Finished Vegan Masala Coffee Crumb Cake
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Vegan Masala Coffee Crumb Cake

Piled high with cinnamon crumble, this masala coffee-spiced cake truly tastes like a cup of Indian masala coffee.
Prep Time35 mins
Cook Time1 hr 30 mins
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: American, Indian
Keyword: cake, coffee, vegan
Servings: 16
Author: Sanjana


For the crumb topping:

  • 225 g plain flour
  • 125 g soft light brown sugar
  • 85 g caster sugar
  • 100 g vegan butter melted and warm
  • 1 tsp ground cinnamon
  • 1/4 tsp fine salt

For the sponge:

  • 225 g sponge flour/cake flour
  • 160 g caster sugar
  • 1 tbsp cornflour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3 tbsp instant espresso powder (if using granules, crush to a powder before using)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground black pepper
  • 1/8 tsp ground nutmeg
  • 1/8 tsp fine salt
  • 100 g vegan butter melted and warm
  • 300 ml soy milk
  • 1 tsp apple cider vinegar

You will also need:

  • 60 g icing sugar for dusting


  • Preheat the oven to 160°C/320°F. Grease and line a 20-cm/8-inch round, 7-cm/3-inch deep springform or loose-bottomed tin with baking parchment.

For the crumb topping:

  • Place both sugars and the melted vegan butter in a bowl. Stir well until smooth, about a minute. Add the flour and ground cinnamon. Use your fingers to rub the vegan butter and flour together until you have a coarse and pebbly mixture like if you were making a fruit crumble topping. Set aside at room temperature.

For the sponge:

  • To make the cake, whisk together the flour, sugar, cornflour, baking powder, baking soda, salt, espresso powder and ground spices in a large bowl. Add the melted vegan butter and again, rub the dry ingredients with the butter to form a coarse, breadcrumb-like texture.
  • Add in the soy milk and whisk well until smooth. Finally, add the apple cider vinegar and whisk well one last time.
  • Pour the cake mix into the tin and top with the prepared crumb topping, starting at the edges and working your way to the centre to prevent it sinking in too much.
  • Bake in the middle shelf of a preheated oven for 75 minutes or until a skewer inserted into the centre of the cake comes out clean.
  • Allow to cool in the tin. Run a knife around the outside of the tin before releasing. Sift lots of icing sugar over the top and serve with your favourite hot drink.