Moist Vegan Almond Coffee Cake with “Cream Cheese” Filling
This MOIST Vegan Almond Coffee Cake with Cream Cheese Filling features layers of tender vanilla cake, rich almond frangipane, creamy vegan cheesecake filling, and a buttery almond crumble topping. Perfect for breakfast, brunch, or dessert.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 2 hours 30 minutes
- Yield: 16 servings
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
For the Frangipane
1/2 cup (112 g) unsalted vegan butter, melted
3/4 cup (150 g) granulated sugar
1 1/2 cups (150 g) almond flour
1/2 tsp sea salt
1/4 cup + 2 tbsp all-purpose flour
3 tbsp almond milk
2 tsp vanilla extract or almond extract
For the Almond Crumble
1 cup (125 g) all-purpose flour
1/2 cup (100 g) granulated sugar
5 tbsp (70 g) unsalted vegan butter, melted and cooled
1 tsp vanilla extract
1/8 tsp sea salt
1/3 of the prepared frangipane
1/2 cup sliced almonds
For the Vegan Cream Cheese Filling
8 ounces vegan cream cheese, room temperature
1 tbsp brown sugar
1 tbsp cornstarch
1 tsp vanilla extract
For the Vanilla Coffee Cake Batter
2/3 cup (180 g) vegan buttermilk, room temperature
1/2 cup (113 g) vegan unsalted butter, melted
1 1/4 cups (250 g) granulated sugar
3/4 cup (170 g) dairy-free sour cream or dairy-free yogurt, room temperature
1 tbsp vanilla extract or vanilla bean paste
1/4 tsp sea salt
2 tsp baking powder
1/2 tsp baking soda
3 cups (375 g) all-purpose flour
Instructions
Prepare the Pan
Preheat the oven to 350°F (175°C).
Line a 9-inch springform pan with parchment paper and lightly grease the sides.
Make the Frangipane
In a small bowl, mix the melted vegan butter, sugar, almond flour, sea salt, flour, almond milk, and extract until a thick paste forms.
Set aside.
Make the Crumble
In a medium bowl, combine flour, sugar, melted vegan butter, vanilla extract, and sea salt using a fork until crumbly.
Add one-third of the prepared frangipane and work it into the crumble with your hands until evenly distributed.
Stir in the sliced almonds and set aside.
Prepare the Cream Cheese Filling
In a medium bowl, beat the vegan cream cheese, brown sugar, cornstarch, and vanilla extract with a hand mixer until smooth and fluffy, about 1–2 minutes.
Set aside.
Make the Coffee Cake Batter
In a large bowl, whisk together the melted vegan butter, sugar, dairy-free sour cream (or yogurt), and vanilla extract.
Add the flour, baking powder, baking soda, and sea salt.
Gradually pour in the vegan buttermilk while mixing until a smooth batter forms. Do not overmix.
Assemble the Coffee Cake
Spread half of the batter evenly into the prepared pan.
Spoon the cream cheese filling over the batter and spread evenly.
Carefully spread the remaining frangipane over the cream cheese layer.
Top with the remaining cake batter, smoothing the surface.
Sprinkle the crumble mixture and sliced almonds evenly over the top.
Bake
Bake for 75–77 minutes, or until a toothpick inserted into the center comes out clean.
The topping should be lightly golden brown.
Cool
Allow the coffee cake to cool in the pan for 1 hour before removing the springform ring.
Serve
Dust with powdered sugar if desired.
Slice and serve warm or at room temperature.
Notes
Room-temperature ingredients help create a smoother batter and filling.
Almond extract provides a stronger almond flavor, while vanilla extract offers a milder taste.
The coffee cake can be stored covered in the refrigerator for up to 5 days.
For best texture, bring slices to room temperature before serving.
Freeze individual slices for up to 2 months.
