Blueberries and coffee cake – a combo as timeless as brunch and questionable mimosas. But wait, this version is completely plant-based. Yes, your taste buds can experience juicy bursts of blueberry goodness without a single egg or butter pat. It’s soft, crumbly, and so deliciously messy, you might not even care about the crumbs left on your couch. Ready to toss those stale, dry bakery coffee cakes in the trash? This homemade masterpiece proves that vegan desserts can be indulgent and downright addictive.
Vegan Blueberry Coffee Cake
A vegan blueberry coffee cake bursting with fresh blueberries and a crunchy topping that’s perfect for brunch, dessert, or midnight snacking.
Ingredients
For the Cake
- All-purpose flour: 2 cups.
- Granulated sugar: ¾ cup.
- Baking powder: 1 teaspoon.
- Baking soda: ½ teaspoon.
- Ground cinnamon: 1 teaspoon.
- Almond milk: 1 cup.
- Vegetable oil: ½ cup.
- Vanilla extract: 2 teaspoons.
- Apple cider vinegar: 1 tablespoon.
- Fresh blueberries: 1 ½ cups tossed with 1 tablespoon flour.
For the Crumble Topping
- Brown sugar: ½ cup.
- All-purpose flour: ⅓ cup.
- Ground cinnamon: 1 teaspoon.
- Vegan butter: ¼ cup softened.
Instructions
Prepare the Cake Batter
- Preheat the oven to 350°F (175°C) and grease your baking dish.
- In a large bowl, mix flour, sugar, baking powder, baking soda, and cinnamon.
- Combine almond milk, oil, vanilla, and vinegar in a separate bowl and whisk until smooth.
- Gradually add wet ingredients to the dry mix, stirring until the batter is smooth.
- Gently fold in floured blueberries, ensuring even distribution.
Make the Crumble Topping
- Combine brown sugar, flour, cinnamon, and vegan butter in a bowl; mix until crumbly.
Assemble and Bake
- Pour batter into the greased baking dish, spreading it evenly.
- Sprinkle the crumble topping generously over the batter.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before slicing and serving.
Notes
Nutritional Information (Per Serving)
- Calories: 310
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals
- Vitamin C: 6%
- Iron: 8%
- Calcium: 10%
- Potassium: 5%
- Vitamin A: 4%
Additional Notes and Tips
- Swap fresh blueberries with frozen ones if they’re out of season (no need to thaw).
- Add a dash of nutmeg for extra depth in the crumble topping.
- Drizzle with a simple powdered sugar glaze for a fancy touch.
- Leftovers? Microwave slices for 10 seconds to revive their fresh-from-the-oven glory.
