Vegan Blueberry Coffee Cake
A delicious, moist, and fluffy vegan coffee cake filled with blueberries, topped with a sweet, crunchy crumb topping.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup sugar
- ½ cup vegetable oil or melted coconut oil
- 1 cup almond milk or other plant-based milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries
For the Crumb Topping:
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup coconut oil cold
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, combine oil, sugar, almond milk, apple cider vinegar, and vanilla.
- Gradually add the dry ingredients to the wet ingredients and mix until smooth.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the batter into the prepared pan.
- In a separate bowl, mix the crumb topping ingredients until crumbly.
- Sprinkle the crumbs evenly over the batter.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Allow the cake to cool before slicing and serving.
Notes
Nutritional Values (per serving)
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (per serving)
- Vitamin A: 4%
- Calcium: 6%
- Iron: 8%
- Vitamin C: 4%
- Magnesium: 5%
Additional Notes/Tips
- For extra flavor, try adding a bit of lemon zest to the batter.
- Feel free to swap in other berries like raspberries or blackberries.
- Serve it with a nice cup of tea for the ultimate experience.