Maple Brown Sugar Coffee Cake

baked coffee cake sliced into 9 pieces

This Maple Brown Sugar Coffee Cake is the ultimate cozy recipe to lead us into Fall! A moist and tender brown sugar coffee cake generously drizzled with a maple glaze. It’s warm and delightful, not to mention it’s completely plant-based and so delicious! 

This post is sponsored by the Plant-Based promotion at Publix. The opinions and text are all mine.

Alright, guys, it’s officially time to break out the Fall recipes! Isn’t there something so special about that first touch of Fall? 

The first cooler morning, the first truly noticeable fog that covers your front yard, the first cup of coffee you have outside with a chilly breeze…yeah, definitely something special.

side view of baked coffee cake with cup of coffee in the background

And so is this Maple Brown Sugar Coffee Cake! It’s the perfect recipe to get you ready for all things Fall this season.

Why You’ll Love This Recipe:

  1. This coffee cake is SO delicious! It’s warm and has cozy spices in each bite. The cake itself is a brown sugar cake, so it’s extra sweet and tasty. 
  2. Two words: Maple glaze. So tasty and sweet, and the maple flavor is in every bite! 
  3. This recipe is surprisingly completely PLANT-BASED! Yup, that’s right. I saved money on key ingredients in this recipe at Publix during their Plant-Based promotion – which is running through September 23rd!publix reusable shopping bag, kite hill plant based butter, fished almond coconut flour and planet oat oatmilk
  4. Who needs a candle burning when you have this cake baking in your home?! It fills up your house with aromas of cozy brown sugar goodness!
  5. This cake pairs perfectly with a morning cup of coffee, an afternoon cup of tea, or evening dessert decaf cup of coffee! 

Ingredients You Need:

Fisher’s Almond Coconut Flour– This gluten-free flour is on sale in the Publix plant-based promotion for $5.99! However, you can use any GF flour in this recipe or use all-purpose. 

Baking powder, Baking Soda + Cornstarch – this is used to make sure the cake has a good rise! 

Light Brown Sugar – The base of the cake’s sweetness is this caramelly sweet brown sugar. 

Melted Kite Hill Plant Based Butter – I picked this up on sale as well during the promotion – 2 for $8! It’s the perfect plant-based butter to use for this recipe, as it melts so well and helps keep the cake moist!

Unsweetened Applesauce – Speaking of moist cake, this applesauce replaces the eggs and helps to bind the batter together to keep it tender. 

Planet Oat Oat Milk – Used as the milk for this recipe – I love the subtle oat flavor and ultra-creaminess that this oat milk adds. On sale for 2 for $4 during the promotion! 

Cinnamon – You can’t have a coffee cake without cinnamon! This cozy spice adds a lot of warm flavors to the cake. 

Vanilla Extract – This vanilla adds a lot of flavors to the brown sugar coffee cake. 

Powdered Sugar – This is the base of the maple glaze. 

Pure Maple Syrup + Maple Extract – Use this in the glaze for ultimate Fall flavor! 

How to Make Coffee Cake in 5 Simple Steps:

Preheat the oven, grease a 9×9 baking pan, and add parchment paper. 

In a bowl, whisk together the dry ingredients. In a separate bowl, melt the butter and add the additional wet ingredients. 

pouring planet oat oatmilk into the bowl of wet ingredients

Combine the batter gently with a wooden spoon, making sure the ingredients are all incorporated. Add cake batter to the pan. 

Mix together the crumble topping. Add this to the top of the cake layer. 

before and after shot of pre-baked coffee cake vs. baked coffee cake in pan

Bake the cake for 50-55 minutes or until a toothpick comes out clean. Let the cake cool. Whisk together maple glaze and generously drizzle on top of the cake. Slice and enjoy! 

Expert Baking Tips:

You can see in the above instructions that I used both baking spray AND parchment paper in my pan. This really helps to remove the cake easily from the pan once it’s done baking. Not to mention, when you go to glaze it, it will help the glaze not just pool into the cake within the pan. 

When it comes to making the crumble topping, I’ve found that it’s best to whisk the dry ingredients in a small bowl first and then add spoonfuls of melted butter until the “crumble” consistency is reached. You don’t want the topping to be too wet or too dry, so it’s a balance!

half of baked coffee cake and kite hill plant based butter packaging

When it comes to making the glaze, the consistency can vary. I recommend starting out with about a cup of powdered sugar and then adding 1-2 tbsp of maple syrup in it as well as 1 tsp of maple extract. Whisk, and if it’s too thick, you can add a splash of oat milk or more maple syrup if you desire. 

drizzling maple glaze onto baked coffee cake

Speaking of glaze…make sure your coffee cake is fully cooked before you glaze it! This will ensure that the glaze sets instead of pools into a sticky mess inside the cake/pan.

Be sure you do let the cake cool before you cut into it…I know the smell is enticing, but this is a SUPER moist and tender crumb coffee cake. So, it needs time to settle!

Storing and/or Reheating Leftovers: 

To store this cake, you can store it either at room temperature or in the fridge in a tightly sealed Tupperware container. If you’re storing it at room temperature, you probably don’t have to warm it up – you can eat it as is! If you’re storing it in the refrigerator, you can pop it in the microwave for 10-15 seconds to get it warm again. 

slice of coffee cake on plate with gold fork and cup of coffee beside it

I hope you all enjoy this delightful coffee cake! Be sure to pair it with a warm cup of creamy coffee 🙂 

close up of inside of baked coffee cake on plate

And be sure to stock up during this promotion at Publix for future baking. Check out the link here to view all of the items in the promotion…Fall is just getting started, after all!

Did you enjoy this recipe? Here are a few others you might like:

Brown Butter Cinnamon Coffee Cake 

Chai Spiced Coffee Cake 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

Maple Brown Sugar Coffee Cake

This Maple Brown Sugar Coffee Cake is the ultimate cozy recipe to lead us into Fall! A moist and tender brown sugar coffee cake generously drizzled with a maple glaze. It’s warm and delightful, not to mention it’s completely plant-based and so delicious! 

Course Breakfast, brunch
Cuisine American
Keyword coffee cake recipe, fall recipes, maple brown sugar coffee cake, maple coffee cake
Prep Time 10 minutes
Cook Time 55 minutes
Cool Time 15 minutes
Total Time 1 hour 20 minutes
Servings 6 people


Dry Ingredients:

  • 3 cups Fisher Almond Coconut Flour (can substitute all-purpose or any gluten-free flour)
  • 1 tbsp cornstarch
  • 1 and ½ tsp baking powder 
  • 1 tsp baking soda 
  • 1 tsp cinnamon 
  • 1 cup light brown sugar 

Wet Ingredients:

  • ½ cup melted Kite Hill plant-based butter 
  • ⅔ cup unsweetened applesauce 
  • ½ cup Planet Oat Oat Milk 
  • 2 tsp vanilla extract 

Crumble Topping: 

  • 1 cup Fisher Almond Coconut Flour 
  • 1 tbsp cinnamon 
  • ¼ cup Kite Hill plant-based butter, melted 
  • ½ cup light brown sugar 

Maple Glaze: 

  • 1 cup powdered sugar 
  • 2 tbsp pure maple syrup 
  • 1 tsp maple extract


  1. Preheat the oven to 350 degrees. Grease a 9x9 baking pan with baking spray and parchment paper. Set aside for now. 

  2. In a large bowl, whisk together the dry ingredients (almond coconut flour, cornstarch, baking powder, baking soda, cinnamon, light brown sugar) until combined. Set aside. 

  3. In another bowl, melt the plant-based butter and let it cool for a couple of minutes. Add in the applesauce, vanilla extract, and oat milk and whisk together. 

  4. Add the wet ingredients to the dry ingredients using a wooden spoon and mix gently until they are completely incorporated together. 

  5. Add the coffee cake batter into the greased pan. 

  6. In one of the bowls you just used, add in the dry crumble topping ingredients (the almond coconut flour, the cinnamon, and light brown sugar) and mix. Melt the butter in the other bowl and use a spoon to add the butter to the crumble topping until you reach the perfect crumble consistency – be sure to mix in the butter each time you add in a new spoonful. You don’t want it to be too dry (it will be too sandy) or too wet. It needs to be large pea-size crumbles. See the above photos in the blog post for reference. 

  7. Once the crumble topping is mixed, spread it evenly on the top of the cake batter. 

  8. Bake for 50-55 minutes or until a toothpick can be inserted and it’s clean. 

  9. Let the cake cool completely. Once cooled, remove it from the pan. 

  10. Whisk together the maple glaze in a small bowl – if it’s too thick, you can add in a splash of oat milk to help thin it out. 

  11. Generously drizzle the maple glaze on top of the cake. 

  12. Slice and eat! Enjoy! 

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