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–+ servings

MOIST Vegan Almond Coffee Cake with “Cream Cheese” Filling

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert, Snack, Vegan
Cuisine American
Keyword MOIST Vegan Almond Coffee Cake with “Cream Cheese” Filling
Servings 6
A moist vegan almond coffee cake with frangipane, cream cheese filling & almond streusel. Perfect for brunch, dessert, or cozy gatherings.

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!