Vegan Maple Brown Sugar Coffee Cake : Moist, Sweet, and Completely Irresistible

Posted on November 16, 2025 ·

By Lyndy

vegan maple brown sugar coffee cake on a cutting board with a fork in it

If the scent of maple syrup and brown sugar wafting from the oven sounds like your dream morning, this Vegan Maple Brown Sugar Coffee Cake is the recipe for you. Warm, comforting, and filled with a sticky-sweet swirl of maple sugar and cinnamon, this cake is perfect for brunch, cozy breakfasts, or as a delightful pairing with your afternoon coffee.

Whether you’re looking for a delicious dairy-free cake, a brunch centerpiece, or simply exploring more vegan baking recipes, this one delivers on both flavor and texture. The crumb is soft and fluffy, the brown sugar maple swirl melts into every bite, and the cinnamon streusel topping adds just the right amount of crunch.

It’s ideal for weekend guests, meal prep, holidays, or even to serve alongside other cozy favorites like our Pumpkin Cinnamon Rolls or Pumpkin Cheesecake Cookies.

What Makes This Coffee Cake Vegan and Irresistible?

Traditional coffee cakes often rely on butter, eggs, and dairy milk—but this vegan version skips all that without losing any of the rich, moist texture or classic flavor. Instead, it uses simple plant-based swaps that come together to create a cake that’s as comforting as your favorite bakery treat.

The combination of maple syrup and brown sugar creates deep, caramelized notes, while ingredients like almond milk and neutral oil ensure that the cake remains tender and moist. There’s no compromise in flavor here—only pure, indulgent satisfaction.

If you love decadent yet feel-good desserts like our Pumpkin Protein Muffins or Vegan Brunch ideas, you’ll absolutely adore this coffee cake.

Ingredients for Vegan Maple Brown Sugar Coffee Cake

Here’s everything you need to make this heavenly cake. Be sure to measure accurately for the best results:

For the cake batter:

1 ½ cups all-purpose flour
½ cup brown sugar
1 tsp baking soda
½ tsp salt
¾ cup unsweetened almond milk
⅓ cup neutral oil (like canola or vegetable)
2 tbsp maple syrup
1 tbsp apple cider vinegar
1 tsp vanilla extract

For the maple-brown sugar swirl:

2 tbsp maple syrup
2 tbsp brown sugar
½ tsp ground cinnamon

For the crumb topping:

¼ cup all-purpose flour
2 tbsp brown sugar
1 tbsp maple syrup
2 tbsp coconut oil (solid)

You’ll recognize many of these ingredients from other vegan-friendly recipes, like our Pumpkin Cottage Cheese Pancakes and Strawberry Protein Pancakes, proving that dairy-free baking can be both fun and flavorful.

Kitchen Tools You’ll Need

To get started on your vegan coffee cake adventure, gather these basic kitchen essentials:

Medium mixing bowls
Measuring cups and spoons
Whisk
Rubber spatula
8×8-inch baking pan (or loaf pan)
Parchment paper (optional, for easier removal)
Cooling rack

If you bake often, tools like a digital scale or offset spatula will make your life easier and improve consistency—especially when making treats like our Mini Pumpkin Bread with Cinnamon Swirl.

How to Make Vegan Coffee Cake – Step-by-Step Instructions

Step 1: Preheat and prep
Preheat your oven to 350°F (175°C). Lightly grease your baking pan or line it with parchment paper.

Step 2: Make the batter
In a mixing bowl, whisk together the flour, brown sugar, baking soda, and salt. In a separate bowl, combine the almond milk, oil, maple syrup, vinegar, and vanilla extract. Pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix.

Step 3: Mix the swirl
In a small bowl, stir together the maple syrup, brown sugar, and cinnamon.

Step 4: Layer the cake
Pour half the batter into the prepared pan. Spoon half the maple-brown sugar swirl over the batter and lightly swirl with a knife. Add the remaining batter on top, then repeat with the rest of the swirl mixture.

Step 5: Add crumb topping
In another bowl, mix flour, brown sugar, maple syrup, and solid coconut oil with a fork until crumbly. Sprinkle over the top of the batter.

Step 6: Bake
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes before transferring to a wire rack.

This method is as easy as our Pumpkin Baked Oatmeal and delivers maximum flavor with minimal effort.

Tips for Moist and Flavorful Vegan Coffee Cake

Don’t overmix the batter, or the cake can become dense.
Use fresh baking soda to ensure a good rise.
Let the cake rest before slicing for the perfect crumb.
Use high-quality maple syrup—not pancake syrup—for the richest flavor.
Solid coconut oil in the crumb topping gives a beautiful texture and golden finish.

Want to make it even more decadent? Add a simple glaze or top with Cream Cheese Frosting using vegan cream cheese.

Vegan Ingredient Substitutions & Variations

There are several ways to personalize your vegan maple brown sugar coffee cake:

Milk: Swap almond milk for oat, soy, or cashew milk.
Oil: Use melted coconut oil or avocado oil for a different flavor.
Flour: Sub half the flour for whole wheat pastry flour for a nuttier taste.
Add-ins: Chopped walnuts, pecans, or chocolate chips take it to the next level.
Frosting: Top with a vegan cream cheese glaze for a richer finish.

If you’re a fan of flavor-packed bakes like our Pumpkin Cheesecake Truffles, these creative additions will elevate your cake even further.

Common Mistakes to Avoid When Making Vegan Coffee Cake

Overbaking: Check at 35 minutes. Overbaking can dry it out.
Skipping the swirl: It adds vital flavor—don’t leave it out!
Not cooling before cutting: The cake may crumble if sliced too soon.
Using artificial syrup: For the best maple taste, real syrup is essential.
Uneven layering: Spread the batter evenly to prevent one side from overcooking.

Avoiding these common issues ensures your vegan cake turns out as perfect as your favorite Apple Crisp with Oatmeal.

Serving Ideas for Vegan Coffee Cake

This cake is so versatile—it’s perfect for many occasions:

Serve warm for breakfast with coffee or tea
Drizzle with icing and serve for dessert
Pair with fruit salad or Fruit Dip for brunch
Cut into squares and add to a brunch buffet with Crescent Roll Mummy Dogs for a fun mix

You can even pack slices for lunchboxes or enjoy a midday snack with a glass of Lavender Lemonade.

How to Store and Reheat Leftovers

To store:
Wrap tightly in foil or store in an airtight container. Keep at room temperature for 2 days or refrigerate for up to 5 days.

To freeze:
Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature or microwave for 30 seconds.

To reheat:
Warm in the microwave for 15–30 seconds or in the oven at 300°F for 10 minutes for that fresh-baked taste.

Want more make-ahead ideas? Try our Crack Breakfast Casserole—perfect for storing and reheating.

Vegan Baking Recipes You’ll Love

If you’re into vegan cake recipes or plant-based brunch, don’t miss these favorites:

Each recipe is easy, family-friendly, and full of seasonal or anytime joy.

FAQs About Vegan Coffee Cake Recipes

Can I use gluten-free flour?
Yes, use a 1-to-1 gluten-free baking blend for best results.

What’s the best vegan milk for coffee cake?
Almond milk is light and neutral, but soy or oat milk also work well.

Can I make this into muffins?
Absolutely! Reduce baking time to 18–22 minutes.

Can I use regular sugar instead of brown?
Yes, but brown sugar adds moisture and flavor depth.

Is a glaze necessary?
Nope! It’s optional. But a vegan glaze made from powdered sugar and almond milk is delicious.

Final Thoughts + Call to Action

This Vegan Maple Brown Sugar Coffee Cake is proof that plant-based baking can be rich, comforting, and crowd-pleasing. With layers of sweet maple flavor, cozy cinnamon spice, and that perfect crumbly top, it’s a must-make for brunches, gatherings, or anytime you’re craving a sweet vegan treat.

If you try this recipe, we’d love to hear what you think. Share it with friends, leave a comment, and subscribe to our blog for more delicious vegan cake recipes, brunch ideas, and cozy baking favorites.

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