Vegan Gluten Free Coffee Cake Recipe

Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking pan or a 9-inch round springform pan and line the bottom with parchment paper for easy removal.

Measure ingredients accurately. Remove solid coconut oil from fridge early if using so it becomes spreadable for the streusel (should be soft but not melted).

Combine 1/2 cup gluten-free rolled oats, 1/2 cup gluten-free flour, 1/2 cup packed brown sugar, 1 tsp ground cinnamon, 1/4 cup chopped nuts (if using), and 1/8 tsp salt in a medium bowl.

Add 3 tablespoons solid coconut oil. Using a fork, pastry cutter, or your fingertips, work the oil into the dry mixture until it resembles coarse crumbs with some pea-sized clumps. Taste and adjust sweetness or cinnamon if desired. Refrigerate the streusel while you mix the batter so it firms slightly.

In a large bowl whisk together 2 cups gluten-free all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon packed brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, and 1 tsp ground cinnamon until evenly distributed.

In a separate medium bowl whisk 1 cup unsweetened plant milk with 1 teaspoon apple cider vinegar and let sit 1 minute to slightly curdle (this creates a vegan buttermilk).

Add 1/2 cup unsweetened applesauce, 1/3 cup neutral oil, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract to the milk mixture. Whisk until combined and smooth.

Pour the wet ingredients into the bowl with dry ingredients. Using a rubber spatula, stir until just combined. Scrape the sides and bottom; do not overmix — a few small lumps are fine. The batter should be thick but spoonable; if excessively stiff, add 1–2 tablespoons plant milk.

Transfer the batter to the prepared pan and smooth the top with a spatula into an even layer.

Evenly sprinkle the chilled streusel over the batter, pressing lightly in a few spots so it will adhere during baking.

Bake in the preheated oven for 28–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (avoid a completely dry toothpick to keep cake moist). Rotate the pan halfway through baking if your oven runs hot or unevenly.

If the streusel is browning too quickly, tent the pan loosely with aluminum foil for the last 8–10 minutes of baking.

Remove the cake from the oven and place on a cooling rack. Cool in the pan for 15–20 minutes, then lift the parchment to remove and transfer to the rack to cool to warm or room temperature before glazing. Cooling fully makes slicing cleaner.

To make the glaze (optional), whisk together 1/2 cup powdered sugar, 1 teaspoon unsweetened plant milk, and 1/4 teaspoon vanilla extract until smooth. Add an extra drop of milk if too thick or a little more powdered sugar if too thin.

When the cake is warm or cooled, drizzle the glaze over the top using a spoon or a piping bag. Let the glaze set about 10–15 minutes.

Slice into 9 squares (for 8-inch pan) or 8–10 slices (for 9-inch round). Serve slightly warm or at room temperature. Store leftovers tightly covered at room temperature for 1–2 days or refrigerate up to 5 days; warm before serving if chilled.