The Best Healthy Coffee Cake (Vegan and Refined Sugar-Free)

This healthy coffee cake recipe is a delicious twist on a classic favorite. Made with wholesome ingredients like Spelt flour and maple crystals and topped with a healthy cinnamon crumble and beautiful glaze, this fluffy cake pairs perfectly with your morning cup of coffee or tea and is so much better than any traditional coffee cake—vegan and refined sugar-free.

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This healthy coffee cake is not only easy to make but also comes with indulgent flavors and textures. Yet it's all made with nourishing ingredients, so you can feel good about enjoying this beautiful dessert. Whether you're sharing it at birthday parties or a special occasion or enjoying it with a fresh cup of coffee, you won't even notice that it's a healthier version of the classic, making every bite feel a little sweeter.

I have a few coffee-flavored desserts on the blog, like my Chewy Vegan Coffee Cookies and Rich Vegan Coffee Ice Cream, but a vegan version of a coffee cake is long overdue. As with all my desserts, I also wanted this cake to fit into a healthy lifestyle but still have every bite taste very much like the classic but without the refined sugars, heavy butter, etc. 

I finally landed on this recipe, which has now become my go-to healthy coffee cake. It really is such a good cake. And the best part? It contains wholesome ingredients like Spelt flour, my favorite natural sweeteners, maple crystals, and unsweetened applesauce. The flavors are amazing, the texture just right, and every bite is deliciously sweet with a crumb topping and glaze that melts in your mouth. Let's make it, shall we?

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Ingredients To Make This Vegan Coffee Cake: 

It has many ingredients, but I promise you, this healthy coffee cake is super easy to make. If you are a vegan baker, you probably have most of it already on hand. If not, you can easily find everything at your local grocery store or online. So, let's have a look at what you need.

• Maple crystals: I use this natural sweetener from Wilderness Poets in most of my desserts, and this time, I'm using it again to sweeten the crumble and cake. It works just like brown sugar in desserts and adds the perfect maple flavor. If you buy it directly online, take advantage of my discount code NATURALVEGAN.  
• Cinnamon: I'm using some for both the crumble and cake. I've plenty of cinnamon-flavored sweets on the blog to use up this warm spice. But you should definitely try my Cinnamon Roll Latte next. 
• Spelt flour: I love this wholesome ancient grain with its butty flavor and hearty texture. It's not only tasty but also nutritious, rich in fiber, and so much better than refined flour. You can use any leftovers to make my Vegan Chocolate Loaf Cake. 
• Water: You will need it to make the flax eggs and adjust the crumble and cake's texture as needed.
• Ground flaxseeds: These are used to make the flax eggs and give structure to the coffee cake. 
• Coconut Butter: I'm warming it up to make it smooth and liquid. This healthy fat adds a delicious creamy texture to the crumble.
• Vanilla extract: Some is added to both the crumble and cake mixture for a richer flavor and a caramel-like touch. 
• Vanilla bean powder (from Wilderness Poets): Although optional, I highly recommend adding it for an intense vanilla aroma. Plus, you will be able to use it to make some of my other delectable desserts that use this amazing, potent powder, like my Gluten-Free Vanilla Muffins. A little goes a long way, so it's a great investment for vegan bakers. And don't forget to use my code: "NATURALVEGAN", which will get you $10 off.
• Plant-based milk: You can use almond or soy milk, but go for unsweetened. I use it to make the cake batter and some for the pourable glaze.
• Vegan yogurt: I recommend a Greek yogurt-style coconut yogurt.
• Unsweetened applesauce: It gives structure to this healthy coffee cake and adds natural sweetness. 
• Baking Powder: This acts as a leavening agent in the cake.
• Sea salt: A small amount adds a lovely contrast to the sweetness and enhances the flavors of the other ingredients.
• Confectioner's erythritol: It's a great sugar alternative with zero calories and no effect on blood sugar levels. It gives the glaze that goes on top of the cake a beautiful white look and a delicious sweet taste

See the recipe card for quantities.

How to Make This Healthy Coffee Cake Recipe: 

As I promised, this is a relatively easy recipe to make. Besides making the crumble and glaze, you just mix the dry with the wet ingredients and then bake it just right.

1. Prepare the Crumble Topping: In a medium bowl, mix maple crystals, cinnamon, and Spelt flour. Add the rest of the crumble ingredients and then slowly incorporate water until the mixture has a crumbly texture. Set aside.
2. Make the Flax Egg: Combine ground flaxseed and water in a small bowl. Let it sit until it thickens and you have a gel-like consistency. Set aside
3. Make the Cake Batter: Whisk the wet ingredients and maple crystals until well combined in a large mixing bowl. In a separate bowl, whisk together the dry ingredients. Then, combine the dry ingredients with the wet ingredients and the gelled flax egg until just combined. 
4. Assemble the Cake and Bake: Pour half of the batter in an even layer into the prepared pan and sprinkle ¼ of the crumble on top. Add the remaining batter, smooth the top, and sprinkle the rest of the crumble topping evenly. Bake in a preheated oven until a toothpick inserted into the center of the cake comes out clean.  
5. Add the Glaze: Mix erythritol and plant-based milk in a small bowl until the mixture is pourable. Drizzle the glaze over the cooled cake. Enjoy!

Top Tips: 

Here are some baking tips to make this healthy coffee cake easy to bake and beautifully presentable.

• Room-Temperature Ingredients: For best results, ensure all ingredients are at room temperature before baking.
• Coconut Butter: If too firm, gently warm it before mixing for a smooth texture.
• Plant-Based Yogurt: If you can, choose Greek-style coconut yogurt for a creamy, rich texture.
• Cake Batter: Gradually fold the dry ingredients into the wet mixture and add the flax egg until just combined. Avoid overmixing, as this might make the cake too dense.
• Readiness of the Cake: When you insert a toothpick to check the cake's doneness, some crumbs may stick to it. That's okay. Just ensure it's not doughy because that indicates it's not fully set yet. 
• Glaze: Allow the coffee cake to cool for 10 minutes before glazing.
• Cut Into Squares: If using a square pan, cut the cake into beautiful squared pieces before serving. 

Variations and Substitutions: 

I've tested this recipe many times, and the ingredients I recommend will give you the best results. But I understand that sometimes you might not have something on hand. So, here are a few variations or substitutions you can use instead.

• Flour: Although I think Spelt flour creates the best version of this healthy coffee cake recipe, you can use wheat-based flour if preferred. Simply replace Spelt flour with the same amount of whole wheat flour.
• Yogurt: You can also use soy-based vegan yogurt instead of coconut yogurt.
• Sweetener—If you can't get maple crystals, use coconut sugar, white sugar, or a monk fruit erythritol blend as a 1:1 substitute. Maple crystals give the best flavors, so I highly recommend this natural sweetener to make this amazing vegan coffee cake.

Equipment Needed: 

Here's what you need to make this incredible vegan dessert!

• Mixing Bowls: You will need a small, medium, and large bowl.
• Whisk: A whisk to combine the dry ingredients thoroughly and break up any lumps. And you'll use it to make the glaze.
• Spatula or Wooden Spoon: To mix the wet and dry ingredients together, and gently add the flax egg to avoid overmixing.
• Measuring Cups and Spoons: Accurate measurements are crucial in baking, so you'll need measuring cups and spoons to gather the ingredients.
• Saucepan or Microwave-Safe Bowl: To warm the coconut butter and make it smooth and liquid.
• Parchment paper: To line the baking pan. You can also lightly grease it instead.
• 8-inch Square or Round Baking Dish: To bake the cake.
• Toothpick: To check the doneness of the cake.

How To Store This Healthy Coffee Cake: 

• At Room Temperature or Refrigerate: Any leftover coffee cake can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week. 
• Freezer: You can also freeze individual slices wrapped in plastic wrap and then aluminum foil (to avoid freezer burn) for up to a month.

FAQ

More Healthy Cakes You Should Try Next:

Looking for other recipes like this healthy coffee cake? Make sure to try some of the other delicious healthy cake recipes on my website!

This healthy coffee cake recipe offers a nice balance of indulgent flavors and nutritious ingredients. Its soft bite, crisp crumble topping, and sweet glaze will delight any coffee cake lover. Give this lighter, vegan version a try!

If you try this Healthy Coffee Cake Recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!

The Best Healthy Coffee Cake (Vegan and Refined Sugar-Free)

This healthy coffee cake recipe is a delicious twist on a classic favorite. Made with wholesome ingredients like Spelt flour and maple crystals and topped with a healthy cinnamon crumble and beautiful glaze, this fluffy cake pairs perfectly with your morning cup of coffee or tea and is so much better than any traditional coffee cake—vegan and refined sugar-free.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Breakfast, Dessert

Servings 9 slices

Equipment

• 1 Mixing bowls
• 1 spatula
• 1 8x8 baking pan

Ingredients

  

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For the Crumble:

• 1 cup maple crystals use code "NATURALVEGAN" for $10 off
• 1 ½ tablespoon tablespoons cinnamon
• ⅓ cup spelt flour
• 1-2 tablespoon water you may need more or less depending on how dry your coconut butter is, add it one teaspoon at a time
• 2 tablespoon coconut butter should be a smooth liquid texture
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla bean powder optional

For The Cake:

• ½ cup plant based milk I recommend a higher fat milk like unsweetened soy or oat
• ⅔ cup vegan yogurt I recommend a thick coconut yogurt
• ½ cup unsweetened apple sauce
• 1 cup maple crystals
• 2 teaspoon vanilla extract
• 2 cups spelt flour
• 2 teaspoon baking powder
• 1 teaspoon sea salt
• ½ teaspoon cinnamon
• 6 tablespoon water for the flax egg
• 2 tablespoon ground flaxseed

For The Glaze:

• ⅔ cup confectioners erythritol
• 1-2 tablespoon plant based milk just enough to achieve a pourable consistency

Instructions

 

Prepare the Crumble:

• In a medium bowl, mix together the maple crystals, cinnamon, and spelt flour.
• Add the coconut butter, vanilla extract, and (optional) vanilla bean powder. Mix well.
• Slowly add water, 1 teaspoon at a time, until the crumble mixture reaches a crumbly texture. Set aside.

Make the Flax Egg:

• In a small bowl, mix the ground flaxseed and water together. Let it sit for about 5-10 minutes until it thickens and becomes gel-like.

Mix the Wet Ingredients:

• In a large mixing bowl, whisk together the plant-based milk, vegan yogurt, unsweetened applesauce, maple crystals, and vanilla extract until well combined.

Mix the Dry Ingredients:

• In another bowl, combine the spelt flour, baking powder, sea salt, and cinnamon.

Combine Wet and Dry Ingredients:

• Slowly add the dry ingredients to the wet ingredients, folding the mixture until just combined. Avoid overmixing.
• Stir in the flax egg mixture until well incorporated.

Assemble the Cake:

• Preheat your oven to 350°F (175°C). Grease an 8-inch square or round baking dish or line it with parchment paper.
• Pour half of the cake batter into the prepared dish and spread it evenly.
• Sprinkle about ¼ of the crumble mixture evenly over the top of the batter.
• Add the remaining cake batter and smooth over top.
• Sprinkle the rest of the crumble on top, ensuring an even distribution.

Bake:

• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean(Note: the crumble may stick to the toothpick, this is fine, just make sure the toothpick is not doughy from the cake). The crumble topping should be golden and crisp.
• Remove the cake from the oven and allow it to cool for 10 minutes before adding the glaze.

Prepare the Glaze:

• In a small bowl, whisk together the erythritol and plant-based milk, adding just enough milk to achieve a pourable consistency.
• Drizzle the glaze over the cooled cake.

Serve:

• Slice and enjoy your healthy coffee cake with a cup of coffee or tea!

Keyword coffee cake, healthy breakfast, healthy dessert

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More Desserts With Cinnamon:

Looking for more delicious cinnamon recipes? Make sure to check out some of the other recipes on my website!