If you love almond croissants, this Vegan Almond Coffee Cake is about to become your new favorite treat. Imagine a buttery-soft vanilla cake swirled with silky dairy-free cream cheese and homemade frangipane, all finished with a sweet almond streusel topping. Each bite tastes like the best parts of an almond croissant — but in an easy, sliceable coffee cake.
And the best part? It’s completely egg-free and dairy-free, yet so rich and tender you’d never guess it’s vegan.
Why You’ll Love This Almond Coffee Cake
- Almond croissant flavor made simple – No laminating dough or pastry rolling required!
- Layers of indulgence – Vanilla cake, frangipane, and cream cheese ripple throughout.
- Bakery-style streusel topping – Sweet, nutty, and perfectly crunchy.
- Versatile – Serve for brunch, holidays, or even as a dessert with a dusting of powdered sugar.
- Vegan-friendly – No eggs, no dairy, but all the buttery flavor.
Key Components
This recipe combines four simple layers for the ultimate coffee cake experience:
- Soft Vanilla Cake – A one-bowl batter that bakes up tender and moist.
- Frangipane (Almond Cream) – Made with almond flour, vegan butter, and sugar for rich, nutty flavor.
- Cream Cheese Swirl – A silky, slightly tangy ripple using vegan cream cheese.
- Almond Streusel Topping – A crunchy mix of crumbly vanilla topping and sliced almonds.
Ingredients You’ll Need
Frangipane Filling:
- Vegan butter
- Granulated sugar
- Almond flour
- All-purpose flour
- Almond milk
- Vanilla or almond extract
- Sea salt
Almond Streusel:
- All-purpose flour
- Granulated sugar
- Vegan butter
- Vanilla extract
- Sea salt
- Extra frangipane + sliced almonds
Cream Cheese Swirl:
- Vegan cream cheese
- Brown sugar
- Cornstarch
- Vanilla extract
Cake Batter:
- Vegan buttermilk
- Vegan butter
- Sugar
- Dairy-free sour cream or yogurt
- Vanilla extract
- Baking powder + baking soda
- Sea salt
- All-purpose flour (or gluten-free 1:1 blend with xanthan gum)
Step-by-Step Instructions
- Prep the Oven & Pan
Preheat oven to 350°F (175°C). Line and grease a 9-inch springform pan. - Make the Frangipane
Mix almond flour, sugar, melted vegan butter, flour, almond milk, vanilla/almond extract, and salt into a paste. - Mix the Streusel
Combine flour, sugar, melted butter, vanilla, and salt until crumbly. Rub in a portion of the frangipane and set aside. - Whip the Cream Cheese Filling
Beat vegan cream cheese, sugar, cornstarch, and vanilla until fluffy. - Prepare the Vanilla Cake Batter
Whisk vegan butter, sugar, yogurt, and vanilla until smooth. Add dry ingredients, alternating with vegan buttermilk, until combined. - Assemble the Cake
- Spread half the cake batter into the pan.
- Layer with cream cheese filling, then frangipane.
- Top with remaining cake batter.
- Sprinkle streusel and sliced almonds on top.
- Bake
Bake for 70–75 minutes, until golden and a toothpick comes out clean. - Cool & Serve
Let cool for at least 30 minutes before removing from the pan. Dust with powdered sugar before slicing.
Recipe Tips & Variations
- Skip the cream cheese swirl: Swap in a cinnamon-sugar layer for a more classic coffee cake.
- Gluten-free option: Use a 1:1 gluten-free flour blend with xanthan gum. Almond flour alone will not work.
- Holiday-worthy: Dust with powdered sugar or drizzle with a light almond glaze for extra flair.
Storage
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze individual slices for up to 2 months.
Final Thoughts
This Vegan Almond Coffee Cake is everything you love about almond croissants, wrapped up in an easy-to-make, bakery-worthy cake. Perfect for holiday mornings, cozy weekends, or impressing guests — without anyone knowing it’s vegan.