Almond & Cinnamon Coffee Cake

Happy Sunday! I hope everyone is having as good of a weekend as we are. Jack finished a major work deadline on Friday so this is the first time in months we’ve been able to spend a lazy weekend together. And what better way to spend one than with cake for breakfast?

Vegan Almond & Cinnamon Coffee Cake
Prep time
Cook time
Total time
Serves: 1 8x8 cake or 12 muffins
For the cake:
  • ⅓ cup cane sugar or sugar of your choice
  • 2 tablespoons vegan or regular butter
  • 1¼ cups almond milk or milk of your choice
  • ½ tablespoon ground flaxseeds
  • 1 teaspoon vanilla
  • 1 cup almond flour
  • 1 cup oat flour
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • ½ teaspoon salt
For the crumbly topping:
  • 3 tablespoons vegan or regular butter
  • ½ cup cane or brown sugar
  • ⅓ cup oat flour or flour of your choice
  • 1 teaspoon cinnamon
  • ¼ chopped nuts (optional)
  1. Preheat the oven to 375 degrees.
  2. Combine the sugar, butter, almond milk, flax, and vanilla and set aside.
  3. Into another bowl, sift together the flours, baking powder, cinnamon, and salt.
  4. Gradually combine the wet and dry ingredients and gently stir together. Fill a greased 8×8 or 7×9 baking pan (or 12 muffin cups) with the batter.
  5. Make the crumbly topping: In a small bowl, use a fork or your hands to combine the butter, sugar, flour, cinnamon, and nuts, if using. Mix until just crumbly. Add more flour if the mixture is too wet.
  6. Sprinkle ½ of the crumble mixture over the cake and bake for 25-30 minutes.
  7. Sprinkle the last half of the crumble mixture over the cake after it comes out of the oven.




If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Cookie + Kate from on said:

    This looks SO good! I don’t try to avoid gluten, but I am totally down with almond and oat flours. Yum.

  2. Caitlin from on said:

    wow, this coffee cake looks AMAZING! i loveeee coffee cake.

  3. Kasey from on said:

    This sounds fantastic! Cake for breakfast is probably the reason Sundays exist 🙂 I’ve been meaning to try more baked goods using nut flours – if swapping regular flour with nut flour, are the proportions the same?

    • jeanine from on said:

      I’m not a baking expert by any means, but I’ve found almond flour work pretty well swapping it in at equal proportions… but I usually do a 50/50 mix of almond and either spelt or oat. So far it’s worked for things like banana bread, carrot cake, cookies and brownies. It makes things more nutty and rich than regular flour and you might want to use less oil or butter because there’s fat in the almond flour.

      I’ve been experimenting with coconut flour also, but it doesn’t swap in the same and it makes things a lot more dry.

  4. I am loving the look of this cake Jeanine. I think I am going to bake this and add a bit of coffee to the crumble. Thanks for the inspiration!

    • jeanine from on said:

      thanks! Sounds like a delicious addition!

  5. This looks wonderful! Have you tried freezing any? I would love to keep it in the freezer for lazy weekends 🙂

  6. whitney on said:

    looks delicious!

    you mention earth balance in the first line of directions, but no earth balance in the listing of cake ingredients. how much goes into the cake itself?

    • jeanine from on said:

      Oops! 2 tablespoons, I just updated the recipe. Thanks for catching that!

  7. miss alix from on said:

    oh this looks delicious. i have recently been craving almond cake so i am definitely going to try this recipe.

  8. Nicole Franzen from on said:

    really pretty, love marble surfaces 🙂

    • jeanine from on said:

      yep, I love my marble… but I also sort of hate it to. It’s the biggest pain 🙂

  9. sreebindu from on said:

    yummy 🙂

  10. Courtney Jones from on said:

    ooo, yummy! I’m a sucker for coffee cake. I love crumbly topping. *hehe* Definitely going to make this recipe for Easter brunch.

  11. Ruby from on said:

    I haven’t made a coffee cake in so long, but this one looks delicious! I will definitely be giving it a try soon on a lazy Sunday.

  12. Nal on said:


    That crumbly cake looks gorgeously inviting! Could you suggest a substitute for flax seed powder, though, that would work just as good as this? Thanks a bunch!

    P.S. This is one lovely website you’ve got, Jeanine. I can never get enough of vegan baking!

    • jeanine from on said:

      If you’re not vegan, you could use an egg. Or if you have a favorite egg replacer I would use that…The flax is probably not super necessary here.

  13. Meg from on said:

    How I missed this recipe I have no clue but I will be making this tonight for breakfast tomorrow. I LOVE coffee cake and the fact that this one is gluten and dairy free just sent me over the moon! Thanks Jeanine!!

    • Meg from on said:

      Hi, I just wanted to stop by and say that this dish was so delicious I wrote a post about it today on my blog. Thanks Jeanine!

  14. Stacey M. from on said:

    Made it this morning – oh. my. word. Gluten Free never tasted so good! Thanks for sharing!!!

    • jeanine from on said:

      glad you liked it! It’s a favorite of mine 🙂

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  16. I have been looking for a good coffee cake recipe and this looks perfect! I can’t wait to try it. I bake a lot with almond flour but I like how you mix it with oat flour too. I have tried other flours like millet and quinoa sometimes I can taste that flavor too much in my baked goods. Can’t wait to try it!

    • jeanine from on said:

      hope you like it! I’ve been experimenting with millet flour too. (I bought some quinoa flour but haven’t figured out what to do with it)… I’ve had success doing 50/50 millet and spelt. I agree, too much of them and the recipe comes out a little gritty.

  17. FJ on said:

    This recipe looks yum but is there actual coffee in the cake?

    • jeanine from on said:

      there’s not

  18. Angie on said:

    I made this and it did not turn out right. The batter was very runny and it turned out soggy. I cooked it for 35 minutes and was starting to get too brown on the sides in an 8×8 pan. Won’t make again.

  19. Juliet on said:

    I just made this this morning. Can we say YUM!! It is easy and beautiful and it made my kitchen smell like dusk and new possibilities. Such a wonderful way to start the morning!! I did have to modify it slightly for the high humidity we have here in South Texas so I added another 1/2 tsp of baking powder and a 1/4c of quinoa flour to start. I may tinker with the temps, times and ingredients a little more in the future because it remained a little moist in the center due to our humidity levels. That aside, INCREDIBLE and delectable find. Thank you so much for this recipe! We all loved it. <3

    • jeanine from on said:

      Hi Juliet, I’m so glad you liked it! It’s so humid here too, I’m glad you were able to adapt 🙂

  20. Sandy on said:

    Ooh. I don’t drink coffee but I will definitely enjoy this cake with some warm milk.

  21. julia on said:

    can i use coconut oil instead of butter? is the butter that mixes with the sugar and milk melted or solid?

    and is it 25-30 mins for the muffins..and how long if baking in a 8×8?


    • jeanine from on said:

      Hi Julia, you can use melted coconut oil – (you’ll want to make sure you’re almond milk is at room temp so your coconut oil doesn’t harden when you mix it together). In the topping – it definitely has to be solid, and not melted so it’ll crumble. “Muffins” here is a typo – you can bake in an 8×8 for 25-30 minutes, (check around 20 minutes if you want).

      This muffin recipe is similar and I used coconut oil:

  22. Laurel Counts on said:

    Hi, I LOVE the flavor of this cake but I am having a terrible time getting it to rise and cook properly. The first two times I made it, I made it in the 8X8 pan and the middle was not cooked through by a long shot. Not liquid, but very very moist. The 2nd time I sifted the flours carefully and made sure to mix everything thoroughly and it was even more moist than the first time. The 3rd try I decided to do the muffins, thinking that the cake was too moist for the middle of the 8×8 to cook through. It started out looking like that was the answer, everything was rising nicely but then, suddenly, they all fell. Any suggestions? Luckily, it is still so delicious that my family scarfs it up but I would so like to get it right so I could serve it to guests…

    • jeanine from on said:

      Hi Laurel,

      I’m going to try this one again and get back to you. Are you using almond flour, oat flour, almond milk, etc, as is listed here?

      • Laurel Counts on said:

        Yes, everythibg just as in the recipe. Thanks for your help!

    • Patti on said:

      Maybe your baking powder is bad?

  23. Hi Jeanine! I pinned this recipe waaaayyyy way back and FINALLY decided to make it the other day. I made a couple substitutions (coconut oil for earth balance and erythritol for sugar), but they didn’t seem like they would affect the final outcome too much since I make those subs all the time. I made the recipe in an 8″ cake pan too because my 8″ brownie pan was dirty 😉
    The cake tasted really good, but it doesn’t really look like your pictures? The crumble sank in the batter and it turned out pretty dense and sort of white in color… I’m still gonna eat it (it’s deeeelicious!), I mainly just wanted to say THANKS for making yummy healthy recipes, and HEY fellow Austin blogger!! 😀

  24. Bridget Shrader on said:

    Hi! Thank you for sharing this recipe! I’d like to make this for someone that’s allergic to oats. Would it be a problem to sub in Cup for Cup gluten-free flour for the oat flour? Or could you please recommend something else? And does this freeze well? Thank you!

    • Hi Bridget – you can replace all (or most of) the flour for Cup for Cup if you want. I haven’t tried freezing it, let me know how it goes!

  25. Patti on said:

    Just made this last night to bring to work for a vegan colleague. I used Nutiva shortening for the ‘butter’ and coconut palm sugar for the ‘sugar’. For the topping, I used coconut oil (ran out of Nutiva shortening) and almond flour (had already put the oat flour back in the freezer downstairs). It turned out super yummy and got rave reviews from everybody!

  26. Haleema Degia from on said:

    I have not baked in a very long time. Decided to try your coffee cake as my daughter is vegan. I messed up your recipe by forgetting to add sugar, had to pore the mixture out and add the sugar, of course I over worked the batter. Even though it was a bit flat, your coffee cake tasted scrumptious. I love, love this cake and will make it again, this time actually following your recipe step by step. Thank you!

  27. Jenna on said:

    Hello, I am looking to make this recipe. Did you use melted, softened, or straight from the fridge earth balance?

    • Jenna on said:

      I meant to say for the cake part. I know it has to be hard for the crumble.

      • I used softened butter from a stick – but this recipe is a very very old one and needs to be re-tested (I was going to take it down until then). Some readers have had trouble with it not rising in the middle.

        This muffin recipe is similar, I would suggest trying this one out instead:

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