There’s something magical about a freshly baked coffee cake. It’s cozy, sweet—but not too sweet—and perfect with your morning cup of coffee or afternoon tea. This Vegan Maple Pecan Coffee Cake takes the classic comfort of coffee cake and gives it a maple-kissed, nutty twist, making it the ultimate fall or winter treat (but honestly, it’s delicious all year long). With layers of cinnamon sugar, a rich pecan streusel, and a tender, moist maple-flavored cake, every bite delivers just the right amount of crunch and warmth.
Why You’ll Love This Recipe
This isn’t your average vegan coffee cake—it’s soft, decadent, and packed with cozy flavor. Here’s why it deserves a spot in your regular baking rotation:
- Warm, Cozy Flavor: Maple, cinnamon, and pecans come together in a dreamy combination.
- Perfect Texture: Thanks to applesauce and plant-based milk, the cake stays tender and moist.
- Vegan & Dairy-Free: Made with only plant-based ingredients, but no one will guess it’s vegan.
- Great for Brunch or Snacks: A perfect addition to holiday mornings, lazy Sundays, or coffee breaks.
- Layered Goodness: From the cinnamon sugar swirl to the crunchy streusel, this cake delivers flavor and texture in every layer.
- Freezer-Friendly: Make it ahead and freeze individual slices for whenever the craving hits.
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
This recipe has three components: the cinnamon sugar swirl, the maple pecan streusel, and the maple cake base. Don’t be intimidated—it comes together easily, and each layer adds its own delicious element.
Cinnamon Sugar Swirl:
- ¼ cup brown sugar
- ¼ cup white sugar
- ¼ cup chopped pecan halves
- 2 tablespoons pastry flour
- 1 tablespoon ground cinnamon
Maple Pecan Streusel Topping:
- ½ cup brown sugar
- ¼ cup pastry flour
- 1 tablespoon ground cinnamon
- 3 tablespoons melted vegan butter
- ¼ teaspoon maple extract
- ½ cup chopped pecan halves
Maple Cake Batter:
- 1 cup plant-based milk (almond, soy, oat, etc.)
- 1 tablespoon apple cider vinegar
- ½ cup melted vegan butter (or neutral oil like canola or olive oil)
- ⅓ cup unsweetened applesauce
- ¼ cup white sugar
- ¼ cup maple syrup
- 1 teaspoon maple extract
- 2½ cups pastry flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Let’s Get Started
Ready to bake your new favorite vegan treat? Follow these step-by-step instructions:
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease an 8×8 or 9×9-inch square baking pan (or line with parchment for easy removal). Set aside.
Step 2: Make the Cinnamon Sugar Swirl
In a small bowl, combine brown sugar, white sugar, chopped pecans, flour, and cinnamon. Stir until well combined. This layer will be swirled through the cake for extra sweetness and crunch.
Step 3: Prepare the Streusel Topping
In a separate bowl, mix brown sugar, flour, cinnamon, melted vegan butter, maple extract, and pecans until crumbly. Set aside. This will form a crisp, golden topping once baked.
Step 4: Mix the Wet Ingredients
In a large bowl, combine plant-based milk and apple cider vinegar. Let sit for 5 minutes to curdle slightly—this is your vegan “buttermilk.”
Whisk in the melted butter or oil, applesauce, sugar, maple syrup, and maple extract until smooth.
Step 5: Mix the Dry Ingredients
In another bowl, whisk together the pastry flour, baking powder, baking soda, and salt.
Gradually fold the dry mixture into the wet ingredients until just combined—do not overmix.
Step 6: Layer the Cake
Pour half of the batter into the prepared baking pan.
Sprinkle the cinnamon sugar swirl evenly over the batter.
Pour the remaining batter on top and smooth it out.
Top with the maple pecan streusel, pressing it slightly into the batter.
Step 7: Bake
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for at least 20 minutes before slicing. The streusel will firm up as it cools.
Servings and Pairing
This recipe makes about 9–12 slices, depending on how big you cut them.
Perfect Pairings:
- Coffee or espresso (obviously—it’s coffee cake!)
- Chai or spiced tea for extra warmth
- Fresh fruit or a light fruit compote on the side
- Vegan vanilla yogurt for a brunch combo
It’s great for breakfast, dessert, or a midday treat.
Variations
Want to tweak the recipe to your taste or pantry? Try these ideas:
- Add a glaze: Mix powdered sugar and maple syrup for a quick maple glaze drizzle.
- Swap nuts: Use walnuts or almonds if you don’t have pecans.
- Gluten-free version: Use a 1:1 gluten-free baking flour in place of pastry flour.
- Boost the spice: Add nutmeg or allspice for even more warmth.
- Turn it into muffins: Divide the batter into muffin tins and reduce the bake time to 22–25 minutes.
Storage Tips
This coffee cake keeps well and stays moist for days.
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps for up to 5–6 days, especially in warmer climates.
- Freezer: Wrap slices individually and freeze for up to 2 months. Reheat in the microwave or oven before serving.
Great for make-ahead brunches or saving a few slices for a rainy day.
FAQs
Can I make this without maple extract?
Yes. You can increase the maple syrup slightly or just let the natural flavors of brown sugar and pecans shine through.
What’s the best plant-based milk to use?
Almond, soy, or oat milk all work well. Just choose one that’s unsweetened and unflavored.
Can I substitute coconut oil for vegan butter?
Absolutely! Just be sure it’s melted and cooled before mixing it in.
Can I use all-purpose flour instead of pastry flour?
Yes, but the texture may be slightly denser. Pastry flour gives a more tender crumb.
Is this overly sweet?
Not at all! It’s perfectly balanced between sweet, nutty, and spiced. Feel free to reduce the sugar slightly if you prefer.
Final Thoughts
If you’re looking for a vegan bake that hits all the cozy notes, this Vegan Maple Pecan Coffee Cake is everything you want. Warm spices, crunchy pecans, a sweet swirl, and a crumbly streusel make this an irresistible treat any time of year. Whether you’re sharing it with friends over coffee or sneaking a slice for breakfast (no judgment), it’s a recipe worth keeping in your rotation.
Print
Vegan Maple Pecan Coffee Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 slices
- Diet: Vegan
Description
A tender, spiced vegan coffee cake layered with cinnamon sugar and topped with maple pecan streusel—perfect for breakfast, dessert, or coffee time.
Ingredients
Cinnamon Sugar Swirl:
- ¼ cup brown sugar
- ¼ cup white sugar
- ¼ cup chopped pecan halves
- 2 tbsp pastry flour
- 1 tbsp ground cinnamon
Maple Pecan Streusel:
- ½ cup brown sugar
- ¼ cup pastry flour
- 1 tbsp ground cinnamon
- 3 tbsp melted vegan butter
- ¼ tsp maple extract
- ½ cup chopped pecan halves
Maple Cake:
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- ½ cup melted vegan butter (or neutral oil)
- ⅓ cup unsweetened applesauce
- ¼ cup white sugar
- ¼ cup maple syrup
- 1 tsp maple extract
- 2½ cups pastry flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat oven to 350°F. Grease or line an 8×8-inch pan.
- Mix cinnamon sugar swirl and streusel topping in separate bowls.
- Combine milk and vinegar; let sit. Add butter, applesauce, sugars, and maple extract.
- Whisk dry ingredients, then combine with wet until just mixed.
- Layer half the batter, sprinkle swirl, top with remaining batter and streusel.
- Bake 40–45 mins. Cool before slicing.
Notes
- Use parchment paper for easy removal.
- Let cool 20 minutes before serving for clean slices.
- Freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes