What are the best apples to use for coffee cake?

Firm, flavorful apples like Honeycrisp, Granny Smith, Pink Lady, or Fuji work well. Choose an apple that holds its shape when baked and has a nice balance of sweetness and tartness.

Do I need to peel the apple?

Nope! You can peel the apple for a softer, more uniform filling if you'd like but it isn't necessary.

Can I make this coffee cake without the pecans?

Yes. Simply leave out the pecans for a nut-free crumble topping. You can also substitute them with walnuts if desired.

Can I use oil other than canola oil?

Yes. Another neutral-flavored oil, such as vegetable or avocado oil, can be used in its place. Avoid strongly flavored oils that could overpower the apple and cinnamon.

Why did my coffee cake turn out dense?

Over-mixing the batter or using too much flour can result in a dense cake. Mix just until the ingredients are combined and measure your flour carefully.

How do I keep the crumble topping crisp?

Allow the cake to cool completely before covering it, and avoid storing it while warm. An airtight container will keep the cake moist, although the crumble will naturally soften slightly over time.

Vegan Apple Cinnamon Coffee Cake

Print Recipe

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5 from 2 reviews

Classic coffee cake with an apple cinnamon ribbon cutting through the center and a pecan streusel topping.

Author: Lyndsey Hiltner
Prep Time: 30 minutes
Bake Time: 60 minutes
Total Time: 1 hour 30 minutes
Yield: 1 9-inch Cake 1x
Category: Cakes and Cupcakes
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

For the Cake

3 cups all purpose flour

3/4 cup granulated sugar

1/2 cup light brown sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsweetened applesauce

3/4 cup nondairy milk

1/2 cup canola oil

2 teaspoons vanilla extract

For the Filling

1 large apple, peeled and diced*

1/2 cup light brown sugar

1 tablespoon ground cinnamon

Crumble Topping

1 cup pecans

1/2 cup light brown sugar

1/3 cup all purpose flour

1 tablespoon ground cinnamon

1/4 tsp salt

1/4 cup vegan butter, softened

For the Glaze

1 cup powdered sugar

1-2 tablespoons nondairy milk*

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Instructions

Prep: Preheat oven to 350 degrees F (175 C) and line a 9 inch square pan with parchment paper. Set aside.
Mix: In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda and salt. Add the applesauce, nondairy milk, canola oil and vanilla extract to the bowl and mix until just-combined.
Layer: Pour half of the cake batter into your prepared pan. Layer the diced apples evenly on top of the batter. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this evenly over the top of the apples. Press down lightly with your hands to create a flat top. Scoop over the remaining cake batter and spread out evenly using an offset spatula.
Top: Place the pecans, brown sugar, all purpose flour, cinnamon, salt and softened vegan butter in a mixing bowl. Using your hands, work the vegan butter into the dry ingredients. Continue until everything is well-combined and dry ingredients are all wet. Sprinkle the crumble topping evenly over the top of your cake.
Bake: Place cake on center rack of preheated oven and bake for 56-64 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely before slicing.
Decorate: Whisk together the powdered sugar and nondairy milk until a smooth glaze comes together. For a thicker glaze, use less nondairy milk. Use more if you'd like a thinner glaze. Drizzle glaze over the top of the cooled cake just before serving.