Vegan Almond Coffee Cake (With Cream Cheese Swirl + Almond Frangipane)

If you love the flavor of an almond croissant but want something easier to bake at home, this vegan almond coffee cake is the perfect answer. It’s soft and “buttery,” layered with a sweet almond frangipane, a silky dairy-free cream cheese swirl, and finished with a crunchy almond vanilla crumble.

This cake is ideal for brunch, holidays, or anytime you want a bakery-style vegan treat—no eggs, no dairy, and still incredibly rich.

What You’ll Need (Ingredients)

1) Frangipane Filling

• 1/2 cup (112 g) unsalted vegan butter, melted
• 3/4 cup (150 g) granulated sugar
• 1 1/2 cups (150 g) almond flour
• 1/2 tsp sea salt
• 1/4 cup + 2 tbsp all-purpose flour
• 3 tbsp almond milk
• 2 tsp vanilla extract OR 2 tsp almond extract

2) Almond Crumble (Streusel Topping)

• 1 cup (125 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 5 tbsp (70 g) unsalted vegan butter, melted and cooled to room temperature
• 1 tsp vanilla extract
• 1/8 tsp sea salt
• 1/3 of the frangipane (from above)
• 1/2 cup sliced almonds

3) Cream Cheese Filling

• 8 oz vegan cream cheese, room temperature
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract

4) Cake Batter

• 2/3 cup (180 g) vegan buttermilk, room temperature
• 1/2 cup (113 g) vegan unsalted butter
• 1 1/4 cup (250 g) granulated sugar
• 3/4 cup (170 g) dairy-free sour cream or dairy-free yogurt, room temperature
• 1 tbsp vanilla extract (or vanilla paste)
• 1/4 tsp sea salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3 cups (375 g) all-purpose flour

Equipment

• 9-inch springform pan
• Parchment paper
• Mixing bowls
• Whisk + fork
• Hand mixer (for cream cheese filling)
• Offset spatula (helpful for layering)

Step-by-Step Instructions

Step 1: Prep

1. Preheat your oven to 350°F (175°C).
2. Line a 9-inch springform pan with parchment paper.
3. Grease the sides/rim of the pan.

Step 2: Make the Frangipane (Almond Filling)

1. In a small bowl, mix all frangipane ingredients with a fork.
2. You’re aiming for a thick paste-like texture.
3. Set aside.

Step 3: Make the Almond Crumble

1. In a medium bowl, combine the crumble ingredients except the sliced almonds.
2. Mix with a fork until it looks like sand-like crumbs.
3. Add 1/3 of the frangipane into the crumble.
4. Rub it in with clean hands until evenly distributed.
5. Set aside (add sliced almonds later during assembly).

Step 4: Make the Cream Cheese Filling

1. In another bowl, add vegan cream cheese, brown sugar, cornstarch, and vanilla.
2. Use a hand mixer and beat 1–2 minutes until fluffy and smooth.
3. Set aside.

Step 5: Make the Cake Batter

1. Make sure your vegan buttermilk is ready.
2. In a large bowl, whisk together:
   • vegan butter
   • sugar
   • dairy-free yogurt/sour cream
   • vanilla
3. Add baking powder, baking soda, salt, and flour.
4. While whisking, pour in the vegan buttermilk.
5. Whisk just until combined (don’t overmix).

Step 6: Assemble the Coffee Cake Layers

Layer everything in this order:

1. Spread half of the cake batter into the pan.
2. Add the cream cheese filling on top and spread to the edges.
3. Spread the frangipane layer over the cream cheese.
4. Add the remaining cake batter and spread to the edges.
5. Sprinkle the crumble topping evenly.
6. Finish with the sliced almonds.

Step 7: Bake

1. Bake for 75–77 minutes.
2. It’s done when a toothpick comes out clean and the top looks lightly golden.

Step 8: Cool

Let the cake cool in the pan for 1 hour before removing the springform ring.

Step 9: Serve

• Remove the springform sides carefully.
• Dust with powdered sugar (optional).
• Slice and enjoy!

Notes + Easy Swaps

Gluten-Free Option

Use a 1:1 gluten-free flour blend that contains xanthan gum (the original recipe recommends this approach).

Want to Skip the Cream Cheese Layer?

You can omit it entirely (you’ll get a more classic coffee cake feel)