This vegan blueberry almond croissant cake is an absolute dream. It has all the flavors of an almond croissant in cake form with sweet juicy pops of blueberries. It’s the perfect spring cake that will sure to impress anyone!

I love a good almond croissant and combining it with blueberries is so good! The fluffy cake is topped with a layer of a vegan almond frangipane, more blueberries, and sliced almonds. It is heavenly and a must make this Easter/Spring.

This cake is actually really easy to make and it is such a crowd pleaser. No one will even know that it is completely dairy-free, vegan, eggless, and made with less sugar and oil than your average cake.

If you make this vegan blueberry almond croissant cake, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below too!

Prep Time:15

Cook Time:1

Total Time:1 15

Ingredients

2 1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
1/2 cup vegan butter, melted
3/4 cup pure organic cane sugar
1/3 cup vanilla coconut yogurt
1 cup unsweetened almond milk (or any non-dairy milk)
2 tsp lemon juice or apple cider vinegar
1 tsp vanilla extract
1 tsp almond extract
2 cups fresh blueberries, tossed with 2 Tbsp flour

frangipane:

1/3 cup vegan butter, melted
1 1/4 cup almond flour
1/3 cup pure organic cane sugar
scant 1/4 tsp sea salt
1 tsp almond extract
3 Tbsp plain almond milk

Instructions

Preheat oven to 350 degrees F. Grease a 9 inch spring form pan and line the bottom with parchment paper.
Make frangipane by combining all frangipane ingredients in a bowl. Stir until well combined. Set aside.
In a glass liquid measuring cup, make the vegan buttermilk by combining the almond milk and lemon juice or vinegar. Set aside.
In a medium mixing bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
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, vanilla extract, and almond extract. 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 leaving about 3/4 cup for the topping (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 frangipane and spread evenly on top of the batter. Place the reserved blueberries on top of the frangipane. Sprinkle sliced almonds all over the top. Bake in the oven for 60 minutes or until a toothpick comes out clean and the top is 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.

Servings: 10

Vegan Blueberry Almond Croissant Cake