Vegan Coffee Cake Cupcake Recipe

Vegan Coffee Cake Cupcakes are a delightful twist on the classic coffee cake, blending the comforting flavors of a traditional streusel-topped cake with the convenience of a cupcake. Each cupcake is soft and fluffy, thanks to a blend of all-purpose flour, baking powder, and a touch of sea salt, with a subtle sweetness brought by the vegan refined sugar. The Earth Balance Natural Buttery Spread or similar vegan butter substitute adds a buttery richness, while the unsweetened applesauce contributes to the moistness without overpowering the flavor. Vanilla almond milk and vanilla extract infuse each cupcake with a gentle, aromatic sweetness, enhanced by the slight tang of distilled white vinegar.

The streusel topping is a delightful mix of brown sugar, cinnamon, a pinch of sea salt, and chopped pecans, creating a crumbly, nutty texture with a warming spice that complements the cupcake perfectly. The streusel adds a crunchy contrast to the soft cupcake, making each bite a symphony of textures.

To finish, a smooth, vanilla-infused glaze made from vegan confectioners’ sugar, vanilla almond milk, vanilla extract, and melted vegan butter substitute drapes over the cupcakes, adding a glossy, sweet finish that perfectly balances the spiced streusel. These Vegan Coffee Cake Cupcakes offer a harmonious blend of sweetness, spice, and texture, making them an irresistible treat alongside a cup of coffee or as a standalone dessert.


Vegan Coffee Cake Cupcakes

Vegan Coffee Cake Cupcakes


  • Cupcake ingredients:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 1/4 cups vegan refined sugar
  • 1/2 cup Earth Balance Natural Buttery Spread or another vegan butter substitute, softened
  • 1/2 cup unsweetened applesauce
  • 1 cup vanilla almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon distilled white vinegar
  • Streusel ingredients:
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • pinch of sea salt
  • 1/2 cup chopped pecans
  • 1 tablespoon melted Earth Balance or vegan butter substitute
  • Glaze ingredients:
  • 1 1/2 cups vegan confectioners’ sugar
  • 2 1/2 tablespoons vanilla almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon melted Earth Balance or vegan butter substitute


    1. Preheat your oven to 325 degrees Fahrenheit and grease a cupcake tin or line with baking cups.
    2. In a small bowl, stir together the streusel ingredients until combined. Set aside.
    3. In a large bowl, whisk together the all-purpose flour, baking powder and sea salt.
    4. In a separate bowl, mix together the Earth Balance and the refined sugar on low-medium speed until fluffy.
    5. Add in the applesauce, almond milk and vanilla extract.
    6. Mix the wet ingredients with the dry ingredients until fully combined.
    7. Stir the distilled white vinegar into the batter.
    8. Spoon the batter into the cupcake tin until it is half full, then sprinkle on some of the streusel mixture. Repeat once more, adding more batter and another layer of streusel on top.
    9. Bake for 30-35 minutes or until a toothpick can be inserted and removed cleanly.
    10. While the cupcakes cool, make the glaze by whisking all of the ingredients together in a bowl. Spoon or drizzle the glaze over top of the cupcakes.

Before baking:

After baking:

Final delicious product:

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