Vegan Blueberry Coffee Cake
Soft and tender whole grain vegan coffee cake topped with juicy blueberries and a crisp streusel. Egg-free, dairy-free, and not too sweet!
PREP TIME
20 minutes
COOK TIME
1 hour
INGREDIENTS
22
Serves: 9
Ingredients
Streusel
- 0.25 cup0.25 cup0.25 cup White Whole Wheat Flour
- 0.25 cup0.25 cup0.25 cup Almond Flour
- 2 Tbsp2 Tbsp2 Tbsp Brown Sugar
- 0.25 tsp0.25 tsp0.25 tsp Cinnamon, Ground
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Pure Maple Syrup
- 2 Tbsp2 Tbsp2 Tbsp Vegan Buttery Spread
Blueberries
- 250 grams250 grams250 grams Blueberries, rinsed and pat dry
- 2 tsp2 tsp2 tsp White Whole Wheat Flour
Cake
- 1.5 cups1.5 cups1.5 cups White Whole Wheat Flour
- 6 Tbsp6 Tbsp6 Tbsp Almond Flour
- 1 tsp1 tsp1 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.333 cup0.333 cup0.333 cup Granulated White Sugar
- 2 tsp2 tsp2 tsp Lemon Zest
- 0.5 cup0.5 cup0.5 cup Applesauce, Unsweetened
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 100 ml100 ml100 ml Soy Milk
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350°F/180°C. Line an 8×8-inch baking dish with parchment paper.
- Make the streusel: Mix white whole wheat flour, almond flour, sugar, and cinnamon. Break apart any clumps of sugar. Whisk together maple syrup and melted vegan butter, then pour over the flour mixture and stir with a fork until crumbly. Chill in the fridge while you prepare the cake batter.
- Toss blueberries with flour: Toss blueberries with 2 teaspoons of flour. If you notice excess flour on the bottom of the bowl, place the blueberries into a strainer to remove excess flour. Set aside.
- Mix dry ingredients: In a bowl, add white whole wheat flour, almond flour, baking powder, and baking soda and whisk to combine.
- Make lemon sugar: In a separate large mixing bowl, add granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar.
- Mix wet ingredients: To the sugar, add applesauce, lemon juice, oil, vanilla extract, and soy milk. Whisk until well combined.
- Combine: Sift dry ingredients into the wet ingredients and use a spatula to fold the batter together. Be sure to scrape the bottom for any flour. Fold the batter until there is no dry flour left, but be careful not to overmix as this can result in a dense cake.
- Assemble: Remove the streusel from the fridge. Transfer the batter into your lined baking dish. Scatter the blueberries on top, then sprinkle the streusel over (use your fingers to break the streusel apart into smaller pieces, or keep them as large clumps if you like).
- Bake: Place onto the middle rack of your oven and bake for 45-60 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Place the baking dish on a wire rack to cool for 10 minutes, then use the parchment paper to carefully remove the cake from the pan. Place the cake (with parchment paper) directly onto the wire rack to finish cooling.
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About This Recipe
Show nutritional information
Baked Goods Breakfast Cakes Coconut Free Dairy Free Desserts Egg Free Nightshade Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 209 |
| Fat: | 7 g |
| Carbohydrates: | 34 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 77 mg |
| Fiber: | 3 g |
| Sugars: | 14 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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