There’s something about a slice of coffee cake with your morning drink that just feels right. This dairy free cinnamon streusel coffee cake is exactly that kind of treat.

It has a soft, tender crumb with layers of cinnamon streusel running through the middle and on top. The chopped pecans add a nice crunch too.

The whole thing is completely dairy free, so no butter, milk, or sour cream from a cow. I use dairy free versions instead, and honestly you would never guess the difference.

I finish it off with a simple vanilla glaze that soaks in a little while the cake is still warm. It’s the perfect final touch.

Whether it’s for breakfast, an afternoon snack, or dessert, this cake works any time of day. Let me show you how I make it.

Why This Recipe Is a Keeper

Soft and Tender – Dairy free sour cream gives every slice a moist, tender crumb that stays delicious.

Irresistible Streusel – Cinnamon, brown sugar, and pecans create generous crumbs with warm flavor and satisfying texture.

Flavor in Every Bite – A hidden streusel layer brings sweet cinnamon and buttery pecan flavor throughout the cake.

Perfectly Balanced – The lightly tangy cake balances the sweet streusel and vanilla glaze beautifully.

Here’s What You’ll Need

For the Cinnamon Streusel

1 1/4 cups All-Purpose Flour
3/4 cup Light Brown Sugar
2 tsp Ground Cinnamon
1/4 tsp Fine Salt
1/2 cup Dairy Free Butter, Melted
3/4 cup Chopped Pecans

For the Coffee Cake

2 1/2 cups All-Purpose Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Fine Salt
3/4 cup Dairy Free Butter, Softened
1 cup Granulated Sugar
1/2 cup Light Brown Sugar
3 Large Eggs
2 tsp Pure Vanilla Extract
1 cup Dairy Free Sour Cream
1/3 cup Unsweetened Soy Milk

For the Vanilla Glaze

1 cup Powdered Sugar
2 tbsp Unsweetened Soy Milk
1/2 tsp Pure Vanilla Extract

How to Make It

Step 1

Heat the oven to 350°F. Line a 9-inch springform pan with parchment paper and lightly coat the sides with neutral oil.

Step 2

Stir the flour, brown sugar, cinnamon, and salt for the streusel together. Pour in the melted dairy free butter, mix until large crumbs form, and fold in the chopped pecans.

Step 3

Whisk the flour, baking powder, baking soda, and salt for the cake in a separate bowl. Beat the softened dairy free butter, granulated sugar, and brown sugar for 3 minutes, then beat in the eggs and vanilla extract.

Step 4

Mix in the dry ingredients in three additions, alternating with the dairy free sour cream and soy milk. Spread half the thick batter in the prepared pan and scatter with one-third of the streusel.

Step 5

Cover with the remaining batter and top evenly with the remaining streusel. Bake for 52 to 60 minutes, loosely covering the top with foil if it browns too quickly, until a toothpick comes out clean.

Step 6

Cool the coffee cake in the pan for 20 minutes, then release the sides and let it cool for at least 45 minutes. Whisk the powdered sugar, soy milk, and vanilla extract into a smooth glaze.

Step 7

Drizzle the vanilla glaze over the slightly warm cake. Let the glaze set for 15 minutes before serving.

Recipe Tips

Use Softened Dairy-Free Butter

Let the dairy-free butter, eggs, dairy-free sour cream, and soy milk sit out until they are close to room temperature. This helps the batter mix evenly and keeps the butter from firming up when the cooler ingredients are added.

Use stick-style dairy-free butter when possible. Tub-style spreads often contain more water, which can make the cake softer and the streusel less crisp.

Make Large Streusel Crumbs

Mix the melted dairy-free butter into the streusel ingredients until you have a mixture with both small crumbs and large, chunky pieces. Large crumbs give the topping a better texture after baking.

Fold in the pecans after the butter is mixed through, and avoid crushing them into the streusel. Chopped pieces around 1/4 inch give you nutty flavor in every serving without making the topping difficult to spread.

Cream The Butter And Sugar Well

Beat the softened dairy-free butter with both sugars for the full 3 minutes. The mixture should look lighter and fluffy before you add the eggs.

Add the eggs one at a time, mixing well after each addition, then mix in the vanilla. If the mixture looks slightly uneven after the eggs go in, the dry ingredients will bring it back together.

What to Make Next