Her-Bivore Blog

Crumble Coffee Cake

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Vegan Coffee Cake

Crumble Coffee Cake

I was at a bit of a loss as to what to call this cake. It’s definitely a coffee cake, but I was on the fence as to how to describe the style of cake. What makes this cake unique is that you leave some of the dry ingredients out and then you sprinkle them over the top just before cooking. This gives you a delicious crumbly biscuit like topping to the cake.

The sponge itself is so perfectly moist, partly due to the crumbly top keeping all that moisture in! While this isn’t the most traditional coffee cake recipe out there, it makes a great change and is a firm favourite for having with a nice hot cuppa.

When it comes to using coconut yoghurt, any you’ve got around will do. I love the flavour the coconut yoghurt brings to the mix, but any vegan yoghurt will do the trick!

If you’re feeling a bit of something different next time, or if you’re going off on a baking extravaganza, here's some more delicious cake ideas:


Happy Baking!




Yield: 9 inch round cake

Total Time: 30 minutes 


For the sponge

  • 300g / 2 cups plain flour

  • 75g / 0.5 cups self raising flour

  • 2tsp cinnamon

  • 1tsp baking soda (bicarbonate of soda)

  • 1tsp baking powder

  • 1/2 teaspoon salt

  • 200g / 1 cup light brown sugar

  • 110g / 0.5 cup granulated sugar

  • 150g / 0.75 cups coconut oil (vegan margarine would also work)

  • 250ml / 1 cup almond milk (soy milk would also work)

  • 2tsp vanilla extract

  • 100ml / 0.5 cup strong coffee i used around 4 heaped teaspoons of coffee

  • 90g / 1/3 cup coconut yogurt (Alpro soya yogurt also works)

For the Icing

  • Icing sugar

  • 20ml strong coffee


  1. Preheat your oven to 175c and line a 9×9 round inch cake tin.

  2. In a large bowl, place your flours, sugars, coconut oil (which will be solid if you’re in a colder climate) baking soda, baking powder and cinnamon. Combine them using your hands, you want to break the coconut oil into small pieces, but you don’t want to melt it with your body heat, your mix shouldn’t be completely smooth.

  3. At this point you want to remove 1 and 1/4 cups of your dry mixture and put it to one side for use later on. (This is about 150g)

  4. In a separate bowl, whisk together your coffee, almond milk, yogurt and vanilla extract until combined.

  5. Add your wet mix into your bowl of dry ingredients (don’t use the 150g you’ve separated) and gently fold until combined, be careful not to over mix. Your mix won’t be completely smooth due to your coconut oil.

  6. Pour into your cake tin, and then take the dry ingredients you separated earlier and sprinkle them evenly all over the top of the cake and then bake for 55-60 minutes or until a cocktail stick inserted into the middle comes out clean.

  7. Leave to cool for 10 minutes and then take out the tin and place on a cooling rack until completely cool.

  8. Take the coffee you prepared for your icing and add a small amount of icing sugar and mix until completely combined. keep adding more icing sugar until the desired thickness is reached, you want it nice and thick but runny enough to ‘flick’ over the cake using a teaspoon. You can put on as much or as little as you like.

  9. Leave to set, then your cake is ready to cut and serve!



What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.


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Written by Amy Northwood
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
You can find me on Instagram

Amy Northwood - Her-Bivore