Coffee Cake Recipe
Prep time
Bake time
Total time
I am using a 9" x 9" cake pan for this recipe and it serves 12 people
For muffins it will most likely yield 24- bake for about 30 minutes
I recommend to make the pecan filling & the streusel topping first so it is ready once the cake batter is mixed
Serves: serves 12 people
  • For the Streusel topping:
  • Light Brown Sugar Packed ⅓ cup (70g)
  • Vegan Granulated Sugar ½ cup (100g)
  • Salt ½ teaspoon (3g)
  • Ground Cinnamon ½ teaspoon
  • Vegan Butter Cold 12 Tablespoons (170g)
  • Cake Flour 1½ cups + 2 Tablespoons (195g)
  • For the Pecan Filling:
  • Pecan lightly toasted ½ cup (100g)
  • Light Brown Sugar ¼ cup (50g)
  • Cinnamon 1 teaspoon
  • For the Coffee Cake Batter:
  • Soy Milk 1½ cups (355ml)
  • White Vinegar 1½ Tablespoons (21ml)
  • Vegan Butter ½ cup (113g)
  • Coconut Oil *Or any vegetable oil of your choice ½ cup (117ml)
  • Granulated Sugar 1¾ cup (350g)
  • Salt ½ teaspoon
  • Vanilla Extract 2 teaspoons (10ml)
  • All Purpose Flour 3 cups (375g)
  • Baking Soda 2 teaspoons *in the video I accidentally said "baking soda AND baking powder" that was an error- this recipe only calls for baking soda
  1. Grease and parchment line a 9" x 9" cake pan and preheat the oven to 350°F
  2. First prepare the struesel topping by creaming the cold butter with both sugars - about 2 minutes.
  3. Add the cinnamon, salt and flour and mix just until combined
  4. Sprinkle the topping out onto a parchment lined sheet pan an d freeze until needed
  5. Next prepare the pecan filling by combining all the ingredients in a food processor and process fine. Reserve.
  6. Prepare the cake batter by combining the coconut oil (*or vegetable oil of your choice) with the vegan butter together in a small sauce pot and gently melt over a medium heat.
  7. Combine the soy milk with the vinegar and let stand for 5 minutes to thicken.
  8. Add the vanilla extract to that and then add the melted vegan butter & coconut oil combination to the thickened milk mixture
  9. Sift all the dry ingredients together in a large mixing bowl, including the sugar.
  10. Pour the wet ingredients in and whisk to a smooth batter
  11. Pour the batter into your prepared pan and then sprinkle the pecan filling over top
  12. Next break up any large chunks of the struesel topping and sprinkle it over the pecan filling and cake batter.
  13. bake immediately in a preheated 350°F oven for 30 minutes, then turn the oven down to 300°F and bake for another 20-25 minutes or when a toothpick inserted into the center comes out clean.
  14. Cool in the pan then serve warm!
  15. A dusting of powdered sugar is optional!
  16. Dunk in your coffee for the true experience of a COFFEE CAKE!
Coffeecake will stay fresh in an airtight container at room temperature for up to 2 days.

For longer storage refrigerate for up to 1 week wrapped tight for freshness or freeze for up to 1 month
Recipe by Gretchen's Vegan Bakery at