Vegan Blueberry Coffee Cake
This vegan blueberry coffee cake is so dreamy, tasty, and perfect for that weekend brunch. It’s moist, soft, studded with juicy blueberries, and has the most delicious crumb topping. Everyone will love it and be coming back for seconds.
The texture of this blueberry coffee cake is just divine. It has soft, tender crumb and is super moist from the coconut yogurt, vegan butter, and vegan buttermilk. The cinnamon crumble on top is probably my favorite part because who doesn’t like cinnamon sugar?!
A few tips to consider when making this coffee cake:
- Do not overmix the batter. Overmixing will result in a dense cake.
- Toss the blueberries in flour before folding them into the batter. This will help it from bleeding too much and sinking to the bottom.
- Make the crumble topping first and then place it in the fridge so it can firm up while you are making the cake. You are looking for chunks of crumble so you can get that crisp and delicious topping.
You can serve this for breakfast, brunch, or dessert. I could eat this all day long and it sure doesn’t last long in my house. My son even liked it and said it was good! I love blueberry season and this coffee cake will be your new fav! I can never turn down cinnamon sugar and when you add blueberries to it, the combo is just heavenly!
If you make this blueberry coffee cake, tag me @nutsaboutgreens on Instagram so I can see your creations!
Vegan Blueberry Coffee Cake
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup melted vegan butter (or coconut oil)
- 2/3 cup pure organic cane sugar
- 1/3 cup vanilla coconut yogurt
- 2/3 cup almond milk
- 1 tsp apple cider vinegar or lemon juice
- 2 tsp vanilla extract
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 2 cups fresh blueberries tossed with 2 Tbsp flour
Crumble
- 1/2 cup + 2 Tbsp all-purpose flour
- 1/3 cup + 2 Tbsp pure organic cane sugar
- 1 tsp cinnamon
- 1/4 cup coconut oil, melted and cooled (or vegan butter)
Instructions
- Preheat oven to 375 degrees F. Line an 8×8 square baking pan with parchment paper and set aside.
- In a glass liquid measuring cup, make the vegan buttermilk by combining the almond milk and vinegar. Set aside.
- In a medium bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- Then, make the crumble. In another medium bowl, add the flour, sugar, and cinnamon. Stir until combined. Add the melted coconut oil and stir until combined. Place in the fridge while you make the cake. It will firm up a little in the fridge.
- In a large bowl, add the flour, baking powder, baking soda, and salt. Whisk until well combined.
- In the medium bowl with the flax egg, add the melted butter, sugar, yogurt, vegan buttermilk that you made, and vanilla. Whisk until well combined.
- Add the wet to the dry. Stir with a spatula until just combined. Don’t overmix it. Fold in the blueberries (make sure you toss the blueberries in 2 Tbsp of flour before adding it to the batter). Careful not to overmix again.
- Pour batter into the lined pan. Take the crumble out of the fridge and break it up a bit. Sprinkle evenly all over the top of the batter. Bake in the oven for 40-45 minutes or until a toothpick comes out clean and the top is lightly golden. Let it cool in the pan for 15 minutes, then carefully transfer the cake out of the pan and let it cool on a wire rack. Slice and enjoy! Store leftovers in an airtight container on the counter for up to 3 days.
