This Vegan Raspberry Coffee Cake is a soft, moist, and rich cake with buttery streusel topping and simple glaze. Perfect for summer breakfast or brunch. Dairy-free, egg-free.

THIS RASPBERRY COFFEE CAKE IS

vegan
dairy-free
egg-free
soft
moist
rich
decadent
topped with buttery streusel
made with vegan sour cream, raspberry jam, and frozen raspberries
easy to make
perfect for breakfast or brunch

WHAT YOU NEED TO MAKE RASPBERRY SOUR CREAM COFFEE CAKE

You need the following ingredients to make this vegan raspberry coffee cake (the exact measurements are in the recipe card below):

All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
Brown sugar – adds caramel flavor to the streusel. You can substitute it for coconut sugar.
Ground cinnamon
Sea salt – balances the sweetness.
Vegan butter – cut the butter into little chunks to make it easier to combine. Make sure the butter is cold. Use vegan butter with 75-80% fat.
Baking powder and baking soda – leaven the cake batter.
Granulated sugar
Sunflower oil – improves the texture and makes the cake moist.
Vegan sour cream – adds moisture to a batter and makes the cake super moist. Make sure it has room temperature. You can substitute it for vegan plant-based yogurt, such as coconut yogurt.
Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
Apple cider vinegar – helps to activate the baking soda. You can use lemon juice instead.
Pure vanilla extract – use good-quality vanilla extract.
Raspberry jam – makes the middle layer of the coffee cake.
Raspberries – use frozen or fresh raspberries. If using frozen, don’t thaw them.
Powdered sugar – To avoid lumps, sift the sugar.

Equipment you need:

8’’ (20cm) cake pan
Parchment paper
Two medium-size bowls
Fork
Large bowl
Whisk or hand mixer
Sifter
Silicon spatula
Small bowl

HOW TO MAKE VEGAN RASPBERRY COFFEE CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare cake pan

Preheat the oven to 355°F (180°C) and grease 8’’(20cm) cake pan with oil or vegan butter and line the bottom with parchment paper. Set aside.

2. Step: Make streusel topping

In a medium-size bowl, combine all-purpose flour, brown sugar, ground cinnamon, and a pinch of sea salt. Add cold vegan butter cut into chunks and combine with a fork until it starts to clump. Set aside.

3. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.

4. Step: Make the cake batter

In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan sour cream, unsweetened almond milk, apple cider vinegar, and vanilla extract. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

5. Step: Assemble the cake

Spread half of the batter into an even layer in the prepared pan. Spoon the raspberry jam over the first layer. Add in the remaining batter and spread it into an even layer. Top with frozen raspberries and then with streusel topping.

6. Step: Bake

Bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

7. Step: Make the glaze and serve

In a small bowl, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.

When ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into pieces.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN COFFEE CAKE?

First, make sure the cake has cooled completely. Then store it in an airtight container at room temperature or in the fridge. The airtight container will help to keep the moisture of the cake.

HOW LONG DOES RASPBERRY COFFEE CAKE LAST?

The cake will last up to 3-4 days at room temperature or up to a week in the fridge.

CAN I FREEZE HOMEMADE COFFEE CAKE?

To freeze the coffee cake, first make sure it has cooled completely, then store it in an airtight container or ziplock freezer bag in the freezer for up to 3 months. Before serving, let it thaw at room temperature or rewarm in the oven for a few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Ingredients

Streusel Topping:

70 g all-purpose flour
50 g brown sugar
¼ tsp ground cinnamon, (optional)
pinch sea salt
50 g vegan butter, cold , (75-80% fat)

Cake:

180 g all-purpose flour
1 tsp baking powder
1 tsp baking soda
pinch sea salt
100 g granulated sugar
60 g sunflower oil
200 g vegan sour cream, room temperature *
3 tbsp unsweetened almond milk, room temperature , (or any plant-based milk)
1 tbsp apple cider vinegar, (or lemon juice)
1 tsp pure vanilla extract
½ cup (62g) frozen or fresh raspberries** , (for topping)

Filling:

1/3 cup (85g) raspberry jam

Glaze (optional):

50 g powdered sugar
2-3 tsp unsweetened almond milk, (or any plant-based milk)

Instructions

Preheat the oven and prepare cake pan

Preheat the oven to 355°F (180°C) and grease 8’’(20cm) cake pan with oil or vegan butter and line the bottom with parchment paper. Set aside.

Make streusel topping

In a medium-size bowl, combine all-purpose flour, brown sugar, ground cinnamon, and a pinch of sea salt. Add cold vegan butter cut into chunks and combine with a fork until it starts to clump. Set aside.

Make the cake batter

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan sour cream, unsweetened almond milk, apple cider vinegar, and vanilla extract. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

Assemble the cake

Spread half of the batter into an even layer in the prepared pan. Spoon the raspberry jam over the first layer. Add in the remaining batter and spread it into an even layer. Top with frozen raspberries and then with streusel topping.

Bake the cake

Bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

Make glaze and serve

In a small bowl, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.
When ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into pieces.
Enjoy!

Notes

* Vegan sour cream: You can substitute it for vegan plant-based yogurt, such as coconut.

** Raspberries: If using frozen raspberries, don’t thaw them.

Storing:

First, make sure the cake has cooled completely. Then store it in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. You can also freeze the cake for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 243kcal

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Nutrition Facts

Serving: 1 slice* / Calories: 243kcal / Total Fat: 11,1g / Saturated Fat: 4,6g / Cholesterol: 0mg / Total Carbohydrate: 34,1g / Fiber: 0,9g / Sugar: 16,7g / Protein: 2,4g / Sodium: 205mg / Iron: 1,1mg

* Nutrition Facts are counted without the glaze.

VEGAN RASPBERRY COFFEE CAKE

THIS RASPBERRY COFFEE CAKE IS