This incredibly delicious dairy-free coffee cake is layered with a wonderful streusel. In the middle, those brown sugar crumbles melt in to create a rich, moist layer of goodness. On top, they get a little crispy and crunchy for a perfectly sweet finish.
The Ultimate Dairy-Free Coffee Cake for Streusel Lovers
There’s so much streusel on this dairy-free coffee cake that it it looks like a lava field once baked! But don’t let the rustic looks deter you. It’s an irresistible dessert that everyone will clamor for. For a coffeehouse look, just drizzle the optional icing over top.
Can I Double this Coffee Cake Recipe?
Yes. Double all of the ingredients, but use two 8×8-inch or 9-inch round pans OR use one 9×13-inch baking pan. With the larger pan, you might need to bake the cake for a little longer, but I would still check in starting at 30 minutes.
Does it Matter if I use a Metal Pan or Glass Dish for Baking?
It does. The cake will cook faster in a metal baking pan. In a dark metal baking pan, it cooked in about 28 to 30 minutes in a humid environment. In a glass baking dish, it took the full 35 minutes in a humid environment. If baking in a dryer climate, it might bake a couple minutes faster.
Does this Coffee Cake Recipe work at High Altitude?
I haven’t tested it at high altitude, but I do have a lot of experience with high altitude baking. I would typically reduce the baking powder in this recipe to 1 teaspoon if baking at over 4000 feet. If baking at 2000 to 4000 feet, I might reduce the baking powder to 1 1/4 teaspoons. That said, the crumb topping is heavy, slowing how fast this cake rises. So it might work as is at higher altitudes. Please let me know if you have success!
Can I Use Less Cinnamon?
I adapted this recipe from one on Food.com, which called for 2 1/2 teaspoons. A friend helped me with the recipe tests for this dairy-free coffee cake, and we cautiously added the cinnamon, 1/2 teaspoon at a time. We found 2 teaspoons to be just right. It melds well once baked. But if you’re nervous, you can reduce the cinnamon to 1 1/2 teaspoons. Also, don’t hesitate to add a pinch of nutmeg or allspice, if you’re in the mood for a little extra spice!
Which Oil do You Recommend?
Your favorite baking oil should work just fine. But if you use coconut oil, make sure your milk beverage and egg are at room temperature when combining the ingredients. If anything is cold, the coconut oil will bead up (chunks of solid coconut oil will form). I typically use extra-light olive oil or another medium to high-heat baking oil.
Can I Use Butter Alternative in Place of the Oil?
Yes, that should work fine.
Why Isn’t there any Coffee in this Recipe?
In North America, a coffee cake is a sweet cake that is intended to be eaten with coffee or tea. It isn’t a coffee-flavored cake. I know, the name can be deceiving!
What’s the Texture of this Dairy-Free Coffee Cake?
It’s moist and has a bigger, richer crumb, a bit like a pound cake or an Entemann’s cake. This isn’t meant to be a light, fluffy type cake. Rather it has a nice density that goes very well with dairy-free milk, tea, or coffee.
Special Diet Notes: Coffee Cake
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
For egg-free and vegan coffee cake, see my Egg Substitute Guide.
For gluten-free coffee cake, I would try your favorite gluten-free flour blend, but if possible, use the egg rather than an egg substitute. I haven’t tested this recipe without gluten, but my friend swears by King Arthur Gluten Free Measure for Measure Flour for most baking needs.
- ¾ cup packed brown sugar
- ¼ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 3 tablespoons dairy-free buttery sticks or spread
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsweetened dairy-free milk beverage
- ½ cup sugar
- ¼ cup oil
- 1 egg
- ½ teaspoon vanilla extract
- Preheat your oven to 350°F and line an 8-inch square or 9-inch round cake pan.
- In a small bowl, whisk together the brown sugar, flour, and cinnamon. Add the butter alternative and whisk or blend with a fork until relatively even coarse crumbs form.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a mixing bowl, beat the milk beverage, sugar, oil, egg, and vanilla until emulsified. Add the flour mixture and stir until just combined; do not overmix.
- Pour half the batter into your prepared pan. Sprinkle half the streusel on batter. Evenly top with the remaining batter and evenly sprinkle the remaining streusel on top. The batter might look a little sparse, but don't stress about it.
- Bake the cake for 28 to 35 minutes, or until a toothpick inserted the center of the cake comes out clean.
More Dairy-Free Treats with Cinnamon Spice
Double the Cinnamon Rolls
Classic Dairy-Free Snickerdoodle Cookies
Frosted Zucchini Bars with Cinnamon Icing
4 Comments
So good I can’t stop eating it! Warm out of oven, perfect textures, soft cake and sweet, crunchy sugar. Perfect flavor. Great with hot espresso on a crisp, cool late summer morning. Note: I used a 9″ pan and did not spread the batter to the sides. It expanded to the sides when baking, then pulled away when done.
I’m so glad you enjoyed it Veronica and thank you for your notes!
This was really good! I made mine dairy free and gluten free (1 cup King Arthur gluten free, 1/2 cup almond flour) and added a cup of chopped apples to the batter. The whole family enjoyed! Thanks for the recipe!!
That’s wonderful! Thank you for sharing a gluten-free version that worked for you Miranda.