee in coffee cake! The name just means this cake is commonly served alongside coffee. The moist texture and cinnamon-infused flavor makes it a delicious pairing.

So, if you need an excuse to eat cake for breakfast, look no further than here! This cinnamon roll coffee cake is what dreams are made of. It takes two ridiculously delicious breakfast treats (cinnamon rolls & classic coffee cake) and combines them into one glorious baked good.

When you’re craving freshly baked cinnamon rolls but short on time, this recipe will do the trick. It’s so much easier to make. From start to finish, you can have them ready in one hour or less!

This cinnamon roll coffee cake is:

  • Vegan, dairy-free, eggless, and gluten-free friendly
  • Moist, fluffy, tender, and sweet
  • Filled with a brown sugar cinnamon swirl
  • Topped with cinnamon streusel and vanilla glaze
  • Enjoyed for breakfast, brunch, or dessert
  • Best paired with coffee and tea
  • Like fresh cinnamon rolls in cake form!
a pile of sliced vegan cinnamon roll coffee cake with vanilla glaze

Ingredients in vegan coffee cake

  • Flour: Use all-purpose flour, otherwise known as plain flour. If you follow a gluten-free diet, use gluten-free baking flour. I recommend the Bob’s Red Mill brand.
  • Brown sugar: This sweetener is used for the cinnamon sugar filling and crumble topping.
  • Sugar: This sweetener is mainly used for the coffee cake layer, as well as the cinnamon sugar filling.
  • Vegan butter: Use any dairy-free butter. I use the Earth Balance buttery sticks.
  • Coconut milk: Use full-fat canned coconut milk, not light coconut milk. You can find this in the Asian food aisle of the grocery store.
  • Applesauce: Unsweetened applesauce acts as an egg replacement. It helps provide a moist and fluffy texture.
  • Chopped pecans: I recommend using chopped raw pecans. Make sure they are not candied pecans or already roasted.
  • Powdered sugar: Like classic cinnamon rolls, the vanilla glaze is mainly made from powdered sugar.
  • Lemon juice: Lemon juice helps the coffee cake rise properly.
  • Cornstarch: Cornstarch gives the cake a tender crumb.
  • Baking powder and soda: These leavening agents help the coffee cake rise, creating a moist and fluffy texture.
  • Cinnamon: Plenty of ground cinnamon is used in this recipe to mimic the flavor of cinnamon rolls. We’ll add it to the brown sugar filing and cinnamon streusel topping.
  • Vanilla extract: This ingredient sweetens and deepens the vanilla flavor of the cake.
  • Salt: A dash of salt balances all of the sweet ingredients.
a stack of two slices of vegan cinnamon roll coffee cake with vanilla glaze and cinnamon crumble

How to make vegan cinnamon roll coffee cake

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

  1. Prep: Preheat the oven to 350 degrees F. Line an 8×8-inch square baking dish with parchment paper (or grease with vegan butter or coconut oil).
  2. Cinnamon Sugar Filling: In a small bowl, add brown sugar, granulated sugar, and cinnamon. Mix together.
  3. Cinnamon Crumble: In a small bowl, add flour, brown sugar, melted vegan butter, chopped pecans, cinnamon, and salt. Mix together until evenly combined. If needed, use clean hands to incorporate the ingredients.
  4. Coffee Cake: In a large bowl, combine canned coconut milk, melted vegan butter, applesauce, lemon juice, and vanilla extract. Whisk together. Add flour, granulated sugar, cornstarch, baking powder, baking soda, and salt. Fold the dry ingredients into the wet ingredients just until combined; do not over-mix the batter.
  5. Assemble: Using clean hands or a spatula, spread half of the coffee cake batter across the bottom of the pan. Top with an even layer of the cinnamon sugar filling. Again, using clean hands or a spatula, add the remaining coffee cake batter over the cinnamon sugar filling. It’s okay if it doesn’t cover every inch of the filling and there are gaps throughout. Finally, add the cinnamon crumble over the top.
  6. Bake: Bake coffee cake for 40-45 minutes or until an inserted toothpick comes out nearly clean. Remove from the oven and let cool inside the baking dish.
  7. Vanilla Glaze: In a small bowl, add powdered sugar, coconut milk, and vanilla extract. Whisk together until smooth.
  8. Glaze and Slice: Once the coffee cake has cooled, gently lift the parchment paper to remove it from the baking dish. Drizzle the vanilla glaze on top. Slice into 16 bars. Enjoy!
a pile of vegan cinnamon roll coffee cake slices

Tips for making the best cinnamon roll cake

Measure the flour correctly. Use a food scale to weigh the flour for the most accurate results. This recipe uses 3 cups of flour (408 grams) for the coffee cake and 3/4 cup of flour (102 grams) for the cinnamon crumble.

If you don’t have a food scale, gently spoon the flour into the measuring cup and scrape off excess with a flat surface (like the back of a knife). Do not scoop or pack the flour into the cup.

Don’t over-mix the batter. While preparing the coffee cake layer, mix the ingredients just until the flour is incorporated. Don’t over-mix the batter or it will be dense and rubbery (rather than soft and fluffy).

Assembly can be messy. Don’t be afraid to get your hands messy. While assembling the coffee cake batter, it’s easiest to use a rubber spatula or your hands.

Let the coffee cake cool. Be sure to let this cinnamon roll coffee cake cool completely before adding the vanilla glaze on top.

How to store vegan coffee cake

Store leftover cinnamon roll coffee cake inside a sealed container in the refrigerator. Enjoy within 3-5 days. You can eat this cake directly from the refrigerator, let it come to room temperature first, or microwave it for 15-20 seconds to warm.

If you would like to store it longterm, place in the freezer. Enjoy within 3 months. Let thaw before eating.

a close up pile of vegan cinnamon roll coffee cake with vanilla glaze

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a stack of two slices of vegan cinnamon roll coffee cake with vanilla glaze and cinnamon crumble

Cinnamon Roll Coffee Cake (Vegan & Gluten-Free)

  • Author: Kaylie Grace
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 16 slices 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Description

This cinnamon roll coffee cake recipe is vegan, gluten-free friendly, dairy-free, and eggless! The sweet cake is filled with a brown sugar swirl, cinnamon streusel crumble, and vanilla glaze drizzle. It’s so quick and easy to make compared to homemade cinnamon rolls. Enjoy this vegan baked good as a breakfast treat, for brunch, or dessert. It’s great for holidays, parties, and celebrations! #coffeecake #cinnamonrolls #veganbaking #vegancake #cinnamonroll #vegancoffeecake #eggless #veganbaker 


Ingredients

Units Scale

Coffee Cake

  • 3/4 cup canned coconut milk*
  • 1/2 cup vegan butter, melted**
  • 1/2 cup unsweetened applesauce, room temperature
  • 1 tbsp lemon juice
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour (or gluten-free baking flour)*** (408 g)
  • 1 cup granulated sugar
  • 1 tbsp cornstarch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Cinnamon Sugar Filling

  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tbsp ground cinnamon

Cinnamon Crumble

  • 3/4 cup all-purpose flour (or gluten-free baking flour)*** (102 g)
  • 1/3 cup + 1 tbsp brown sugar, packed
  • 1/4 cup vegan butter, melted**
  • 1/3 cup chopped pecans
  • 1 tbsp ground cinnamon
  • 1/8 tsp salt

Vanilla Glaze

  • 1/2 cup powdered sugar
  • 1 tbsp coconut milk
  • 1/2 tsp vanilla extract

Instructions

  1. Prep: Preheat the oven to 350 degrees F. Line an 8×8-inch square baking dish with parchment paper (or grease with vegan butter or coconut oil).
  2. Cinnamon Sugar Filling: In a small bowl, add brown sugar, granulated sugar, and cinnamon. Mix together.
  3. Cinnamon Crumble: In a small bowl, add flour, brown sugar, melted vegan butter, chopped pecans, cinnamon, and salt. Mix together until evenly combined. If needed, use clean hands to incorporate the ingredients.
  4. Coffee Cake: In a large bowl, combine canned coconut milk, melted vegan butter, applesauce, lemon juice, and vanilla extract. Whisk together. Add flour, granulated sugar, cornstarch, baking powder, baking soda, and salt. Fold the dry ingredients into the wet ingredients just until combined; do not overmix the batter.
  5. Assemble: Using clean hands or a spatula, spread half of the coffee cake batter across the bottom of the pan. Top with an even layer of the cinnamon sugar filling. Again, using clean hands or a spatula, add the remaining coffee cake batter over the cinnamon sugar filling. It’s okay if it doesn’t cover every inch of the filling and there are gaps throughout. Finally, add the cinnamon crumble over the top.
  6. Bake: Bake coffee cake for 40-45 minutes or until an inserted toothpick comes out nearly clean. Remove from the oven and let cool inside the baking dish.
  7. Vanilla Glaze: In a small bowl, add powdered sugar, coconut milk, and vanilla extract. Whisk together until smooth.
  8. Glaze and Slice: Once the coffee cake has cooled, gently lift the parchment paper to remove it from the baking dish. Drizzle the vanilla glaze on top. Slice into 16 bars. Enjoy!

Notes

  • *Coconut milk: Be sure to use canned coconut milk. Shake the can vigorously to mix the liquid and cream inside. If needed, you can whisk the liquid and cream together. Then, measure 3/4 cup.
  • **Vegan butter: Measure the vegan butter, then melt it. In order to melt the butter, microwave it for 20-40 seconds.
  • ***Flour: Be sure to measure the flour accurately. Do not scoop or pack flour into a measuring cup. Instead, gently spoon it into the cup and level off any excess with a flat object (like the back of a knife). For the most accurate results, I recommend weighing the flour on a food scale.
  • How to store: Store leftover cinnamon roll coffee cake inside a sealed container in the refrigerator. Enjoy within 3-5 days. If saving longterm, freeze for up to 3 months.

Nutrition

  • Serving Size: 1 slice
  • Calories: 345
  • Sugar: 31g
  • Fat: 12g
  • Carbohydrates: 55g
  • Fiber: 4g
  • Protein: 3g

Keywords: cinnamon roll coffee cake, vegan coffee cake

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