Vegan Caramel Coffee Cake – Easy!

This soft, tender and buttery vegan caramel coffee cake has a glorious hidden layer of silky caramel. Topped off with a golden, crunchy crumble topping, it’s completely dairy-free and egg-free. This coffee cake is surprisingly easy to make and the perfect afternoon snack. 

Some things just go together exceptionally well. Everyone’s favourite, a simple coffee cake, meets deliciously gooey golden caramel today! This vegan caramel coffee cake turned out soooo good you need to try it asap. All of the textures and flavours in this cake come together in harmony – it’s filled with a generous layer of vegan caramel sauce that melts into the cake as it bakes, and topped with buttery, crunchy golden crumbles. Need I say more to make you fall in love with this cake?

I enjoy it very much with a steaming mug of coffee on a lazy weekend morning. You could take it to a gathering with friends or serve it as the centrepiece of an afternoon tea. The bonus is that it’s super easy to make because it makes use of simple ingredients. But it still delivers spectacular results every single time.

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: I used plain flour for both the cake and crumble. For a gluten-free version, use a good-quality 1:1 gluten-free flour blend like the one from King Arthur.

Caster sugar: Caster sugar is a great option for sweetness and helps create a tender crumb. Golden caster sugar works beautifully. You can substitute with brown sugar for a deeper and more caramel-like flavour.

Soy milk: Soy milk is my preferred milk for making vegan buttermilk. Simply mix it with apple cider vinegar. You can use almond, oat, or any other unsweetened plant milk.

Vegan butter: I used vegan butter both in the cake batter and in the crumble. Use a good-quality block-style vegan butter for the best results. I used Flora.

Vegan caramel sauce: Vegan caramel sauce is the star of the show! Use your favourite store-bought vegan caramel or make your own at home. I’ve got a caramel sauce recipe here. Look for a pourable and silky consistency that’s not too thick.

For the crumble: Plain flour, caster sugar, and vegan butter.

Other ingredients: Cornflour, apple cider vinegar, baking powder, baking soda, vanilla extract, and a pinch of salt.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

20cm (8-inch) square cake tin: A 20cm (8inch) square cake tin is the perfect size for achieving a generous cake with those beautiful layers of batter and caramel.

Parchment paper: Parchment paper is a must for lining the tin. It makes removal and cleaning easier, but also makes for presentable slices.

Mixing bowls: You’ll need at least two mixing bowls for the wet and dry ingredients. Add a medium one for the crumble mixture.

Whisk and spatula: A whisk for combining dry ingredients evenly and a silicone spatula for folding the batter and scraping the bowl clean.

Cooling rack: A cooling rack allows air to circulate around the cake as it cools. This will prevent a soggy bottom.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan caramel coffee cake

Preheat your oven to 180°C (350°F).

Step 1: Prepare the crumble topping

Let’s get baking, shall we? We are going to make the crumble topping first.

In a medium bowl, combine the plain flour and caster sugar. Next, melt the vegan butter (only the volume for the crumble) and combine it with the vanilla extract. Pour it into the flour mixture and mix it with a fork until the mixture forms large clumps.

Pop the bowl in the refrigerator to chill while you prepare the cake batter. This chilling step is a must for achieving that beautifully crisp, golden topping that doesn’t melt into the cake during baking.

Step 2: Prepare the vegan buttermilk and dry ingredients

In a small jug, combine the soy milk and apple cider vinegar. Give it a stir and set aside for 2-3 minutes to curdle. This process creates your vegan buttermilk.

In a large mixing bowl, whisk together the plain flour, caster sugar, cornflour, baking powder, baking soda, and a good pinch of salt. Make sure you whisk it thoroughly to ensure all the leavening agents are evenly distributed for a consistent rise.

Step 3: Combine the wet ingredients

In a separate large bowl, whisk the softened vegan butter and caster sugar together with a whisk. Scrape down the sides of the bowl as needed.

Mix the prepared vegan buttermilk, vegan caramel sauce, and vanilla extract until smooth and add it to the creamed butter mixture. Mix with the same whisk. Don’t worry if it looks slightly curdled or lumpy at this stage. That’s completely normal and will come together once the flour is added.

I usually mix the dry ingredients and wet ingredients separately, but sometimes I like mixing the butter and sugar first, like the traditional baking method. The curdled butter creates an extra buttery texture in the cake, like when you make croissants, and this method works well when I make decadent cakes like caramel cakes or chocolate cakes.

Step 4: Make the batter

Pour the dry mixture into the bowl of wet ingredients. Using your spatula, gently fold everything together until you have a smooth and thick batter. Be careful not to overmix. A few small lumps are absolutely fine and actually help keep the cake tender. Overmixing can lead to a dense or tough cake.

Step 5: Layer, assemble and bake

Pour half of the batter into your lined square tin and spread it evenly to the edges. Drizzle 6-8 tablespoons of vegan caramel sauce over the batter to create a generous ribbon layer. Carefully spoon the remaining batter over the caramel and spread it as gently as you can. It’s okay if it mixes slightly with the caramel underneath.

Finally, scatter the chilled crumble generously over the top. Be sure to cover every bit of batter with those glorious buttery chunks. Bake in the centre of your preheated oven for 50 to 60 minutes until the crumble is crisp and fragrant. You’ll know it’s ready when the cake is golden brown and a skewer inserted into the centre comes out clean.

Once baked, let it cool in the tin for 20-30 minutes, then remove from the tin and transfer it onto a cooling rack. Cool completely, drizzle some more caramel sauce, slice and enjoy!

Serving tips and ideas

• Feeling extra caramelly? Serve warm with an extra drizzle of warmed vegan caramel sauce.
• Enjoy a slice alongside a steaming mug of your favourite warm drink.
• For an easy and fun twist, add a dollop of coconut whipped cream for an extra special treat.
• A scoop of vegan ice cream is always a good idea on a slice of coffee cake.
• Dust with a light shower of icing sugar just before serving for an elegant finish for home parties and birthday parties!

Expert tips and tricks

Creating the perfect crumble texture

The secret to a crumble that stays beautifully crunchy and doesn’t sink into the cake is chilling it thoroughly before baking. Make sure your melted butter has cooled slightly before mixing. Then, give the crumble at least 20-30 minutes in the fridge after mixing. Using your fingertips to create varied clump sizes adds wonderful texture contrast.

Getting that beautiful caramel layer

When drizzling the caramel sauce over the first layer of batter, try to create an even coverage without going all the way to the edges. Leave a small border, as this helps prevent the caramel from leaking out during baking. If your caramel sauce is very thick, warm it slightly first to make it more pourable.

Achieving a tender crumb

The creaming method used in this recipe is the secret to achieving a soft, tender, and extra buttery cake. Make sure your vegan butter is properly softened (but not completely melted) before you start. Then, whisk it with the sugar until the mixture is fluffy in texture.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Salted caramel lover? Sprinkle a pinch of flaky sea salt over the crumble before baking for a sophisticated salted caramel finish
• Caramel and chocolate go hand in hand. Add two tablespoons of cocoa powder to the dry ingredients for a chocolate caramel twist.
• Fold chopped toasted pecans into the crumble mixture for extra crunch and nutty flavour!
• Caramel apple id one of my favourite combos! Add a layer of thinly sliced apples between the caramel and the top batter for a fruity variation.

How to store

• Room temperature: Store the completely cooled caramel coffee cake in an airtight container at room temperature for up to 1 day. The crumble will soften slightly over time, but the cake will remain wonderfully moist and flavourful. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the cake out at room temperature, as it can spoil quickly.
• Refrigerator: For longer storage, keep the cake in the fridge for up to 2-3 days in an airtight container. The crumble will soften slightly, but the cake will remain wonderfully moist. Allow slices to come to room temperature before serving. Alternatively, warm them gently in the microwave to soften the caramel and crumble.
• Freezer: This cake freezes beautifully! Wrap individual slices or the whole cake (once completely cold) tightly in cling film and then in a freezer-friendly bag or airtight container. Freeze for up to 2-3 months. Thaw overnight in the fridge or at room temperature for a few hours before serving.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Can I make my own vegan caramel sauce?

Absolutely! I have a caramel sauce recipe right here.

Why did my caramel layer sink to the bottom?

This can happen if the bottom layer of batter is too thin. Make sure your bottom layer is thick enough to support the caramel.

My crumble topping isn’t crunchy. What went wrong?

A soft crumble usually means that too much butter was added or the crumble wasn’t chilled enough before baking. Next time, make sure your melted butter has cooled completely before mixing, and give the crumble a good 30+ minutes in the fridge. Also, avoid opening the oven door during baking. When the door is opened, it releases heat and steam, and that can soften the topping.

Can I add the caramel sauce on top instead of in the middle?

I don’t recommend it before baking. I tried, and the caramel cooked way too much and the resolt wasn’t as nice. But you can simply pour the caramel sauce over the finished cake after baking, either while the cake is in the tin or on a cooling rack. This creates a completely different but equally delicious experience. Just be sure to add the caramel after the cake has cooled completely.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this caramel coffee cake because it is:

• simple and easy
• moist and fluffy
• deliciously caramelly
• with buttery crunbles

Want more recipes like this?

Try my other delicious cakes and dessert recipes you might enjoy!

• Salted Caramel Chocolate Cake
• Caramel Cake
• Apple Crumble Coffee Cake
• Strawberry Coffee Cake
• Blueberry Coffee Cake
• Caramel Muffins

Visit the cakes and cupcakes page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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