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Cream Cheese Coffee Cake

Recipe Courtesy of: Chef Jessica

This cream cheese coffee cake reminds me of the name-brand cakes you can get at the grocery store, only this is even more rich and dense and not loaded with preservatives – and it’s totally egg- and dairy-free! It’s heavenly with a cup of coffee or tea. For an extra flavor boost, try spooning a couple of tablespoons of berry jam over the top of the batter before sprinkling on the crumb topping.


1 tsp
Apple Cider Vinegar
1 tsp
Vanilla Extract
1/2 c
Canola Oil
1/3 c
+ 1 tsp sugar
3/4 c
Non-dairy Milk
2-3 tbsp
Canola Oil
1/8 tsp
ground nutmeg
1/2 tsp
ground cinnamon
2 tbsp
+ 2 tsp brown sugar
1/2 c
all-purpose flour
1 1/4 c
all-pupose flour
2 tsp
Baking Powder
1/2 tsp
1/2 c
Vegan Gourmet® Cream Cheese Alternative, Softened


Preheat oven to 375* F and coat an 8” loaf pan with nonstick spray, or lightly grease with shortening. In a small bowl, whisk together milk and vinegar and let curdle. Prepare topping by mixing together dry ingredients in a small bowl and slowly drizzling oil a tablespoon at a time while mixing with fingertips. Add enough oil to ensure large crumbs with only a small amount of dry four left.

In a large mixing bowl, beat together curdled milk mixture, ¼ c sugar, oil, and vanilla. In a seprate bowl, whisk together flour, baking powder, and salt. Add this mix half at a time to wet ingredients, mixing gently after each addition. Set aside ½ cup of batter and a separate 2 T of batter in separate bowls and pour remaining batter in loaf pan.

In mixing bowl, mix together cream cheese, remaining T of sugar, and 2 T batter until just combined (about 1 minute on medium speed for a stand mixer). Carefully spoon this mixture down the center of the batter in loaf pan, keeping about 1/2” from edges. Pour remaining ½ c of batter on top and use a knife to swirl a figure-8 pattern on top of dough to incorporate this mix. Sprinkle crumb topping on top and carefully pat down, then gently tap on countertop 2-3 times to settle contents. Bake for 35-40 minutes, or until sides are golden browned and a toothpick inserted away from cream cheese filling comes out dry. Tap pan on counter 2-3 more times and let cool for at least an hour before transferring to plate or wire rack. Store refrigerated.

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