This vegan blueberry coffee cake is delicious and so simple to make. Many coffee cake recipes out there have long ingredient lists and complicated instructions. This recipe uses just 10 ingredients, many of which you probably already have in your pantry.
Years and years ago before I became vegan I used to get a berry coffee cake at one of my local coffee shops, and lately I’ve been craving it. This vegan blueberry coffee cake tastes a little different than the one I used to get, but is soooo good and definitely satisfies that craving. It tastes best served with a glass or cup of coffee, hence the name.
To make this vegan blueberry coffee cake, you’ll need:
Flour: I used white all-purpose flour
Baking powder: this will help the cake be light and fluffy
Salt: I use ¼ tsp of salt for this recipe, but you may want to reduce or omit this depending on what type of vegan butter you use. If you’re using a saltier butter like Earth Balance, I recommend not adding any extra salt.
Sugar: I used granulated white sugar
Vegan butter: The brand of vegan butter I used is Country Crock sticks with avocado oil
Nondairy milk: I used unsweetened, unflavored almond milk
Vanilla extract: This recipe calls for 3 teaspoons of vanilla
Vegan yogurt: Adding yogurt to the cake will help make it moist and give it a richness. I used the unsweetened cashew yogurt from Trader Joes
Lemon: For this recipe I used the juice and zest of half a lemon
Blueberries: I used fresh blueberries, but frozen will work too
Substitutions:
Flour: For this recipe I used white all-purpose flour but whole-wheat or gluten-free flour can be used. The texture of the cake may change depending on the type of flour used.
Baking powder: 1 tsp of baking soda can be used in place of baking powder.
Sugar: I used granulated white sugar, but you can use any type of sugar. You can also use maple syrup or agave.
Vegan butter: If you can’t find vegan butter you can also use softened coconut oil.
Nondairy milk: Any type of unsweetened, unflavored nondairy milk will do.
Vegan yogurt: If you can’t find vegan yogurt or prefer not to use it, you can substitute with ⅓ cup vegan sour cream, silken tofu, or vegan cream cheese with 1 tbsp of lemon juice mixed in.
Lemon: 2 tsp of white or apple cider vinegar can be used in place of lemon juice.
Blueberries: Blackberries, raspberries, or strawberries can be used in place of blueberries.
How to make vegan blueberry coffee cake:
Start by preheating the oven to 350 degrees Fahrenheit. Next, in a small mixing bowl, combine the nondairy milk, vanilla, nondairy yogurt, lemon juice, and zest. Give it a stir and set aside.
Then, in a large mixing bowl, add in 2 ½ cups of flour, baking powder, salt, and 1 cup of sugar, and stir to combine. Using a fork, cut small pieces of the vegan butter into the bowl. Then, using the fork, mash the butter into the dry ingredients. Do this until it forms a crumbly texture and is combined- don’t overmix.
Add the wet ingredients into the flour and butter mixture. Fold the two mixtures together until just combined, being careful to not overmix. Stir in the blueberries and add the batter to non-stick cake pan.
For the crumb topping, combine ¼ cup sugar and ¼ cup flour to a small bowl. With a fork, cut small pieces of the remaining butter into the bowl. Mash the butter into the dry ingredients until it forms a crumbly texture. Spread the crumb topping on top of the cake batter.
Bake for 1 hour to 1 hour 10 minutes, until a toothpick inserted into the cake comes out clean. This coffee cake can be frozen in an air-tight container for two months or in the fridge for about a week.
Vegan Blueberry Coffee Cake
Ingredients
- For the batter:
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup or 1 stick vegan butter
- 1 cup nondairy milk unsweetened
- 3 tsp vanilla extract
- 1/3 cup nondairy yogurt unsweetened
- 1/2 lemon zest and juice
- 2 cups blueberries fresh or frozen
- For the crumb topping:
- 1/4 cup flour
- 1/4 cup sugar
- 3 tbsp vegan butter
Instructions
- Preheat the oven to 350°F.
- In a small mixing bowl, combine the nondairy milk, vanilla, unsweetened nondairy yogurt, lemon juice, and zest. Stir to combine and set aside.
- In a large mixing bowl, combine 2 ½ cups of flour, baking powder, salt, and 1 cup of sugar.
- Using a fork, cut small pieces of the butter into the bowl with the dry ingredients. With the fork, mash the butter into the dry ingredients until it forms a crumbly texture. Don’t overmix.
- Fold the wet ingredients into the flour/butter mixture until just combined. Don’t overmix.
- For the crumb topping, combine ¼ cup sugar and ¼ cup flour to a small bowl. With a fork, cut small pieces of the remaining butter (3tbsp) into the bowl with the dry ingredients. With the fork, mash the butter into the dry ingredients until it forms a crumbly texture.
- Pour the cake batter into a nonstick round cake pan. Spread the crumb topping on top.
- Bake for 1 hour to 1 hour ten minutes, until a toothpick inserted into the middle comes out clean.
Notes
This post was all about how to make vegan blueberry coffee cake.
Lyn says
This looks so good and I am going to make it soon! I wonder about chopped peaches to add as I don’t have many berries? The texture looks perfect in the photos! Will report back after making 🙂