Coffee Cake Recipe

Your brunch menu isn’t complete without this vegan Coffee Cake Recipe! It’s tender and moist, with a brown sugar cinnamon swirl throughout and a buttery, crumbly topping that’s impossible to resist.

This coffee cake recipe is such a treat. A cake that’s made for eating with breakfast? Sign me up! While it won’t be replacing my usual High-Protein Overnight Oats for weekday mornings, coffee cakes are always a welcome addition to a brunch spread and a fun once-in-a-while breakfast on the weekend. My vegan take on the classic is every bit as moist and delicious as the original, and it’s so easy to make too. Just try not to pick all those cinnamon-y crumbly bits off the top while it cools!

Why You’re Going to Flip for This Classic Coffee Cake Recipe

Although it’s vegan, everything else about this coffee cake recipe is traditional. Don’t mess with a classic, right?! Here’s why you’re going to love it.

• Bakery-worthy results . I should know—I used to run my own bakery business! Tender cake, a cinnamon swirl, and a crisp, buttery crumb topping come together for the perfect bite.
• Easy to make . You don’t even need an electric mixer! This cake is fantastic for even beginning bakers.
• Perfect for any occasion, any time of day . Coffee cake is most often served for breakfast or brunch, but I love it as a snack and dessert too. And while it’s great for holiday brunches, it’s easy enough to make anytime!

What You’ll Need

If you bake often, you probably have a lot of the ingredients for this coffee cake recipe in your pantry right now! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Cake Batter:

• Ground flaxseed – The vegan egg substitute in this recipe.
• Plant milk – Make sure it’s unflavoured and unsweetened.
• Vegan Greek yogurt – For a tender crumb, richness, and a bit of tangy flavour.
• Vegan butter – You can use my Homemade Vegan Butter or store-bought.
• Light brown sugar
• Vanilla extract
• All-purpose flour – Swap in a 1:1 gluten-free flour blend to make this coffee cake recipe gluten-free.
• Baking powder
• Salt

Cinnamon Sugar Swirl:

• Light brown sugar
• Ground cinnamon – Make sure your cinnamon is fragrant when you open the jar. That means it’s fresh!

Crumb Topping:

• All-purpose flour
• Light brown sugar
• Granulated sugar – Also known as white sugar.
• Ground cinnamon
• Vegan butter – Cold, cubed butter helps make the topping crumbly.

How to Make Vegan Coffee Cake

Here’s a step-by-step guide to making this recipe.

Mix the flax and vegan milk.

• Prepare. Preheat your oven to 350°F and line your baking pan with parchment paper.
• Make the flax egg. Stir the flaxseed and ½ cup plant milk together and let it thicken for 5 minutes.
• Prepare the cinnamon swirl. Mix the brown sugar and cinnamon in a small bowl.
• Make the crumb topping. Combine the flour, sugars, and cinnamon, then cut in the cold vegan butter until crumbly.

Mix the wet ingredients.

• Mix the batter. Whisk the melted butter, brown sugar, flax mixture, vegan yogurt, and vanilla until smooth. Add the flour, baking powder, and salt, then stir in the remaining milk.

Add cake batter and swirl…

• Assemble the cake. Spread half of the batter in the pan. Sprinkle the cinnamon sugar evenly on top. Add the rest of the batter and top with the crumb mixture.
• Bake. Bake 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
• Cool and serve. Let the coffee cake cool for 20 minutes before slicing and serving.

Tips and Variations

• Don’t overmix . Both the cake batter and the crumb topping will suffer texture-wise if you mix too much. The batter should be mixed just until combined and the crumbs should be, well, crumbly !
• Add nuts . Mix chopped pecans or walnuts into the crumb topping for some crunch.
• Try other spices . Cinnamon is the classic choice for coffee cake, but Pumpkin Pie Spice and other warm spices can be nice too!

Serving Suggestions

I love enjoying a slice of this coffee cake recipe with a Dirty Chai Latte or Pumpkin Spice Latte for a simple weekend breakfast. If I’m making it for a brunch get-together, I’ll serve it alongside savoury options like Vegan Breakfast Pizza or my Overnight Breakfast Strata Recipe .

Storage and Reheating

• Room temperature: Keep this coffee cake covered in the baking dish at room temperature for up to 3 days, or transfer leftovers to an airtight container.
• Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months in a zip-top freezer bag or airtight container. Thaw at room temperature or in the microwave before serving.

More Breakfast Treats & Sweets

• Carrot Cake Muffins
• Classic Vegan Donuts
• Vegan Scones Recipe
• Pumpkin Banana Muffins

Ingredients

For the Cake Batter:

• 2 tablespoons ground flaxseed , 7 g
• 1 cup unsweetened plant milk , divided – 240 mL
• ½ cup vegan Greek yogurt , 120 g
• ½ cup vegan butter , melted – 120 g
• 1 ¼ cups packed light brown sugar , 250 g
• 2 teaspoons vanilla extract , 10 mL
• 3 cups all-purpose flour , 360 g
• 2 teaspoons baking powder , 8 g
• ¼ teaspoon salt , 1.5 g

For the Cinnamon Sugar Swirl:

• ½ cup packed light brown sugar , 100 g
• 2 teaspoons ground cinnamon , 6 g

For the Crumb Topping:

• 1 cup all-purpose flour , 120 g
• ½ cup packed light brown sugar , 100 g
• ¼ cup granulated sugar , 50 g
• 1 teaspoon ground cinnamon , 3 g
• ½ cup cold vegan butter , cubed – 112 g

Instructions

• Heat oven to 350°F (175°C). Grease and line a 9×13-inch (23×33 cm) baking pan with parchment paper.
• In a small bowl, stir together ground flaxseed and ½ cup of the plant milk. Let sit for 5 minutes to thicken.
• Prepare the cinnamon swirl : In a separate small bowl, mix brown sugar and cinnamon. Set aside.
• Make the crumb topping : In a medium bowl, combine flour, both sugars, and cinnamon. Cut in the cold vegan butter with a fork or pastry cutter until the mixture is crumbly. Set aside.
• Make the cake batter : In a large bowl, whisk together melted vegan butter, brown sugar, thickened flax mixture, vegan Greek yogurt, and vanilla extract until smooth. Add flour, baking powder, and salt. Stir gently until just combined. Pour in the remaining ½ cup of plant milk and mix until the batter is smooth and thick. Do not overmix.
• Assemble the cake : Spread half of the batter evenly in the prepared pan. Sprinkle all of the cinnamon sugar mixture over the first layer. Gently spread the remaining batter on top. Evenly sprinkle the crumb topping over the surface.
• Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature with coffee or tea.

Notes

• Room temperature: Keep covered in the baking dish at room temperature for up to 3 days, or transfer leftovers to an airtight container.
• Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months in a zip-top freezer bag or airtight container. Thaw at room temperature or in the microwave before serving.

Vegan Coffee Cake

Ingredients

For the Cake Batter:

• 2 tablespoons ground flaxseed 7 g
• 1 cup unsweetened plant milk divided – 240 mL
• ½ cup vegan Greek yogurt 120 g
• ½ cup vegan butter melted – 120 g
• 1 ¼ cups packed light brown sugar 250 g
• 2 teaspoons vanilla extract 10 mL
• 3 cups all-purpose flour 360 g
• 2 teaspoons baking powder 8 g
• ¼ teaspoon salt 1.5 g

For the Cinnamon Sugar Swirl:

• ½ cup packed light brown sugar 100 g
• 2 teaspoons ground cinnamon 6 g

For the Crumb Topping:

• 1 cup all-purpose flour 120 g
• ½ cup packed light brown sugar 100 g
• ¼ cup granulated sugar 50 g
• 1 teaspoon ground cinnamon 3 g
• ½ cup cold vegan butter cubed – 112 g

Instructions

• Heat oven to 350°F (175°C). Grease and line a 9×13-inch (23×33 cm) baking pan with parchment paper.
• In a small bowl, stir together ground flaxseed and ½ cup of the plant milk. Let sit for 5 minutes to thicken.
• Prepare the cinnamon swirl : In a separate small bowl, mix brown sugar and cinnamon. Set aside.
• Make the crumb topping : In a medium bowl, combine flour, both sugars, and cinnamon. Cut in the cold vegan butter with a fork or pastry cutter until the mixture is crumbly. Set aside.
• Make the cake batter : In a large bowl, whisk together melted vegan butter, brown sugar, thickened flax mixture, vegan Greek yogurt, and vanilla extract until smooth. Add flour, baking powder, and salt. Stir gently until just combined. Pour in the remaining ½ cup of plant milk and mix until the batter is smooth and thick. Do not overmix.
• Assemble the cake : Spread half of the batter evenly in the prepared pan. Sprinkle all of the cinnamon sugar mixture over the first layer. Gently spread the remaining batter on top. Evenly sprinkle the crumb topping over the surface.
• Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature with coffee or tea.

Notes

• Room temperature: Keep covered in the baking dish at room temperature for up to 3 days, or transfer leftovers to an airtight container.
• Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months in a zip-top freezer bag or airtight container. Thaw at room temperature or in the microwave before serving.

Nutrition

Vegan Coffee Cake https://jessicainthekitchen.com/coffee-cake-recipe/ December 15, 2025

This vegan Pierogi Casserole is comfort food with a Polish spin! A cheesy potato filling is layered with lasagna noodles for pierogi vibes without the work of making dumplings by hand.

I was going to try to make a vegan pierogi recipe for you, but I have a confession: I felt daunted by the thought of making all those dumplings. As a busy mom, it just wasn’t gonna happen. So I bring you this vegan pierogi casserole instead and I think you’re going to be just as thrilled with it as I am! There’s no rolling out dough, cutting out or filling dumplings. Instead, the cheesy potato filling is layered with lasagna noodles, so you get the same flavour and cozy vibes in a much easier package. It’s kind of like Vegan Mashed Potatoes meets Baked Vegan Mac and Cheese in the form of a lasagna!

Why This Easy Casserole Is the Best Way to Get Your Pierogi Fix

Friends, I am so excited for you to try this pierogi casserole. This is the time of year when we all crave hearty comfort foods, and this dish delivers!

• Comfort food made easy – You get all the flavour of homemade pierogis with a fraction of the effort!
• Vegan pierogi goodness – Most store-bought pierogis are not vegan, which means they’re off-limits if you’re on a plant-based diet. But a few simple swaps make this casserole vegan.
• Family-friendly – Set this on the table and there will be no complaints! Whether it’s for a weeknight dinner or a potluck, I promise this recipe will be a HUGE hit.

What You’ll Need

Here are the ingredients you’ll need to make this pierogi casserole. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Onions – Yellow onions are the best for caramelising. (Learn more: How to Caramelise Onions .)
• Vegan butter – You can use Homemade Vegan Butter or store-bought.
• Russet or Yukon gold potatoes – Peel and cut these into chunks.
• Plant-based milk – Such as almond, oat, or soy. Make sure it’s unsweetened and unflavoured!
• Salt and ground black pepper
• Lasagna noodles – These stand in for pierogi dough, creating easy layers without the work!
• Vegan cheddar cheese
• Breadcrumbs – For a golden, crispy topping. You can use regular breadcrumbs or panko.
• Green onions

How to Make Pierogi Casserole

Let’s go! Here’s a step-by-step view of the process of making this recipe.

Caramelise the onions.

• Caramelise the onions. Heat the butter in a skillet and cook the onions slowly over medium heat until golden brown and sweet, about 20 minutes.
• Prep the potatoes. Cook the peeled potatoes in salted water until tender. Drain, let them sit in the pot to dry, then mash with vegan butter until smooth.

Add the vegan milk.

• Finish the filling. Gradually stir in the plant-based milk until creamy, then stir in caramelised onions, salt, and pepper.
• Cook the noodles. Boil the lasagna noodles in salted water until al dente, drain, and set aside.

Layer the noodles…

• Assemble the casserole. Preheat the oven to 375°F and grease a baking dish. Layer the noodles, mashed potatoes, and vegan cheddar, repeating until all are used. Finish with the potatoes and cheese on top.

Bake.

• Bake. Cover with foil and bake for 20 minutes. Remove the foil and bake 10 more minutes, or until the cheese is melted and bubbly.
• Finish and serve. Toast the breadcrumbs in melted vegan butter and sprinkle over top of the casserole. Garnish the pierogi casserole with green onions and serve.

Tips and Variations

These tips and pointers will help you make sure your pierogi casserole turns out perfect!

• Use a BIG pot of water . This keeps the lasagna noodles from sticking to each other and tearing. They need room to move around!
• Get a head start. You can assemble this pierogi casserole up to one day in advance. Cover it with foil and refrigerate until you’re ready to bake. Let it sit on the counter at room temperature while you preheat the oven, then add 5 to 10 minutes more to the baking time.
• Try another pierogi flavour . You can make this pierogi casserole with any pierogi flavour you like! You’ll need to play around with the proportions and ingredients, but any pierogi filling can be layered in a casserole instead of stuffing it into dumplings.
• Add some extras . Layer in Garlic Mushrooms , fold Vegan Bacon Crumbles into the mashed potatoes, or add a dollop of Vegan Sour Cream to each serving.

Serving Suggestions

All you need is a simple veggie side dish or salad to make this pierogi casserole a complete meal. Try my Air Fryer Green Beans or Balsamic Roasted Vegetables for easy side options, or serve with a dish like my Beet “Feta” Salad for something a little fancier.

Storage and Reheating

• Refrigerator: Cover the pierogi casserole with foil or plastic wrap, or transfer leftovers to an airtight container, and refrigerate for up to 4 days.
• Freezer: Wrap individual portions or cover the baking dish tightly with plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• To reheat: Warm in a covered baking dish in a 350°F oven until heated through, or microwave individual portions until warm.

More Vegan Casserole Recipes

• Corn Casserole
• Vegan Enchilada Casserole
• Mashed Potato Casserole
• Stuffed Pepper Casserole

Ingredients

• 2 medium onions , thinly sliced
• 8 tablespoons vegan butter , 112 g
• 3 pounds russet or Yukon gold potatoes , peeled and cut into chunks – 1.4 kg
• ¾ cup unsweetened plant-based milk , such as almond, oat, or soy – 180 mL
• 1 teaspoon salt , 6 g
• ¼ teaspoon ground black pepper , 1 g
• 16 ounces lasagna noodles , cooked according to package directions – 450 g
• 2 cups shredded vegan cheddar cheese , 200 g
• 2 tablespoons vegan butter , melted (for greasing and topping) – 30 g
• 2 tablespoons breadcrumbs , for topping – 15 g
• 2-3 green onions , chopped, for serving

Instructions

• In a skillet, heat vegan butter over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until deep golden brown and sweet (about 20 minutes).
• Place the peeled and chopped potatoes in a large pot and cover them with cold water by about 1 inch (2.5 cm). Add 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
• Drain the potatoes well and return them to the warm pot. Let them sit uncovered for 1–2 minutes to allow excess moisture to evaporate.
• Add vegan butter and mash until smooth.
• Gradually pour in the plant-based milk while mashing until creamy and fluffy. Adjust milk for desired consistency.
• Stir in black pepper, more salt to taste, and the caramelized onions. Cover and keep warm.
• Cook the lasagna noodles in salted boiling water according to package directions. Drain and set aside.

Assemble the casserole:

• Preheat oven to 375°F (190°C).
• Lightly grease a 9×13 inch (23×33 cm) baking dish with melted vegan butter.
• Spread a layer of lasagna noodles across the bottom.
• Add a layer of mashed potatoes, then sprinkle with vegan cheddar.
• Repeat the layers, finishing with mashed potatoes topped with the remaining cheese.
• Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
• Garnish with chopped green onions. Toast breadcrumbs in vegan butter and sprinkle over the top for crunch.

Notes

• Refrigerator: Cover the pierogi casserole with foil or plastic wrap, or transfer leftovers to an airtight container, and refrigerate for up to 4 days.
• Freezer: Wrap individual portions or cover the baking dish tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• To reheat: Warm in a covered baking dish in a 350°F oven until heated through, or microwave individual portions until warm.