Warm, cinnamon-scented, and crowned with a buttery streusel topping, this coffee cake is the kind of bake that makes a weekend morning feel genuinely special. The secret to getting a tender, bakery-style crumb without eggs or dairy lies in a few clever swaps: a flax egg binds everything together, apple cider vinegar reacts with the baking soda for lift, and melted vegan butter keeps every bite moist and rich. A layer of brown sugar and cinnamon swirled through the middle means you get that classic ribbon of spice in every single square. The crumble on top is chilled before baking so it stays clumpy and crisp rather than melting into the batter — a small step that makes a big difference. It bakes up beautifully in a 9×9 pan and slices into 9 generous squares, so it's just as good for a casual brunch spread as it is for a quiet cup of coffee at the kitchen table. Anyone skeptical that plant-based baking can deliver real comfort food energy is about to be very pleasantly proven wrong.
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Learn more →9 servings
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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