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Vegan Coffee Cake Buns

It has never been easier to make your favourite recipes vegan, and if you follow this diet, you no longer have to miss out on sweet treats.

These buns are perfect for parties or for popping in a lunch box. The coffee balances the sweetness and adds a bit of a twist, and you can add cocoa powder to make a chocolate version or stick with the traditional chopped walnuts.

It can also be made into one large cake, and you can double-up on the icing to make it into a traditional sandwich coffee cake.

Vegan Coffee Buns



For The Cupcakes

  • 175ml unsweetened dairy-free milk
  • ½ tbsp apple cider/white vinegar
  • 100g granulated sugar
  • 50g dairy-free spread, melted
  • 125g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tbsp coffee powder

For The Icing

  • 500g icing sugar
  • 100g dairy-free spread, melted
  • 125g dairy-free milk
  • 1 tsp vanilla extract


  1. Preheat the oven to 180°C and line a 12-hole bun tin with cases
  2. Whisk together the milk and apple cider vinegar to sour and set aside
  3. Cream the melted butter with the sugar until smoothed and combined
  4. Add the flour, baking powder and coffee into a bowl and add a pinch of salt. Mix together
  5. Combine this slowly with the butter mixture before also adding the milk mixture and stirring until it forms a batter
  6. Spoon into the cases using a tablespoon, evening out all servings and not overfilling each case
  7. Bake for around 20-25 minutes until they are springy and a skewer comes out clean. Transfer to a wire rack to cool
  8. To make the icing, beat the powder, sugar and spread together before adding the milk slowly until you reach the desired consistency. You may need to add some more if you want it thinner
  9. To decorate, add this to a piping bag or smooth on with a knife