Vegan Swirl Coffee Cake (Happy Birthday, Chris!)

First of all, it was my flatmate’s birthday this past week, so happy birthday, Chris!

Chris was coming home from holiday Sunday night, and I decided to bake him a cake. Luckily for everyone involved, he was down for coffee cake.

For this recipe, I did what I normally do: combine a bunch of recipes and make the rest up. I’ve never tried this in baking, mostly because baking relies heavily upon measuring (about which I’m not that crazy). Ryan can’t watch me bake because of my proclivity for estimation, although he certainly wouldn’t deny that my baked goods are delicious.

And delicious this is. File this away under ‘too good to be vegan.’

The only bad part is that this was so successful that I’ve now been motivated to estimate more successful baked goods recipes, so apologies in advance, Ryan. You don’t have to watch; you can just eat the rewards. The rest of you can start eating the rewards right now!

…after baking.

Goes well with: coffee!!!, brunch, or late-night NaNoWriMo/study/Mario Kart sessions

Vegan Swirl Coffee Cake Recipe

By M. M. Cassidy Published: November 30, 2010

  • Yield: 1 Cake (6-8 Servings)
  • Prep: 20 mins
  • Cook: 55 mins
  • Ready In: 1 hr 15 mins

Great for a fancy occasion or a lazy afternoon, this swirl coffee cake is moist, fluffy, covered with crumbles, and packs a surprise sweet swirl inside.



  1. For the crumble, mix the first sugar, salt, spices, and flour. Add citrus zest, if using.
  2. Add the melted Earth Balance in batches, working the mixture into a crumble after each addition.
  3. Once all the EB has been added, mix the crumbles around with a wooden spoon until neither very large clumps nor dry, sandy powder remain. Set aside.
  4. Preheat the oven to 350ºF (170ºC).
  5. In a small bowl, whisk the soy milk and apple cover vinegar. Set aside to curdle.
  6. In a large mixing bowl, cream the EB and sugar together.
  7. Sift in the flour, baking powder, baking soda, salt, and spices. Stir until just mixed.
  8. Add the eggs, vanilla and almond extracts, and soy milk mixture and mix, stirring slowly, until the batter is smooth.
  9. Pour the mixture into a non-stick or buttered 9" round cake pan.
  10. In a small bowl, nuke the preserves for 30 seconds or so to soften them. Stir in the vanilla extract and spices.
  11. Spoon the mixture in small clumps over the cake batter.
  12. Using a butter knife, swirl the mixture by drawing lines from the top of the pan to the bottom and back up again, all across the pan.
  13. Spoon the crumbles evenly over the top and bake at 350ºF for 45-55 minutes, until a toothpick inserted in the centre comes out clean—maybe with some crumbly bits stuck to it—and the crumbles are golden.
  14. Let cool somewhat before cutting. Optionally garnish with powdered sugar, fresh berries, or chocolate shavings.
  15. Serving to your awesome flatmate with coffee, even though it’s late at night, because everyone knows that you can’t have coffee cake without coffee, silly.

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  • Laura Miller

    Meaghan! You amaze me. Can we make something delicious for this weekend?!

    • How does YES!? sound? We can even make it over-the-top and extravagant, if you like. Or simple and comfort foody, which seems to be all that I’ve been cooking as the weather cools. I’m excited!