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This Classic One-Bowl Coffee Cake is the perfect combination of cinnamon and sugar - it pairs perfectly with a morning coffee. It's also vegan and refined-sugar-free which is a huge win in my books!
Author: Rosslyn Maria



  • 2 ½ cups all-purpose flour
  • 2 cups coconut sugar
  • 3 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt


  • 1 cup non-dairy milk
  • 1 cup full-fat coconut milk
  • 2/3 cup oil (neutral tasting)
  • 2 tbsp apple cider vinegar
  • 2 tsp vanilla extract


  • coconut sugar
  • cinnamon


  • Preheat the oven to 350ºF. Grease a bundt pan and set aside.
  • In a large bowl, whisk together all the dry ingredients then form a well in the centre.
  • Pour the non-dairy milk and coconut milk into the well, followed by the remaining wet ingredients. 
  • Gently stir all the wet ingredients together within the well before fully incorporating with the dry ingredients. Be careful not to overmix - some small flour lumps are fine. 
  • Pour half the batter into the bundt pan then sprinkle on a thin layer of coconut sugar followed by cinnamon.
  • Pour in the remaining batter and bake for 40-45 mins.
  • Allow the cake to cool for 15-20 minutes before transferring to a cooling rack.