Name: Moist Vegan Almond Coffee Cake with Cream Cheese Filling Recipe
Prep time: 20 min
Cook time: 1 h 17 min
Total time: 1 h 37 min
Cuisine: Vegan
Ingredients: 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 2 tsp almond extract; 1 cup (125 g) all-purpose flour; 1/2 cup (100 g) granulated sugar; 5 tbsp (70 g) unsalted vegan butter, melted and cooled to room temperature; 1 tsp vanilla extract; 1/8 tsp sea salt; 1/3 of the frangipane (prepared above); 1/2 cup sliced almonds; 8 ounces vegan cream cheese, room temperature; 1 tbsp brown sugar; 1 tbsp cornstarch; 1 tsp vanilla extract; 2/3 cup (180 g) vegan buttermilk, room temperature; 1/2 cup (113 g) vegan unsalted butter; 1 1/4 cup (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 paste; 1/4 tsp sea salt; 2 tsp baking powder; 1/2 tsp baking soda; 3 cups (375 g) all-purpose flour

Jump to Recipe· 4.2 from 36 reviews

If you’ve ever dreamed of a coffee cake that is tender, bursting with nutty almond goodness, and layered with a luscious cream cheese filling but happens to be completely plant-based, then you are in for a treat! This Moist Vegan Almond Coffee Cake with Cream Cheese Filling Recipe is exactly what you need to brighten your mornings, elevate your brunch, or impress your friends with a slice of moist, flavorful delight. It combines the rich nuttiness of almond flour, the creamy tang of vegan cream cheese, and an irresistible almond crumble topping, creating an unforgettable mouthfeel and flavor harmony that truly feels like a warm hug in cake form.

Ingredients You’ll Need

A white bowl filled with a thick, light brown batter with a coarse texture is positioned on a white marbled surface. A metal whisk is partially submerged in the batter, showing some batter clinging to the wires and the bowl's edge. The mixture looks smooth but grainy, with strokes evident from stirring. photo taken with an iphone --ar 4:5 --v 7

Every ingredient is thoughtfully chosen to bring out the best in this cake’s flavor and texture. From the almond flour that provides tender crumb and nuttiness, to the vegan cream cheese which adds that oh-so-satisfying layer of creaminess, each component works together seamlessly to make this recipe shine.

Unsalted vegan butter: Essential for a rich, moist texture and buttery flavor in both frangipane and cake batter.
Granulated sugar: Sweetens the layers without overwhelming the delicate almond notes.
Almond flour: Delivers a tender crumb and deep almond flavor crucial for the frangipane filling.
Sea salt: Balances and enhances all the sweet and nutty flavors beautifully.
All-purpose flour: Provides structure for the cake batter and crumble topping; can be swapped for gluten-free flour for dietary needs.
Almond milk: Adds moisture while reinforcing the almond flavor profile.
Vanilla or almond extract: Key aromatics that elevate the cake’s complexity and nuttiness.
Sliced almonds: Give an irresistible crunch to the topping and a signature look.
Vegan cream cheese: Creates the luscious cream cheese filling that makes this coffee cake stand out.
Brown sugar: Adds depth and a subtle caramel note to the filling.
Cornstarch: Helps thicken the cream cheese filling to the perfect consistency.
Vegan buttermilk and dairy-free yogurt: Both keep the cake super moist and tender with a slight tang.
Baking powder and baking soda: Leaven the cake perfectly for a light crumb.

How to Make Moist Vegan Almond Coffee Cake with Cream Cheese Filling Recipe

Step 1: Prepare the Frangipane Filling

Start by mixing the melted vegan butter, sugar, almond flour, sea salt, all-purpose flour, almond milk, and your choice of vanilla or almond extract. Use a fork to combine everything until you get a thick, paste-like consistency. This frangipane is where much of the almond magic happens, lending moistness and deep flavor to the cake’s layers.

Step 2: Make the Almond Crumble

In a separate bowl, mix all the crumble ingredients except the sliced almonds until the mixture looks like coarse sand. Then, incorporate a third of the frangipane into the crumble gently using clean hands—it’s a trick that creates a tender, buttery topping with exciting texture contrast once baked. Finally, toss in the sliced almonds to add that signature nutty crunch on top.

Step 3: Whip Up the Cream Cheese Filling

Using a hand mixer, beat the vegan cream cheese with brown sugar, cornstarch, and vanilla extract until smooth and fluffy. This filling will add an irresistible creamy layer to the cake that perfectly balances the nutty flavors and crumbly textures around it.

Step 4: Prepare the Vanilla Coffee Cake Batter

Whisk together the vegan butter, sugar, dairy-free yogurt, and vanilla extract until smooth. Sift in the flour, baking powder, baking soda, and sea salt, and then pour the vegan buttermilk in gradually. Stir just until all ingredients are combined—overmixing can make the cake tough, and we want that soft, tender crumb!

Step 5: Assemble the Cake

Spread half of the batter evenly in a lined 9-inch springform pan, then layer the cream cheese filling on top, smoothing to the edges with an offset spatula. Next, spread the frangipane filling evenly over the cream cheese. Lastly, spoon the remaining batter over the frangipane and spread it out gently. To finish, sprinkle the crumble mixed with sliced almonds over the top for that inviting crunch and nutty aroma.

Step 6: Bake and Cool

Bake at 350°F for about 75 to 77 minutes—yes, it’s a longer bake time but don’t worry, this cake never dries out! Remove from oven when a toothpick inserted comes out clean and the crumble topping is golden and tempting. Let the cake cool in the pan for an hour before removing the springform sides to slice it perfectly.

How to Serve Moist Vegan Almond Coffee Cake with Cream Cheese Filling Recipe

The image shows a close-up of a round cake with three clear layers: the bottom layer is a dense, light brown cake base; the middle layer is a creamy, smooth filling in a pale yellow shade; the top layer is a crumbly, golden brown streusel with sliced almonds sprinkled on it and a dusting of powdered sugar. The cake rests on crumpled brown parchment paper placed on a white marbled surface. Behind the cake is a clear glass bottle filled with milk, softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar on top creates a beautiful finish, while a handful of extra sliced almonds adds an eye-catching touch of elegance and texture. Fresh berries on the side can also brighten up each slice with vibrant color and juiciness.

Side Dishes

This coffee cake pairs wonderfully with a hot cup of freshly brewed coffee or a creamy chai latte, making it an ideal brunch centerpiece. For a refreshing contrast, serve alongside a citrusy fruit salad that balances the richness with bright acidity.

Creative Ways to Present

Try serving individual slices with a dollop of coconut whipped cream and a drizzle of maple syrup for extra indulgence. You can also layer cube-sized pieces into parfait glasses with vegan vanilla yogurt and granola for a stunning dessert or breakfast parfait inspired by this recipe.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store any leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days, or refrigerated for up to five days. Keep the crumble topping intact by avoiding excess moisture.

Freezing

This cake freezes beautifully. Wrap slices individually in plastic wrap and place them in a freezer-safe bag or container. Frozen portions will maintain freshness for up to 3 months. When you’re ready, thaw overnight in the fridge before enjoying.

Reheating

Rewarm slices gently in a toaster oven or conventional oven at 300°F for about 10 minutes to revive the moist crumb and melt the cream cheese filling slightly. Avoid microwaving as it can make the cake soggy.

FAQs

Can I substitute the almond flour in this recipe?

The almond flour is key for the distinctive nuttiness and moist texture in both the frangipane and overall cake, so it’s best to keep it. However, if allergic, you could try ground cashews or oat flour, but expect some variation in flavor and texture.

Is this coffee cake gluten free?

The traditional recipe uses all-purpose flour, but you can swap it 1:1 with a gluten-free flour blend containing xanthan gum (such as King Arthur Measure for Measure) to make a gluten-free version without compromising much on texture.

Can I make this cake without a springform pan?

You can use a regular 9-inch cake pan, but a springform pan makes removing the delicate coffee cake much easier and preserves the layers beautifully. If using a regular pan, line it well with parchment paper and handle with care.

How long does it take to bake this vegan almond coffee cake?

The baking time is around 75 to 77 minutes at 350°F. This longer bake time ensures the dense layers cook through perfectly while the crumble topping crisps up.

Can I prepare parts of this cake in advance?

Absolutely! You can prepare the frangipane, crumble, and cream cheese filling a day ahead and refrigerate them separately. Assemble the cake and bake fresh when ready to serve for the best texture.

Final Thoughts

There’s something truly comforting about a slice of this Moist Vegan Almond Coffee Cake with Cream Cheese Filling Recipe that feels like a special homemade gift to yourself or your loved ones. It’s richly layered, not too sweet, and filled with almond goodness that keeps you coming back for more. Whether you’re a longtime vegan or simply looking to try a new twist on a classic coffee cake, this recipe is a must-try. Trust me, once you make it, it will become a favorite that you’ll cherish baking over and over.