Emerald Isle Vegan Cinnamon Coffee Cake
Prep time
Cook time
Total time
My mother, Jenness, loved her her sweets. She especially loved cinnamon. Coffee cakes, cinnamon rolls, cinnamon toast, cinnamon jumbles and cinnamon donuts were all treats she loved to bake. As many of you already know I love cinnamon just as much. Since my mom passed away nearly 12 years ago I find much joy in baking some of her favorite recipes. I had completely forgotten about her Emerald Isle coffee cake until I realized that the Starbucks Reduced Fat Cinnamon Swirl Coffee Cake I have been ordering every other day with green tea was a similar version to hers. A piece of paper with the recipe typed on it literally fell out of an old cookbook of hers. As soon as I saw it memories came flooding back of my mom’s love of coffee cakes. I had to make it right away. But of course, hers wasn’t allergen free so a little work had to be done to the original version. After numerous tests and substitutions I had perfected the new and updated Emerald Isle Coffee Cake, now made without dairy, eggs or nuts.
Recipe type: Dessert
Cuisine: American
Serves: 1 cake
  • ⅓ cup brown sugar
  • ¼ cup + 1 cup sugar, divided
  • 1 teaspoon cinnamon
  • ½ cup dairy-free buttery spread or sticks
  • 1 cup dairy-free sour cream (see Editor's Note above recipe for options)
  • 2 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Powdered confectioners’ sugar, for garnish (optional)
  1. Preheat oven to 350°F degrees and spray a Bundt pan with dairy free baking spray.
  2. In a small bowl, combine the brown sugar, ¼ cup sugar, and cinnamon. Set aside to use as the cinnamon filling.
  3. In the bowl of a mixer fitted with the paddle attachment combine the dairy-free butter and remaining 1 cup sugar until light and fluffy. Add the dairy-free sour cream, water, and vanilla. Beat well.
  4. In a medium bowl combine the flour, baking powder, baking soda, and salt with a wire whisk. Add to buttery mixture and beat well.
  5. Pour half of the batter into your prepared pan and sprinkle with half of the cinnamon filling. Add the remaining batter and top with the rest of the cinnamon filling.
  6. Bake for 40 to 45 minutes or until a cake tester comes out clean.
  7. Cool completely, turn onto a serving plate and dust with confectioners’ sugar, if desired.
This recipe is reprinted with permissions from The Food Allergy Mama's Baking Book: Great Dairy-, Egg-, and Nut-Free Treats for the Whole Family by Kelly Rudnicki.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-cinnamon-coffee-cake