Vegan Sour Cream Coffee Cake

Vegan sour cream makes this cake rich and moist!

Serves: 8Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy

Serves: 8


  • 2 cups all-purpose flour, divided
  • ½ cup granulated sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. ground cinnamon, divided
  • Egg replacement equal to 1 egg
  • ½ cup vegan sour cream
  • ⅓ cup canola oil
  • 1 tsp. vanilla extract
  • ½ cup light brown sugar, packed
  • ¼ cup vegan margarine, cold and cut into small pieces


  • Preheat oven to 350°F.
  • In a large bowl, whisk together 1½ cups flour, granulated sugar, baking powder, baking soda, salt, and 1 teaspoon cinnamon. In a separate bowl, combine egg replacement, sour cream, oil, and vanilla extract with an electric mixer on low speed until smooth.
  • Add sour cream mixture to dry ingredients and mix until just blended. Spread batter in a greased 8" × 8" pan.
  • In a medium bowl, add the remaining ½ cup flour, 1 teaspoon cinnamon, brown sugar, and margarine. Cut in with a large fork or pastry cutter until combined and crumbly. Sprinkle evenly over the top of the batter.
  • Bake 30–35 minutes or until a toothpick comes out clean when inserted into the center of the cake.