There’s something about the holidays that makes baking feel extra magical — the quiet mornings, the sound of the oven ticking, and that sweet, warm scent filling your home. This Maple Cranberry Coffee Cake captures all of that in one cozy, golden slice.
It’s soft and buttery (without the butter), perfectly spiced with cinnamon and vanilla, and swirled with tart bursts of cranberry that balance the sweetness of maple syrup. Topped with a crisp cinnamon crumble and finished with a maple drizzle, it’s a bake that’s as photogenic as it is comforting.
Whether you’re serving it for a holiday brunch, gifting it to friends, or enjoying a warm slice with coffee on a snowy morning, this vegan coffee cake is everything Pinterest loves — cozy, simple, and irresistibly beautiful.
The maple-berry combination gives it that nostalgic winter flavor, while the fluffy texture and crumble topping make it pure comfort food. One bite, and it’s easy to see why coffee cakes like this trend every December.
💚 Why You’ll Love This Recipe
- 🍁 Maple Sweetness: Naturally flavored with pure maple syrup.
- 🍒 Bright Cranberries: Tart pops that balance the sweetness.
- 🧁 Vegan & Dairy-Free: Soft, fluffy, and completely plant-based.
- 🕯️ Perfect for Brunch or Dessert: Works for any cozy moment.
- 📸 Pinterest-Perfect Texture: Golden crumble, maple drizzle, cozy light.
🍰 Maple Cranberry Coffee Cake (Vegan Holiday Brunch & Dessert)
Description
Soft, fluffy, and full of holiday flavor — this Vegan Maple Cranberry Coffee Cake is the ultimate cozy bake. Perfect for brunch, dessert, or gifting, it’s rich with maple syrup, tart cranberries, and a golden crumble topping.
Ingredients
For the Cake:
For the Crumble Topping:
For the Drizzle:
Instructions
Preheat the Oven:
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Set oven to 350°F (175°C). Line a loaf pan with parchment paper.
Make the Batter:
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Whisk dry ingredients (flours, baking powder, soda, salt, cinnamon). In another bowl, mix maple syrup, melted coconut oil, oat milk, applesauce, and vanilla. Combine to form a thick batter.
Add Cranberries:
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Fold in cranberries gently for pops of red color. Pour into pan.
Add the Crumble:
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Mix crumble ingredients and sprinkle over top. Bake 35–38 minutes until golden and a toothpick comes out clean.
Drizzle & Serve:
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Mix maple syrup and powdered sugar until smooth; drizzle over cooled cake.
Note
🌟 Tips
- Use fresh cranberries for tangier flavor, or dried for sweeter.
- Add chopped pecans or walnuts for texture.
- Store leftovers covered at room temp for 2 days or in fridge up to 5.
- Serve warm with vegan butter or a side of coffee for cozy perfection.
