This deliciously “buttery” almond coffee cake is inspired by the classic almond croissant—with rich frangipane and a vegan cream cheese filling rippled throughout. A crunchy almond-vanilla streusel crowns the cake, making every bite nutty, sweet, and satisfying. Best of all? You’d never guess it’s dairy-free and 100% vegan!
When I first tested this cake, I was instantly reminded of Sunday mornings with Nonna. She adored almond pastries, and the aroma of toasted almonds and vanilla always filled her kitchen. This cake captures that same warmth in every slice—moist, indulgent, and made for sharing.
Why You’ll Love This Recipe
- Moist & Buttery (without butter!) – Almond flour and vegan butter keep this cake rich and tender.
- Inspired by Almond Croissants – Layers of frangipane and cream cheese filling give bakery-level flavor.
- Perfect for Gatherings – Serves 16, making it ideal for brunch, holidays, or coffee with friends.
- Freezer-Friendly – Bake ahead and freeze slices for quick treats anytime.
Ingredients
Frangipane Filling
- ½ cup (112 g) unsalted vegan butter, melted
- ¾ cup (150 g) granulated sugar
- 1½ cups (150 g) almond flour
- ½ tsp sea salt
- ¼ cup + 2 tbsp all-purpose flour
- 3 tbsp almond milk
- 2 tsp vanilla extract or almond extract
Almond Crumble Topping
- 1 cup (125 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 5 tbsp (70 g) unsalted vegan butter, melted and cooled
- 1 tsp vanilla extract
- ⅛ tsp sea salt
- ⅓ of the prepared frangipane
- ½ cup sliced almonds
Cream Cheese Filling
- 8 oz vegan cream cheese, room temperature
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Cake Batter
- ⅔ cup (180 g) vegan buttermilk, room temperature
- ½ cup (113 g) vegan unsalted butter
- 1¼ cups (250 g) granulated sugar
- ¾ cup (170 g) dairy-free sour cream or yogurt, room temperature
- 1 tbsp vanilla extract or paste
- ¼ tsp sea salt
- 2 tsp baking powder
- ½ tsp baking soda
- 3 cups (375 g) all-purpose flour
Instructions
-
Prep
Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and grease the rims. -
Make the Frangipane
Mix all frangipane ingredients in a small bowl until a paste forms. Set aside. -
Prepare the Crumble
Mix crumble ingredients (except sliced almonds) until sandy in texture. Rub in ⅓ of the frangipane with clean hands until evenly distributed. Set aside. -
Make the Cream Cheese Filling
Beat vegan cream cheese, brown sugar, cornstarch, and vanilla with a hand mixer until fluffy and smooth (1–2 minutes). -
Mix the Cake Batter
Whisk vegan butter, sugar, dairy-free yogurt, and vanilla until combined. Add flour, baking powder, baking soda, and salt. As you whisk, pour in the vegan buttermilk. Mix until just incorporated. -
Assemble the Cake
- Spread half the batter into the pan.
- Layer with cream cheese filling, then spread the frangipane on top.
- Spoon remaining batter over the filling.
- Sprinkle crumble and sliced almonds over the top.
-
Bake
Bake 75–77 minutes, until a toothpick comes out clean and crumble is golden. -
Cool & Serve
Let cool in the pan for 1 hour. Remove springform rim, dust with powdered sugar, slice, and enjoy!
Tips for Success
- Don’t skip the long bake time—it keeps the cake moist without drying out.
- Ensure all ingredients are at room temperature for the best texture.
- Use almond extract for stronger almond flavor, or vanilla for a softer profile.
- Bake the night before—this cake tastes even better the next day!
Make It Your Own
- Swap almond flour for hazelnut flour for a nutty twist.
- Add fresh berries to the cream cheese filling for fruity contrast.
- Make it gluten-free by using a 1:1 gluten-free flour blend.
Serving Suggestions
- Perfect with hot coffee or espresso for breakfast.
- Serve warm with dairy-free vanilla ice cream as a dessert.
- Great centerpiece for brunch or holiday tables.
Storage & Freezing
- Refrigerate: Store covered in the fridge for up to 5 days.
- Freeze: Wrap slices in parchment and foil, then freeze up to 2 months. Thaw at room temperature before serving.
Final Thoughts
This Vegan Almond Coffee Cake is moist, decadent, and layered with bakery-style fillings that feel indulgent yet home-baked. Whether you serve it for brunch, afternoon coffee, or dessert, it’s a cake that will impress vegans and non-vegans alike.
Share Your Bake!
Made this recipe? Tag @yourhandle and use #VeganAlmondCakeLove so I can see your creations!
MOIST Vegan Almond Coffee Cake with “Cream Cheese” Filling
A moist vegan almond coffee cake with frangipane, cream cheese filling & almond streusel. Perfect for brunch, dessert, or cozy gatherings.
Servings 6
Ingredients
Frangipane Filling
- ½ cup 112 g unsalted vegan butter, melted
- ¾ cup 150 g granulated sugar
- 1½ cups 150 g almond flour
- ½ tsp sea salt
- ¼ cup + 2 tbsp all-purpose flour
- 3 tbsp almond milk
- 2 tsp vanilla extract or almond extract
Almond Crumble Topping
- 1 cup 125 g all-purpose flour
- ½ cup 100 g granulated sugar
- 5 tbsp 70 g unsalted vegan butter, melted and cooled
- 1 tsp vanilla extract
- ⅛ tsp sea salt
- ⅓ of the prepared frangipane
- ½ cup sliced almonds
Cream Cheese Filling
- 8 oz vegan cream cheese room temperature
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Cake Batter
- ⅔ cup 180 g vegan buttermilk, room temperature
- ½ cup 113 g vegan unsalted butter
- 1¼ cups 250 g granulated sugar
- ¾ cup 170 g dairy-free sour cream or yogurt, room temperature
- 1 tbsp vanilla extract or paste
- ¼ tsp sea salt
- 2 tsp baking powder
- ½ tsp baking soda
- 3 cups 375 g all-purpose flour
Instructions
Prep
- Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and grease the rims.
Make the Frangipane
- Mix all frangipane ingredients in a small bowl until a paste forms. Set aside.
Prepare the Crumble
- Mix crumble ingredients (except sliced almonds) until sandy in texture. Rub in ⅓ of the frangipane with clean hands until evenly distributed. Set aside.
Make the Cream Cheese Filling
- Beat vegan cream cheese, brown sugar, cornstarch, and vanilla with a hand mixer until fluffy and smooth (1–2 minutes).
Mix the Cake Batter
- Whisk vegan butter, sugar, dairy-free yogurt, and vanilla until combined. Add flour, baking powder, baking soda, and salt. As you whisk, pour in the vegan buttermilk. Mix until just incorporated.
Assemble the Cake
- Spread half the batter into the pan.
- Layer with cream cheese filling, then spread the frangipane on top.
- Spoon remaining batter over the filling.
- Sprinkle crumble and sliced almonds over the top.
Bake
- Bake 75–77 minutes, until a toothpick comes out clean and crumble is golden.
Cool & Serve
- Let cool in the pan for 1 hour. Remove springform rim, dust with powdered sugar, slice, and enjoy!
Leave a Comment