Vegan Coffee Cake

Soft, moist, vegan coffee cake, topped with crunchy, nutty streusel and a drizzle of sweet glaze. Gluten free, and sweetened naturally!


Happy Monday! How was your weekend?! Did you do fun, fall things? We went to a pumpkin patch with some friends we don’t get to see often on Saturday, then watched the Ohio State football game, so that was fun. Then I baked up a storm (2 recipes that I’m SO happy with), worked on this blog like crazy, and relaxed with the hubs and Rumor! Just about a perfect weekend, if you ask me. Hope yours was lovely, too.


Making this coffee cake was like, a therapeutic experience (drama queen alert). I made it without much planning ahead of time, the day after a night/morning/afternoon of consecutive parent teacher conferences, mostly as a way to wind down after a crazy week.

Baking is so fun and relaxing to me – it genuinely makes me so happy. There’s no better feeling (other than killing a workout, maybe?!) than pulling a perfectly baked, ridiculously good-smelling sweet treat from the oven.


I had had thoughts of coffee cake swirling in the back of my mind for awhile – picturing a soft, tender cake, topped with nutty, crunchy streusel, all drizzled with a sweet, sweet glaze. Because I came straight home from school and baked it, I was a little nervous it would be a flop since I didn’t do as much planning/calculating prior to trying it.

To my surprise, it came out amazingly on the very first try. Love when that happens. This recipe is a gem, and the fact that I felt like I nailed it the first time around made me even more excited to share with you!

Start brewing your coffee! I’ll wait.


The base of the vegan coffee cake batter is a mixture chickpea flour and coconut flour. Why use both? Chickpea flour provides structure and a smooth, almost “gooey” texture. The coconut flour keeps things soft, preventing that chickpea flour gooey-ness  from turning into dense, brick-cake. Not what we want.

The result of mixing the two flours creates the best texture! Soft and tender, still hearty and slightly dense, in the best way possible. A little cinnamon mixed in with the flours, and we’re ready for the few remaining ingredients!


Date paste – my go to for perfect, caramel sweetness, always. For the cake batter I used just 1/2 cup. It’s not very much at all for how much batter there is, but I didn’t want it to overpower the cinnamon or be too cloyingly sweet – remember, we’ve got streusel and glaze to top the cake!


Last to go in the batter is a flax egg. To make a flax egg, simply put 1 tablespoon of ground flaxseed in a small bowl, with 3 tablespoons of water. Set the bowl in the refrigerator for about 30 minutes. You’ll see after that time that it has gelled up slightly. I love adding flax eggs not so much for the binding qualities of a typical egg, but more so for slight texture and nutty flavor.

Not to mention, flax is incredible for health! Nutrition and cake colliding…my actual heaven.


3 cups of almond milk…I know, seems like a lot! The reason? Coconut flour is SUPER absorbent. Once the coffee cake batter is totally mixed, I baked it in a 9 inch circular pan for about 15 minutes. It’ll go into the oven again later, with streusel on top.

Be careful not to over bake! We want soft, fluffy vegan coffee cake. Depending on your oven you may need more/less time, so just watch it closely.


Oh, streusel, what a perfect, lovely, delicious creation. It’s the best part of any coffee cake. The streusel provides amazing nutty, toasted flavor to the coffee cake, and even better texture! The cake is so soft and moist and the streusel on top adds the perfect crunchy element.


Sprinkle the streusel all over the top of the coffee cake, and you’ll put it back into the oven so that the streusel can texturally blend with the cake a little bit, and so that the nuts and oats take on incredible, toasty flavor.


Finally, just our sweet, sweet glaze to drizzle over the top! Two ingredients – dates and almond milk. Blended until super smooth – feel free to add more/less almond milk depending on how thick or pourable you want your glaze to be. It is seriously the perfect crowning jewel to this epic coffee cake. So sweet and creamy on top of all that nutty, streusel happening below!!


This vegan coffee cake is soft, moist, with a tender crumb. The crunchy, nutty streusel and sweet, sweet glaze are the perfect complements! Absolute perfection alongside a warm cup of coffee on a crisp fall morning.

Cake (healthy, vegan cake, at that) for breakfast…who’s going to argue with that?!

Have a GREAT week, friends!


If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Coffee Cake

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8 servings


  • 1 1/2 c chickpea flour
  • 1 c coconut flour
  • 1 tsp cinnamon
  • 1/2 c date paste (8 medjool dates blended with 1/2 c hot water until smooth)
  • 1 flax egg (1 tbsp ground flax with 3 tbsp water, set in the refrigerator for 30 minutes prior to mixing into batter)
  • 3 c unsweetened almond milk
  • Streusel:
  • 1 c chopped nuts
  • 1/2 c whole grain oats
  • Glaze:
  • 8 medjool dates blended with 1 c almond milk until smooth


  1. Preheat the oven to 350 degrees.
  2. Mix the chickpea flour, coconut flour, and cinnamon in a large bowl.
  3. Add the date paste, flax egg, and almond milk, and stir until all ingredients are combined.
  4. Bake the cake for 15 minutes.
  5. Mix the nuts and oats together, and sprinkle over the cake.
  6. Put the cake back into the oven to bake for another 15 minutes.
  7. Let the cake cool while you mix the glaze.
  8. Drizzle the glaze over the cake, and enjoy!