Nothing says cozy comfort quite like a slice of apple coffee cake fresh from the oven. This vegan apple coffee cake combines the soft, fluffy texture of classic coffee cake with the warmth of cinnamon-scented apples and a buttery, crumbly topping — all without eggs or dairy. It’s the perfect autumn bake but so good you’ll want it all year round.
Made with simple pantry staples and fresh apples, this cake brings together three irresistible layers: a moist vanilla cake base, a spiced apple filling, and a golden cinnamon crumble on top. Whether served with a cup of coffee in the morning or as an after-dinner dessert, it’s a wholesome treat that feels indulgent yet nourishing.
Why You’ll Love This Vegan Apple Coffee Cake
- 100% plant-based — no eggs, butter, or dairy
- Features juicy apples and warm spices for seasonal flavor
- Has a soft, moist crumb with a crisp crumble topping
- Easy to make with everyday ingredients
- Perfect for breakfast, brunch, dessert, or snack time
Ingredients
For the Cake Batter:
- 2 cups (250g) all-purpose flour
- ¾ cup (150g) granulated sugar or coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup (240ml) non-dairy milk (such as almond, oat, or soy)
- ½ cup (125g) unsweetened applesauce
- ⅓ cup (80ml) light oil (such as canola or sunflower)
- 1½ teaspoons vanilla extract
For the Apple Filling:
- 2 medium apples, peeled and chopped (any sweet variety like Fuji, Gala, or Honeycrisp)
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
For the Crumble Topping:
- ¾ cup (90g) all-purpose flour
- ¼ cup (50g) brown sugar
- ¼ cup (50g) granulated sugar
- ½ teaspoon cinnamon
- ⅓ cup (75g) vegan butter or margarine, cold and cubed
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Lightly grease or line an 8×8-inch (20×20 cm) square baking pan with parchment paper.
Step 2: Make the Apple Filling
- In a small bowl, toss the chopped apples with brown sugar and cinnamon. Set aside to allow the apples to release some juices and soak up the spice.
Step 3: Make the Crumble Topping
- In a mixing bowl, combine the flour, both sugars, and cinnamon.
- Add cold vegan butter cubes and use your fingers or a pastry cutter to rub the butter into the dry ingredients until crumbly. Place the crumble in the fridge while you prepare the batter.
Step 4: Mix the Cake Batter
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix the non-dairy milk, applesauce, oil, and vanilla.
- Pour the wet ingredients into the dry and stir until just combined. The batter will be thick — do not overmix.
Step 5: Assemble the Cake
- Spread half of the batter into the prepared baking pan.
- Scatter the cinnamon apple mixture evenly over the batter.
- Spoon the remaining batter on top and gently spread it to cover the apples.
- Sprinkle the crumble topping evenly over the batter.
Step 6: Bake
- Bake for 45–55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for at least 20 minutes before slicing.
Serving Suggestions
- Serve warm or at room temperature.
- For dessert, pair it with vegan vanilla ice cream or a drizzle of plant-based caramel sauce.
- For breakfast or brunch, enjoy it alongside a hot coffee or chai latte.
Storage Tips
- Store at room temperature for 1–2 days in an airtight container.
- Refrigerate for up to 4 days, but note the crumble will soften slightly.
- Freeze individual slices for up to 2 months; thaw at room temperature or reheat gently.
Final Thoughts
This vegan apple coffee cake offers everything you love in a cozy fall bake — fluffy texture, warm spice, juicy apples, and a crispy, golden topping. It’s a crowd-pleasing, dairy-free twist on a nostalgic classic that’s surprisingly easy to make. Whether you’re baking for a holiday breakfast, a brunch with friends, or just a sweet weekend treat, this recipe is sure to become a new favorite.