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Pecan Cinnamon Streusel Coffee Cake

We are getting close to the holidays and if this is your first holiday season as a vegan, you may be nervous about what to serve. Thanksgiving breakfast I still make an egg casserole using Just Egg. I usually add something sweet too. This year I decided to offer a coffee cake. This Pecan Cinnamon Streusel Coffee Cake will be a favorite. Your nonvegan family members will love it!


Cake Batter-

1 1/4 cup unbleached all-purpose flour

3/4 cup pure cane sugar

2 tsp baking soda

1 tsp salt

1 tbsp cinnamon

1 cup almond milk

1/3 cup vegetable oil

2 tbsp lemon juice

1 tsp vanilla

Streusel Topping

1 cup unbleached all-purpose flour

3/4 cup brown sugar

1 tbsp cinnamon

3/4 cup pecans (chopped)

1/2 cup nondairy butter (melted)


3/4 cup powdered sugar

2-3 tbsp almond milk


Preheat oven to 350F Grease springform pan or cake pan

In a medium mixing bowl, whisk flour, sugar, baking soda, salt, and cinnamon. set aside.

In a medium bowl, combine milk, oil, lemon juice, and vanilla. Pour wet ingredients over the flour mixture. Mix well. Pour batter into prepared pan and set aside.

Prepare Streusel- In a medium mixing bowl, add pecans, sugar, cinnamon, and butter. Combine until it creates a wet crumble. Sprinkle crumble over the cake batter and bake in the oven for 40-45 minutes or until the middle is firm to the touch.

Prepare glaze- Mix powdered sugar and milk together to create a glaze. Once the cake is completely cool. Drizzle the glaze over the coffee cake,


Please share this recipe with family and friends.


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