Cinnamon Swirl Coffee Cake Recipe

This Cinnamon Swirl Coffee Cake has a soft crumb, cinnamon sugar ribbon, and crunchy oat streusel. Easy to make in one pan with no yeast or mixer.

Course Breakfast, Dessert

Prep Time 10

Cook Time 35

Total Time 45

Servings serves

Calories 382kcal

Ingredients

Cake

2 1/4 cups all-purpose flour 270 g
1/2 tsp salt 3 g
2 tsp baking powder 8 g
1/2 tsp baking soda 2 g
3/4 cup granulated sugar 175 g (+ 2 tbsp)
1/3 cup neutral oil such as canola, vegetable, or sunflower oil (78 ml)
1 cup oat milk or other non-dairy milk (235 ml)
1 tsp vanilla extract 5 ml
1 tbsp apple cider vinegar 15 ml

Streusel

1/4 cup light brown sugar 50 g
1/4 cup rolled oats 25 g
5 tbsp all-purpose flour 37 g
1 tsp ground cinnamon 2 g
2 tbsp coconut oil melted (30 ml)
2 tsp water 10 ml

Cinnamon Swirl

1/3 cup light brown sugar 78 g
1 tbsp ground cinnamon 6 g
2 tbsp coconut oil mostly melted or melted (30 ml)

Instructions

Preheat oven to 350°F/175 C. Grease or line an 8” x 8”/20cm x 20cm baking pan with parchment.

Make the streusel:

In a small bowl combine the sugar, oats, flour, and cinnamon. Stir to distribute everything evenly.
Pour in the melted oil and water. Use a fork to stir vigorously until everything is wet and forms crumbles.
Make the swirl:
Combine the sugar, cinnamon, and coconut oil

Make the cake:

In a medium bowl combine the flour, baking powder, baking soda, and salt. Stir to evenly distribute everything. Having the dry ingredients combined before adding to the wet ingredients reduces the amount of stirring needed which keeps a light and delicate cake.
In a large bowl, combine the sugar and oil. Whisk to blend.
Add in the oat milk, vinegar, and vanilla extract. Whisk until smooth and well emulsified.
Add in the flour mixture. Stir until just smooth. Do not over mix.
Pour half the batter into prepared baking pan and shake to level, pushing all the way to the corners as needed.
Crumble/spread the cinnamon swirl paste over the surface of the batter.
Pour the remaining batter in an even layer.
Sprinkle the streusel over the top of the batter.
Bake for 35-40 minutes until a skewer inserted comes out clean.
Allow to cool in the pan for at least 10 minutes before removing and allow to cool completely.
Store at room temperature for up to 3 days or in the freezer for up to 1 month. Cake improves when left to sit for a day before eating.

Notes

Texture/taste Notes: An easy vegan coffee cake with a cinnamon sugar swirl and a crunchy sweet oat crumble on top. The soft and delicate crumb of the cake balances the gooey swirl and crunchy streusel. The lightly sweet cake balances the sweeter filling and toppings, the flavours blending together that’s even better the next day. All the flavours of a cinnamon roll but in a cake ready in under 1 hour.

Coconut oil vs neutral oil: For flavours and texture, the coconut oil works best in the filling an topping. It doesn’t create as even a crumb in the main cake which is why there are two types of oils call for. If you need to use only one oil, use a neutral oil for all parts of the recipe.

Milk options: Best choices for non-dairy milk are oat, almond, or soy. Coconut milk contains too much fat and will result in a dense crumb.

Make it pecan: Add 1/2 cup chopped pecan pieces to the layer with swirl (sprinkle between the layers of batter. And replace the oats with chopped pecans in the streusel.

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