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    Vegan Tahini Coffee Cake

    December 14, 2022 by Sara Tercero 18 Comments

    Jump to Recipe Print Recipe

    If you are a coffee cake fan, you will love this vegan tahini coffee cake! This vegan recipe has all the elements you need: moist cake, an intensely spiced cinnamon filling and a crumble top layer. Plus it has a drizzled sugar and tahini glaze that is to die for. Not only is this cake delicious but it's is so easy to make.

    image coffee cake

    Why you will love this coffee cake recipe

    This vegan tahini coffee cake is the stuff legends are made of. The cake is so moist and fluffy you won't believe it's vegan. The streusel crumble layer is perfection with the addition of good for you oats. The icing on the cake is made from combining powdered sugar, sesame tahini and plant milk. This may be the tastiest sweet treat recipe I have ever developed in my whole career as a Chef. I developed this one in partnership with Mighty Sesame Tahini Co. and have been compensated for using their brand tahini. As always the opinions are my own, and I am committed to partnering only with brands I love and trust and want to share with you.

    image side view coffee cake

    What is coffee cake?

    Coffee cake refers to a type of layered cake that usually has a streusel type topping that people enjoy while drinking coffee. Contrary to the name's implication, coffee cake does not contain coffee. It may, but it usually does not. Coffee shops and cafes usually sell coffee cakes by the slice to nibble while enjoying a coffee. My children love a good crumbly coffee cake. Most people have heard of sour cream coffee cake but I set out to make a dairy-free tahini cake instead. This vegan tahini coffee cake exceeded my expectations and is the best piece of cake I have ever eaten. Even my kids devour this one with abandon, it tastes so good.

    image whole coffee cake
    Vegan Tahini Coffee Cake

    What is Tahini?

    Tahini is a ground paste of sesame seeds. It's used in Middle Eastern and Mediterranean foods. Tahini adds a nutty flavor to any dish and has a decadent creaminess. I use tahini in my plant-based recipes because it makes foods creamy without dairy. Tahini is very healthy and has about the same nutritional stats as peanut butter. It really makes the flavors in this coffee cake pop. You can read more about my favorite sesame tahini from Mighty Sesame Co. here.

    image Mighty Sesame Co used for Creamy Lemon Tahini DressingTahini
    Mighty Sesame Tahini

    Ingredients for Vegan Tahini Coffee Cake

    Most of these ingredients are pantry staples like sugar, vanilla, oats and cinnamin. For Vegan butter you may use whatever brand you like. When selecting tahini for the recipe, be sure it is runny and not clumpy. That is why I love using Mighty Sesame Co tahini because it is always deliciously pourable.

    • For Cake
    • AP Flour
    • unsweetened plant milk
    • organic sugar
    • unsweetened apple sauce
    • olive oil
    • tahini
    • vanilla
    • salt
    • baking soda
    • Middle Layer
    •  brown sugar
    • tahini
    • cinnamon
    • Crumble Topping
    • vegan butter melted
    • brown sugar
    • flour
    • oats
    • cinnamon
    • Tahini Glaze
    •  powdered sugar
    • unsweetened plant milk
    • tahini

    How to make coffee cake

    This vegan tahini coffee cake is an easy 4 part recipe. We simply make a moist vegan cake, make the cinnamon sugar middle layer, make a crumble top and mix up a glaze. Then we layer and bake. When your friends or family see this gorgeous coffee cake they will think you are a wizard in the kitchen. The reality is that it is very simple.

    • Preheat oven to 350
    • Make Cake
    • Combine all liquid ingredients (plant milk, olive oil, apple sauce, tahini, vanilla) plus salt and baking soda in a bowl and mix well by hand or using beaters at slow speed
    • Add flour and sugar with beaters running on slow and mix until batter forms. Put aside until assembly.
    • Middle layer
    • Combine brown sugar, tahini and cinnamon until mixed and crumbly
    • Crumble Topping
    • Combine melted vegan butter, sugar, oats, flour and cinnamon until a crumbly dough forms.
    • In a large oiled baking pan make one layer with half of the cake. Then make a layer with cinnamon, tahini and sugar mixture. Pour remainder of cake over and top with crumble mix.
    • Bake for 35 -40 minutes. Check at 35 minutes by inserting a toothpick in the center. If it is clean when removing then it is done. If batter clings to the skewer keep cooking in 5 minute increments.
    • Tahini Glaze
    • Combine tahini, powdered sugar and plant milk. Mix well to avoid lumps.
    • Let the cake cool at least 30 minutes before cutting into 12 pieces and drizzling with the glaze.

    Other Tahini Recipes

    • Healthy Homemade Tahini Granola
    • Middle Eastern Sheet Pan Dinner
    • Lemon Tahini Orzo Salad
    slice of vegan tahini coffee cake with a tahini drizzle served on a ceramic dish.

    Vegan Tahini Coffee Cake

    This incredibly moist and crumbly coffee cake is perfect. Make it to take to a Holiday brunch or make a batch to nibble all week for breakfast. It's easy to make and tastes amazing.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    cooling time 30 minutes mins
    Course Breakfast, Dessert, holiday, Snack
    Cuisine American, fusion
    Servings 12 slices
    Calories 559 kcal

    Ingredients
      

    For Cake

    • 3 cups all purpose flour
    • 2 cups unsweetened plant milk
    • 1 ½ Cups Organic Sugar
    • ½ cups unsweetened apple sauce
    • ¼ cup extra virgin olive oil
    • 3 tbsp sesame tahini
    • 1 tbsp vanilla
    • 1 tsp salt
    • 1 tsp baking soda

    Middle Layer

    • ¾ cup brown sugar
    • 2 tbsp sesame tahini
    • 2 tbsp cinnamin

    Crumble topping

    • 8 tbsp vegan butter
    • ¾ cup brown sugar
    • ¾ cup flour
    • ½ cup oats
    • 1 tbsp cinnamon

    Tahini glaze

    • ½ cup powdered sugar
    • ¼ cup unsweetened plant milk
    • 3 tbsp sesame tahini

    Instructions
     

    • Preheat oven to 350F
    • First make cake: combine all liquid ingredients (plant milk, olive oil, apple sauce, tahini, vanilla) plus salt and baking soda in a bowl and mix well by hand or using beaters at slow speed. Add flour and sugar with beaters running on slow and mix until batter forms. Put aside until assembly.
    • Make middle layer by combining brown sugar, tahini and cinnamon until mixed and crumbly. Set aside.
    • Make crumble by combining melted vegan butter, sugar, oats, flour and cinnamon until a crumbly dough forms. Set aside until needed.
    • In a large oiled  baking pan make one layer with half of the cake. Then make a layer with the cinnamon, tahini and sugar mixture. Pour remainder of cake over and top with crumble mix.
    • Bake for 35 -40 minutes. Check at 35 minutes by inserting a toothpick in the center. If it is clean when removing then it is done. If batter clings to the toothpick keep cooking in 5 minute increments.
    • Make tahini glaze by combining tahini, powdered sugar and plant milk. Mix well to avoid lumps. Set aside until cake is cooled.
    • Let the cake cool at least 30 minutes before cutting into 12 pieces and drizzling with the glaze.
    • Once completely cooled you can wrap the coffee cake tightly and store at room temperature and enjoy for 2-3 days. Or you can store in the refrigerator and enjoy for a week or more!

    Nutrition

    Calories: 559kcalCarbohydrates: 95gProtein: 8gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.04gSodium: 376mgPotassium: 219mgFiber: 3gSugar: 58gVitamin A: 466IUVitamin C: 1mgCalcium: 125mgIron: 3mg
    Keyword baking, cake, tahini
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Sarah Welcome

      September 29, 2023 at 9:37 am

      If I don't have vegan butter, can I substitute coconut oil?

    2. Sara Tercero

      September 29, 2023 at 3:47 pm

      I think that would be ok. I have not tested it but it's usually a decent sub!

    3. Sue

      November 12, 2023 at 5:15 pm

      Looks delicious! Can you please confirm what size pan? It looks maybe 9x12...? Thanks!

    4. Sara Tercero

      November 12, 2023 at 8:58 pm

      My pan is 9X13 it is the Caraway Home rectangle pan. I am sure 9x12 won't make much of a difference!

    5. Donna Husch

      November 13, 2023 at 11:19 pm

      5 stars
      I haven't made it yet but it sounds really yummy!!!

    6. Sara Tercero

      November 15, 2023 at 9:48 am

      It is one of my best recipes! Hope you like it

    7. Marilyn

      November 22, 2023 at 3:45 pm

      Hi Sara! The recipe looks delicious; however, the instructions don’t indicate adding the 1 1/2 cups organic sugar for the cake. (I assume it is added with the flour but thought you might want to update recipe.) 😉 Thanks for all of your recipes.

    8. Sara Tercero

      November 22, 2023 at 4:12 pm

      Thanks, on it!

    9. Catherine

      December 04, 2023 at 11:43 am

      Is there coffee in the recipe?

    10. Sara Tercero

      December 09, 2023 at 7:24 am

      No, coffee cake is not a cake made with coffee. It's a cake you eat with coffee.

    11. Jenna

      December 13, 2023 at 9:07 am

      I am gluten free as well as dairy free. What flour would you suggest instead of AP flour?

    12. Sara Tercero

      December 15, 2023 at 9:20 am

      I would use Gluten free flour. It's a 1:1 sub!

    13. Kathleen Davidson

      December 15, 2023 at 5:00 pm

      Could this be made a day ahead?

    14. Kathleen Davidson

      December 16, 2023 at 3:40 pm

      If making a day ahead of a holiday brunch, how would you store?

    15. Sara Tercero

      December 22, 2023 at 9:50 am

      I would keep it on the counter covered (after it cools of course) You can wait to do the tahini drizzle until serving.

    16. Sara Tercero

      December 22, 2023 at 9:51 am

      Absolutely! It will be luscious and moist up to 3 or 4 days.

    17. Kim

      February 02, 2025 at 4:23 pm

      5 stars
      I made this for my daughter and her family and they absolutely loved it! Thank you for the recipe!

    18. Sara Tercero

      February 02, 2025 at 6:41 pm

      Thank you Kim! I appreciate the feedback so much! I love this one so much.

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    About BetterFoodGuru

    image Sara Tercero

    Hi, I am Sara Tercero, the Chef behind BetterFoodGuru. It is my mission to prove that plants are delicious and to help others cook and eat their way to health and happiness. My recipes are inspired by global flavors and my love for eating the rainbow. Reach out on social media or leave a review with feedback!

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