This Vegan Almond Coffee Cake with Cream Cheese Filling is soft, moist, buttery, nutty, and inspired by the flavor of a classic almond croissant. It has a tender vanilla coffee cake base, a rich almond frangipane layer, a smooth dairy-free cream cheese swirl, and a crunchy almond vanilla crumble topping.
It tastes bakery-worthy, but it is completely vegan and dairy-free. The cake is sweet, soft, fragrant, and filled with cozy almond flavor in every bite. Serve it for brunch, breakfast, holidays, afternoon coffee, or dessert with a light dusting of powdered sugar.
If you love almond croissants, crumb cake, and cream cheese coffee cake, this recipe brings all three together in one beautiful cake.
Why You’ll Love This Vegan Almond Coffee Cake
This almond coffee cake is rich, moist, and perfect for special occasions.
You’ll love this recipe because it is:
- Completely vegan
- Dairy-free and egg-free
- Inspired by almond croissants
- Made with frangipane filling
- Swirled with vegan cream cheese
- Topped with crunchy almond crumble
- Soft, moist, and bakery-style
- Perfect for brunch, holidays, or dessert
What Makes This Almond Coffee Cake Special?
This cake has several delicious layers that make it taste extra special.
The vanilla cake is soft and tender. The frangipane adds a sweet almond richness. The vegan cream cheese filling creates a silky swirl through the center. The almond crumble on top bakes into a crunchy, buttery streusel.
Together, the layers create a coffee cake that tastes like an almond croissant and a bakery crumb cake in one.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 70–77 minutes
Cooling Time: 1 hour
Total Time: About 1 hour 30 minutes plus cooling
Servings: 16
Course: Cake, Breakfast, Brunch, Dessert
Cuisine: American-Inspired
Diet: Vegan
Ingredients
For the Frangipane Filling
- ½ cup vegan butter, melted
- ¾ cup granulated sugar
- 1 ½ cups almond flour
- ½ teaspoon sea salt
- ¼ cup plus 2 tablespoons all-purpose flour
- 3 tablespoons almond milk
- 2 teaspoons vanilla extract or almond extract
For the Almond Crumble
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 5 tablespoons vegan butter, melted and cooled
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
- ⅓ of the prepared frangipane
- ½ cup sliced almonds
For the Vegan Cream Cheese Filling
- 8 ounces vegan cream cheese, room temperature
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Vanilla Coffee Cake Batter
- ⅔ cup vegan buttermilk, room temperature
- ½ cup vegan unsalted butter, melted
- 1 ¼ cups granulated sugar
- ¾ cup dairy-free sour cream or dairy-free yogurt, room temperature
- 1 tablespoon vanilla extract or vanilla paste
- ¼ teaspoon sea salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 cups all-purpose flour
For Serving
- Powdered sugar, optional
Ingredient Notes
Vegan Butter
Vegan butter gives the cake, frangipane, and crumble a rich, buttery flavor. Use unsalted vegan butter if possible.
Almond Flour
Almond flour gives the frangipane its signature nutty taste and soft texture. Do not replace all the flour in the cake with almond flour, or the cake will not bake correctly.
Vegan Cream Cheese
Use a thick dairy-free cream cheese for the best swirl. Let it soften at room temperature so it mixes smoothly.
Dairy-Free Yogurt or Sour Cream
This helps keep the cake moist and tender. Plain unsweetened dairy-free yogurt or dairy-free sour cream both work well.
Vegan Buttermilk
Vegan buttermilk adds moisture and helps the cake rise. You can make it by mixing plant milk with a little vinegar or lemon juice and letting it sit for a few minutes.
Sliced Almonds
Sliced almonds add crunch and make the top look beautiful.
How to Make Vegan Almond Coffee Cake
Step 1: Prepare the Pan
Preheat your oven to 350°F.
Line a 9-inch springform pan with parchment paper and grease the sides.
Step 2: Make the Frangipane
In a small bowl, mix together melted vegan butter, sugar, almond flour, sea salt, all-purpose flour, almond milk, and vanilla or almond extract.
Stir with a fork until the mixture becomes thick and paste-like.
Set aside.
Step 3: Make the Almond Crumble
In a medium bowl, mix flour, sugar, melted vegan butter, vanilla extract, and sea salt until crumbly.
Add ⅓ of the frangipane to the crumble mixture.
Use clean hands or a fork to rub the frangipane into the crumble until evenly distributed.
Set aside. The sliced almonds will be added on top later.
Step 4: Make the Cream Cheese Filling
In another bowl, beat together the vegan cream cheese, brown sugar, cornstarch, and vanilla extract until smooth and fluffy.
Set aside.
Step 5: Make the Cake Batter
In a large bowl, whisk together melted vegan butter, sugar, dairy-free yogurt or sour cream, and vanilla extract.
Add flour, baking powder, baking soda, and sea salt.
Begin mixing, then slowly pour in the vegan buttermilk.
Whisk just until the batter comes together. Do not overmix.
Step 6: Assemble the Coffee Cake
Spoon half of the cake batter into the prepared springform pan.
Spread it evenly to the edges.
Add the vegan cream cheese filling on top and spread it gently.
Spread the frangipane over the cream cheese layer.
Spoon the remaining cake batter over the top and carefully spread it to cover the filling.
Sprinkle the almond crumble over the cake.
Top with sliced almonds.
Step 7: Bake
Bake for 70–77 minutes, or until the top is lightly golden and a toothpick inserted into the cake comes out clean or with a few moist crumbs.
The bake time is long because of the rich filling, but the cake stays moist.
Step 8: Cool
Let the cake cool in the pan for at least 1 hour.
This helps the filling set and makes slicing easier.
Step 9: Serve
Remove the sides of the springform pan.
Dust with powdered sugar if desired.
Slice and serve.
Tips for the Best Almond Coffee Cake
Use room-temperature dairy-free yogurt and vegan buttermilk.
Do not overmix the cake batter.
Chill or cool the crumble briefly if it feels too soft.
Spread the layers gently so they stay even.
Use a springform pan for easy removal.
Let the cake cool before slicing.
Bake until the center is fully set.
Dust with powdered sugar for a bakery-style finish.
Can I Make This Coffee Cake Without the Cream Cheese Filling?
Yes. You can leave out the vegan cream cheese filling and make it more like a traditional almond crumb coffee cake.
The cake will bake a little faster without the cream cheese layer, so begin checking around 55–60 minutes.
You can also replace the cream cheese filling with a cinnamon sugar layer.
Can I Make This Almond Coffee Cake Gluten-Free?
Yes. Use a 1:1 gluten-free flour blend that contains xanthan gum.
Do not use only almond flour for the cake batter. Almond flour alone will not provide the right structure.
A cup-for-cup gluten-free baking blend works best.
Easy Variations
Raspberry Almond Coffee Cake
Add a thin layer of raspberry jam over the cream cheese filling before adding the frangipane.
Blueberry Almond Coffee Cake
Sprinkle fresh blueberries over the cream cheese layer.
Cinnamon Almond Coffee Cake
Add a cinnamon sugar layer in place of the cream cheese filling.
Orange Almond Coffee Cake
Add orange zest to the cake batter and frangipane.
Chocolate Almond Coffee Cake
Sprinkle dairy-free chocolate chips between the layers.
Gluten-Free Almond Coffee Cake
Use a 1:1 gluten-free flour blend with xanthan gum.
What to Serve with Almond Coffee Cake
This cake is delicious on its own, but it pairs beautifully with warm drinks and brunch sides.
Serve it with:
- Coffee
- Iced coffee
- Hot tea
- Almond milk latte
- Fresh berries
- Fruit salad
- Vegan yogurt
- Brunch potatoes
- Smoothies
- Powdered sugar
- Dairy-free whipped cream
Storage Instructions
Store leftover coffee cake in an airtight container at room temperature for 1 day or in the refrigerator for up to 4–5 days.
Because of the cream cheese filling, refrigeration is best for longer storage.
Freezing Instructions
Slice the cooled cake and wrap each piece tightly.
Freeze for up to 2 months.
Thaw overnight in the refrigerator or at room temperature.
Reheating Tips
Warm individual slices in the microwave for 10–15 seconds.
You can also reheat slices in a low oven until just warmed through.
Frequently Asked Questions
Is this almond coffee cake vegan?
Yes. This recipe is made without eggs or dairy.
Does this cake taste like almond croissants?
Yes. The almond flour frangipane, vanilla cake, and crunchy almond topping give it a flavor inspired by almond croissants.
Can I use almond extract instead of vanilla?
Yes. Almond extract will give the cake a stronger almond flavor. Vanilla creates a softer, sweeter flavor.
Can I skip the frangipane?
The frangipane is a key part of the almond croissant flavor, but you can leave it out for a simpler vanilla cream cheese coffee cake.
Can I make this ahead of time?
Yes. This cake can be baked a day ahead and stored in the refrigerator. Let it come closer to room temperature before serving.
Why does this cake bake so long?
The cake has several moist layers, including cream cheese and frangipane, so it needs a longer bake time to fully set.
Can I use a regular cake pan?
A springform pan works best because the cake is tall and easier to remove. A deep 9-inch cake pan may work, but removal can be harder.
Recipe Card
Vegan Almond Coffee Cake with Cream Cheese Filling
A soft, moist vegan almond coffee cake inspired by almond croissants, made with vanilla cake, frangipane, dairy-free cream cheese filling, and almond crumble topping.
Prep Time: 20 minutes
Cook Time: 70–77 minutes
Cooling Time: 1 hour
Total Time: About 1 hour 30 minutes plus cooling
Servings: 16
Ingredients
Frangipane Filling
- ½ cup vegan butter, melted
- ¾ cup granulated sugar
- 1 ½ cups almond flour
- ½ teaspoon sea salt
- ¼ cup plus 2 tablespoons all-purpose flour
- 3 tablespoons almond milk
- 2 teaspoons vanilla extract or almond extract
Almond Crumble
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 5 tablespoons vegan butter, melted and cooled
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
- ⅓ of the prepared frangipane
- ½ cup sliced almonds
Cream Cheese Filling
- 8 ounces vegan cream cheese, room temperature
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Cake Batter
- ⅔ cup vegan buttermilk, room temperature
- ½ cup vegan unsalted butter, melted
- 1 ¼ cups granulated sugar
- ¾ cup dairy-free sour cream or dairy-free yogurt, room temperature
- 1 tablespoon vanilla extract or vanilla paste
- ¼ teaspoon sea salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 cups all-purpose flour
Serving
- Powdered sugar, optional
Instructions
- Preheat oven to 350°F.
- Line a 9-inch springform pan with parchment paper and grease the sides.
- In a small bowl, mix all frangipane ingredients until a thick paste forms. Set aside.
- In a medium bowl, mix flour, sugar, melted vegan butter, vanilla, and salt for the crumble.
- Add ⅓ of the frangipane to the crumble and mix until evenly distributed. Set aside.
- In another bowl, beat vegan cream cheese, brown sugar, cornstarch, and vanilla until smooth. Set aside.
- In a large bowl, whisk melted vegan butter, sugar, dairy-free yogurt or sour cream, and vanilla.
- Add flour, baking powder, baking soda, and sea salt.
- Slowly pour in the vegan buttermilk while mixing.
- Mix just until combined.
- Spread half of the cake batter into the prepared pan.
- Spread the cream cheese filling over the batter.
- Spread the frangipane over the cream cheese layer.
- Add the remaining cake batter on top and spread gently.
- Sprinkle the crumble over the cake.
- Top with sliced almonds.
- Bake for 70–77 minutes, or until a toothpick comes out clean.
- Cool in the pan for at least 1 hour.
- Remove from the springform pan.
- Dust with powdered sugar if desired.
- Slice and serve.
Notes
Use a 1:1 gluten-free flour blend with xanthan gum for a gluten-free version.
Do not replace all-purpose flour with only almond flour.
The cream cheese filling can be omitted for a simpler almond crumb cake.
Let the cake cool before slicing so the layers set properly.
Store leftovers in the refrigerator for up to 4–5 days.
Nutrition Estimate
Per serving:
- Calories: 390
- Carbohydrates: 42g
- Protein: 6g
- Fat: 23g
- Fiber: 3g
- Sugar: 24g
Nutrition values are approximate and may vary depending on ingredients used.
Final Thoughts
This Vegan Almond Coffee Cake with Cream Cheese Filling is rich, tender, nutty, and beautifully layered. It has the flavor of an almond croissant, the texture of a moist coffee cake, and the cozy sweetness of a bakery-style crumb topping.
Serve it for brunch, holidays, dessert, or a special weekend treat with coffee or tea.