Vegan Recipe | Super Moist Vanilla Cinnamon Coffee Cake

by Molly Patrick on January 9, 2014

Moist, vanilla-y with a hint of lemon Sometimes you just need to eat cake.

And that’s just the way it is.

Also, baking in a warm kitchen on a cold morning is pretty much the coziest thing since…….wait for it…….. the womb (I’m really pleased that I finally got to use my womb analogy, btw).

The classy thing about this cake is that it is not dry like a lot of cakes, à la vegan.

This is awesome because there is nothing like going in for a bite only to be disappointed with the brick-like texture that is now in your mouth as you reach for anything wet to wash it down with.

 Get ready to experience pure moistness, happiness and bliss in mouth. 

Vanilla Cinnamon Coffee Cake 

Lemon and Cinnamon Ingredients:

  • 2 cups all purpose flour
  • 1 cup plus 2 tablespoons sugar
  • 1 teaspoon salt
  • 10 tablespoons Earth Balance Buttery Spread
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup coconut milk (The kind in the can. Full fat works best)
  • 1 tablespoon ground flax seeds, mixed with 3 tablespoons water
  • 2 tablespoons vanilla
  • 1 heaping tablespoon lemon zest
  • 2/3 cup brown sugar
  • 2 teaspoons ground cinnamon


  •  Preheat your oven to 350°.
  • Take 1 tablespoon of olive oil and spread it evenly in a 9 inch baking pan.
  • Sprinkle with 1 tablespoon of flour and tap out the access.
  • In a large bowl, add the flour, sugar and salt and whisk together.
  • Add the Earth Balance and cut into pieces with two knives until the pieces resemble frozen peas.
  • Take out 1 cup of this mixture and set it aside.
  • In the large mixing bowl with the flour, add the baking powder, baking soda, coconut milk, flax mixture, vanilla and lemon zest.
  • Mix until the batter is combined thoroughly and then pour into the greased cake pan.
  • Add the brown sugar and cinnamon to the reserved flour and stir with a fork until well blended.
  • Spread the brown sugar crumbles evenly on top of the cake and put in the oven.
  • Bake for 50 minutes.
  • Allow to cool before eating.

Sometimes you just need cake

I hope you enjoy this cake!

And, if you’re looking to spice up your kitchen, look no further. Bold Vegan – Food of South East Asia will teach you how to cook Asian street food. It doesn’t get much more exotic or spicier than that.

xo Molly

About Molly Patrick

Molly has been helping people better their eating habits for over a decade. It is her great passion to assist and support people in developing a thriving lifestyle. She writes vegan cookbooks to share her passion and show just how varied and exciting plant based food can be. She loves to travel and is always inspired by the food of global cultures. Additionally, Molly has opened vegan restaurants in California, Texas and New Mexico. She is currently working on her 4th book. If she’s not in her kitchen you will find her behind her camera, in front of her computer, on her meditation pillow, in a yoga class or watching Parks and Rec (Side note: I promise I’m not snobby. I grew up in a teepee so that took care of any privileged or snobby attitude I might have. besides that, I’m not even good at yoga. It has been my lifelong dream to touch even my fingers to the mat in a forward bend. It still boggles me that I can’t do it given that my arms are disproportionately long). Check her out at

  • { 1 comment… read it below or add one }

    Cache July 10, 2014 at 12:16 pm

    I made this for the first time, and it was seriously the BEST THING EVER! This will now and forever be my go-to dessert for entertaining, potlucks, EVERYTHING. Love it! Thank you!


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