If you’re searching for a cozy, bakery-style treat that’s dairy-free, egg-free, and absolutely delicious, this Vegan Almond Coffee Cake is the perfect bake. With flavors reminiscent of a classic almond croissant, this cake is rich, nutty, soft, and packed with texture thanks to a creamy almond frangipane and a crunchy crumble topping.
Whether you’re hosting a brunch, need a special breakfast pastry, or want a satisfying dessert to enjoy with a cup of coffee or tea, this vegan coffee cake is sure to impress everyone—even non-vegans.
Why You’ll Love This Vegan Almond Coffee Cake
- Croissant-inspired flavor – Thanks to almond extract, almond flour, and sliced almonds, this cake has the warm, buttery flavor you’d expect from an almond pastry.
- Cream cheese swirl – A velvety vegan cream cheese layer runs through the center for extra richness and a beautiful marbled effect.
- Streusel topping – The almond crumb topping adds crunch and a touch of sweetness that contrasts beautifully with the moist, fluffy cake.
- Customizable – You can make this cake without the cream cheese swirl or use a gluten-free flour blend to suit your dietary needs.
- Perfect for any time of day – Enjoy it for breakfast, brunch, snack, or dessert!
Ingredients
For the Frangipane Filling:
- ½ cup vegan butter, melted
- ¾ cup granulated sugar
- 1½ cups almond flour
- ½ teaspoon sea salt
- ¼ cup + 2 tablespoons all-purpose flour
- 3 tablespoons almond milk
- 2 teaspoons vanilla extract or almond extract
For the Crumble Topping:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 5 tablespoons vegan butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
- ⅓ of the frangipane mixture (reserved from above)
- ½ cup sliced almonds
For the Cream Cheese Swirl:
- 8 ounces vegan cream cheese, softened
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Cake Batter:
- ⅔ cup vegan buttermilk (mix plant-based milk + vinegar or lemon juice)
- ½ cup vegan butter
- 1¼ cups granulated sugar
- ¾ cup dairy-free sour cream or vegan yogurt
- 1 tablespoon vanilla extract
- ¼ teaspoon sea salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 cups all-purpose flour
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides. - Make the Frangipane
In a bowl, mix melted vegan butter, sugar, almond flour, salt, all-purpose flour, almond milk, and extract. Stir until smooth. Set aside. - Prepare the Crumble Topping
In a separate bowl, mix the flour, sugar, vanilla, salt, and melted butter until crumbly. Fold in one-third of the frangipane and the sliced almonds. Set aside. - Make the Cream Cheese Layer
In a small bowl, beat vegan cream cheese with brown sugar, cornstarch, and vanilla until smooth and fluffy. - Mix the Cake Batter
In a large bowl, cream together the vegan butter and sugar. Add the sour cream (or yogurt) and vanilla. Mix until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Slowly incorporate the dry mixture into the wet, alternating with vegan buttermilk until just combined. - Assemble the Cake
- Pour half of the cake batter into the prepared pan and spread evenly.
- Spread the cream cheese layer on top.
- Add a layer of the frangipane.
- Top with the remaining cake batter and smooth it out.
- Sprinkle the almond crumble topping evenly over the cake.
- Bake
Place in the oven and bake for 75 to 77 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly crisp. - Cool and Serve
Allow the cake to cool in the pan for at least 1 hour before removing the springform ring. Optionally dust with powdered sugar before slicing.
Nutrition Information (Estimated per serving):
- Calories: 430 kcal
- Fat: 24g
- Carbohydrates: 48g
- Protein: 6g
Additional Notes & Tips
- Make it gluten-free: Substitute a 1:1 gluten-free flour blend that includes xanthan gum.
- Omit the cream cheese layer: If desired, you can leave this out entirely and slightly reduce the bake time to about 60 minutes.
- Storage: Store leftovers covered at room temperature for 1 day, or refrigerate for up to 4 days. Can be frozen (wrapped tightly) for up to 1 month.
- Serve with: Hot coffee, chai latte, or your favorite plant-based milk.