Vegan & Gluten-Free Coffee Cake

Imagine the comforting aroma of coffee cake — warm cinnamon, nutty streusel, tender crumb — but made fully plant-based and gluten-free. That’s exactly the promise of this coffee cake: it swaps out wheat flour for almond flour and pecans, leans on coconut sugar instead of refined white sugar, and skips dairy and eggs altogether. The result is a moist, cinnamon-spiced treat that welcomes anyone following vegan or gluten-free diets without sacrificing flavor or texture. Because the base is naturally grain-free and the topping is made from nuts and coconut oil, this cake is a standout option when you want inclusivity at the table — whether for food sensitivities, dietary choices, or simply clean-ingredient baking.

What makes this cake especially delightful is the balance between structure and softness. The nut-and-almond-flour base provides enough integrity to hold together, while the coconut sugar and cinnamon streusel add crunch, sweetness, and a cozy, bakery-style finish. It’s the kind of dessert that works for breakfast with a cup of coffee, a midday snack, or a relaxed brunch, yet its thoughtful ingredient list means it’s likely to sit well with a variety of eaters.

Whether you’re catering to guests with dietary restrictions or simply want a more wholesome dessert that feels indulgent — this vegan and gluten-free coffee cake offers a welcoming bridge. Its gluten-free foundation and vegan modifications make it a dessert you can serve confidently in mixed-diet settings — no compromises needed.

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Vegan & Gluten-Free Coffee Cake

Recipe Details

Yield: 1 9-inch cake
Active Time: 15 minutes
Total Time: 50 minutes

Coffee Cake Ingredients

For the topping:

• 1 cup pecans
• ½ cup almond flour
• ¼ cup coconut sugar
• 2 teaspoons ground cinnamon
• ¼ cup coconut oil, melted

For the cake:

• 2 ½ cups almond flour
• ½ cup tapioca flour
• ¼ cup coconut flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 tablespoons ground flaxseed
• 1 cup water
• ⅓ cup coconut oil, melted
• ⅓ cup maple syrup
• ½ cup brewed coffee
• 1 teaspoon vanilla extract

How to Make Coffee Cake

1. Make the topping: Add pecans, almond flour, coconut sugar, and cinnamon to a food processor; pulse until pecans are mostly ground. Add coconut oil, then continue processing until fine and crumbly.
2. Make the cake: Preheat the oven to 325°F and line a 9-inch square pan with parchment paper, overlapping the sides.
3. In a medium bowl, whisk almond flour, tapioca flour, coconut flour, baking powder, baking soda, and salt.
4. In a large bowl, whisk flaxseed and water; let sit 5 to 7 minutes, until thickened. Add coconut oil, maple syrup, coffee, and vanilla; whisk until combined.
5. Add dry ingredients to the bowl with the wet ingredients and stir until combined.
6. Pour batter into pan and sprinkle the pecan mixture over the top.
7. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Let the cake cool on a wire rack before slicing and serving. Store in an airtight container at room temperature for up to 5 days.

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Coffee Cake Nutrition Facts

*Estimated per slice (recipe yields 9 slices). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 slice
Calories	≈ 400 kcal
Protein	≈ 10 g
Carbs	≈ 35 g
Sugar	≈ 15 g
Fiber	≈ 6 g
Fat	≈ 25 g

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Coffee Cake Variations & Tips

• Ensure gluten-free certification: If you or your guests are sensitive, double-check that your almond flour and coconut sugar are processed in a gluten-free facility.
• Flavor boost: Add ½ teaspoon ground nutmeg or a pinch of cardamom to the batter for a deeper warm-spice profile.
• Fruit-plus option: Fold in ½ cup fresh or frozen blueberries, chopped apples, or diced pears for a fruity twist on classic coffee cake.
• Nut variation: Swap or mix pecans with walnuts or hazelnuts in the streusel for different texture or nut-flavour notes.
• Lighter sweetness: Reduce the coconut sugar topping by ~¼ for a less sweet, more subtly spiced version — the cake still holds up beautifully.
• Mini loafs or muffins: Bake the batter in a small loaf pan or in muffin tins for portable, single-serve versions — great for breakfast-on-the-go or packed lunches.
• Storage tip: Store in an airtight container; because it’s nut-based, it may dry slightly — warm gently in oven or toaster for best texture before serving.

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Best Coffee Cake Pairings

• Dairy-free latte or cappuccino: A creamy almond-milk or oat-milk latte complements the nutty, cinnamon-streusel flavors beautifully.
• Fresh berry compote: Bright, slightly tart berries (like raspberries or blueberries) add a refreshing contrast to the sweet, nutty cake.
• Herbal tea: A warm chai, cinnamon-clove, or rooibos tea works well to echo the dessert’s spice notes and keep things comforting.
• Fresh fruit bowl & nuts: Serve alongside apple or pear slices with a sprinkle of chopped nuts for a balanced dessert-breakfast hybrid plate.
• Vegan vanilla-coconut ice cream: For a more indulgent treat, top a slice of cake with a scoop of dairy-free vanilla or coconut ice cream for warm-meets-cold contrast.
• Sparkling water with citrus twist: A chilled sparkling water with lemon or lime cleanses the palate between bites and balances the sweetness.

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When to Make Coffee Cake

• Weekend brunch spread: Serve this cake as part of a brunch with fruit, coffee, and vegan butter for a crowd-friendly vegan/gluten-free option.
• Breakfast-for-dinner treat: Enjoy slices late morning or early evening with warm drinks — a cozy indulgence that doesn’t feel like heavy dessert.
• Holiday or special-occasion dessert: Use as a dessert at gatherings where guests may have dietary restrictions — inclusive and delicious.
• Potluck or bake sale contribution: Easy to slice and label as vegan + gluten-free, making it ideal for events where guests have varied diets.
• Afternoon coffee break treat: Pair with tea or coffee when you want a sweet, comforting pause without processed sweets or dairy.
• Prepped-ahead baking: Bake the night before — the flavors meld overnight and it will be ready for breakfast or brunch the next day.

Recipe credit: Angela Gaines