Vegan Blueberry Coffee Cake
This irresistible vegan blueberry coffee cake is unbelievably moist, tender, and bursting with flavor. It's so easy to make and one that everyone will love!
Print Recipe
Pin Recipe
Bonnie - Serene Trail
Servings: 9
Calories: 303kcal
Equipment
Ingredients
Streusel Topping
- 1 cup all-purpose flour, (120g)
- 2/3 cup brown sugar, (145g)
- 1/2 tsp cinnamon
- 1/3 cup salted vegan butter, melted, (76g)
Blueberries
- 1 cup small, fresh blueberries, (150g)
- 1/2 tbsp all-purpose flour
Coffee Cake
- 1/2 cup plant milk, (118ml)
- 1/2 tbsp apple cider vinegar
- 1 1/2 cup all-purpose flour, (180g)
- 2/3 cup cane sugar, (130g)
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup salted, vegan butter, melted, (113g)
- 1/3 cup vegan yogurt, (80g)
- 1/2 tbsp vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8x8-sized dish and line it with parchment paper. Melt the two portions of vegan butter in separate dishes. Let them cool. Take the vegan yogurt and plant milk out of the refrigerator so they can start to come to room temperature.
- For the streusel topping, combine the brown sugar, flour, and cinnamon in a small bowl. Stir in the melted vegan butter until it's crumbly. Don’t over-stir so that some of the crumbs remain larger. Cover the bowl and refrigerate it for now.
- Rinse the blueberries and pat them dry. Coat them with 1/2 of a tablespoon of flour in a small bowl and set it aside. Mix the apple cider vinegar into the plant milk to create a vegan buttermilk. Set it aside for a few minutes to allow time for it to curdle.
- Whisk the dry cake ingredients together (flour, cane sugar, baking powder, and cinnamon) in a bowl. In a separate bowl, combine the wet ingredients (vegan buttermilk, melted vegan butter, vegan yogurt, and vanilla extract).
- Fold the wet and dry ingredients together just until they’re combined. Try not to overmix the batter. Then, fold in the blueberries.
- Pour the batter into the baking dish. Stir the streusel topping and spread it over the batter. Bake it for 55-60 minutes. Test the center with a toothpick that should come out clean. Let it cool for at least 15 minutes.
Video
Notes
It helps to lightly grease the dish before adding the parchment paper to keep it in place.
Parchment paper also serves as a good sling for pulling the cake out to slice it.
Measure the flour by spooning it into the measuring cup and scraping the top off with a straight edge, such as a butter knife.
The ingredients will easily come together if they are all at room temperature.
Try not to over-stir the streusel topping for a variety of clump sizes.
Let the cake cool down before slicing into it to ensure it keeps its structure.
Nutrition
Serving: 1 slice | Calories: 303kcal | Carbohydrates: 64g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 231mg | Potassium: 92mg | Fiber: 2g | Sugar: 33g | Iron: 2mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.