Vegan Blueberry Coffee Cake

Made with juicy blueberries and coated with a crumbly streusel topping, this Vegan Blueberry Coffee Cake is a delicious, breakfast treat!

Blueberries are in season right now which means I'm whipping up ALL the blueberry baked goods!

We are loving these Vegan Lemon Blueberry Muffins right now.

And for a more unique breakfast, we've all been enjoying these Vegan Blueberry Corn Scones!

However, whenever I want a more decadent, sweet brunch item, I love to make this Vegan Blueberry Coffee Cake! (Pro Tip: pair a slice of this coffee cake with some vegan bulletproof coffee!)

Pair this sweet, crumb-topped, blueberry-studded cake with a hot cup of coffee and I'm one happy girl.

Let me show you how to make it!

What is Coffee Cake?

Coffee cake can mean a few different things depending on where you are from.

In general it's a cake that contains some kind of streusel topping, filling or both.

Does Coffee Cake Have Coffee in it?

While the name is deceiving, in America coffee cake usually doesn't contain any coffee!

Instead, it's a breakfast cake that pairs beautifully with coffee...hence the name coffee cake!

Ingredients You'll Need for Vegan Blueberry Coffee Cake

To "veganize" coffee cake, we need to make a few simple substitutions.

Instead of a chicken egg, we'll be making and using a flax egg.

Then, instead of butter, we'll be using coconut oil.

Additionally, instead of dairy milk, we'll simply be using non-dairy milk. Any variety should work, but unsweetened is best!

For this recipe, you'll need the following ingredients:

• Ground flaxseed
• All-purpose flour
• Baking powder
• Salt
• Cinnamon
• Coconut oil
• Coconut sugar
• Vanilla extract
• Non-dairy milk
• Blueberries (fresh or frozen)

That's it! I bet you already have most of these ingredients on hand!

How to Make Vegan Coffee Cake

Simply follow the step-by-step instructions below and you'll be enjoying a slice of this cake in no time!

• Step 1: Preheat your oven to 350 degrees and grease an 8 inch cake pan (preferably springform) with cooking spray. Set it aside.
• Step 2: In a small bowl prepare your flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set aside to thicken.
• Step 3: In a mixing bowl, whisk together the flour, baking powder, salt and cinnamon.
• Step 4: In a separate bowl, cream together the softened coconut oil and coconut sugar until combined. Add in the thickened flax egg and vanilla and cream again until a wet mixture forms.
• Step 5: Alternately add in the flour mixture and the 1 cup of non-dairy milk to the oil/sugar mixture, being careful not to over mix. Once combined fold in the blueberries.
• Step 6: Pour the batter into your prepared cake pan and set aside.
• Step 7: In a bowl prepare the streusel topping by combining the 3 tablespoons of coconut oil, flour, coconut sugar, salt and cinnamon in a bowl and using a fork to cut the coconut oil into the dry ingredients until a crumby mixture forms. Evenly sprinkle the streusel mixture over the batter.

• Step 8: Bake the cake for 30 minutes. Remove from the oven, cover with aluminum foil and bake for about 10 more minutes or until toothpick inserted into the center comes out clean.
• Step 9: Allow the cake to cool before slicing and serving.

How to Store Leftover Coffee Cake

Room Temperature: Coffee cake will store well at room temperature for 1-2 days. Make sure you cover it well with plastic wrap to keep it from drying out!

Fridge: To keep the cake fresher longer, wrap it well in plastic wrap or place it in an airtight container and store it in the fridge for 4-5 days.

Freezer: To freeze coffee cake, allow the cake to cool completely before wrapping individual slices in plastic wrap and storing them in a freezer-safe zip-lock bag. They should keep well for up to 3 months! To thaw the coffee cake, remove a slice from the freezer and allow it to thaw overnight in the fridge.

Pair this cake with some fresh fruit and a hot cup of coffee and you've got one delicious vegan brunch!

Let me know if you give this recipe a try and what you think!

I'd love to hear from you in the comments below!

📖 Recipe

Vegan Blueberry Coffee Cake

Faith VanderMolen

Made with fragrant coconut oil, juicy blueberries and covered with a sweet, crumbly streusel topping, this Vegan Blueberry Coffee Cake is the perfect recipe for a special breakfast or afternoon coffee break!

4.62 from 13 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Desserts

Cuisine American

Servings 8 servings

Calories 353 kcal

Equipment

• Stainless Steel Mixing Bowls

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 flax egg 3 tablespoons water + 1 tablespoon ground flaxseed
• 2 cups all-purpose flour
• 2 ¼ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 5 tablespoons softened coconut oil
• ½ cup coconut sugar
• 1 teaspoon vanilla extract
• 1 cup non-dairy milk
• 1 cup fresh or frozen blueberries

STREUSEL TOPPING:

• 3 tablespoons coconut oil
• ¼ cup flour
• ¼ cup coconut sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Instructions 

• Preheat your oven to 350 °F and grease an 8 inch cake pan (preferably springform) with cooking spray.
• In a small bowl prepare your flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set aside to thicken.
• In a mixing bowl, whisk together the flour, baking powder, salt and cinnamon.
• In a separate bowl, cream together the softened coconut oil and coconut sugar until combined. Add in the thickened flax egg and vanilla and cream again until a wet mixture forms.
• Alternately add in the flour mixture and the 1 cup of non-dairy milk to the oil/sugar mixture, being careful not to over mix.
• Once combined fold in the blueberries.
• Pour the batter into your prepared cake pan and set aside.
• In a bowl prepare the streusel topping by combining the 3 tablespoons of coconut oil, flour, coconut sugar, salt and cinnamon in a bowl and using a fork to cut the coconut oil into the dry ingredients until a crumby mixture forms.
• Evenly sprinkle the streusel mixture over the batter.
• Bake the cake for 30 minutes. Remove from the oven, cover with aluminum foil and bake for about 10 more minutes or until toothpick inserted into the center comes out clean.
• Allow the cake to cool for a bit before serving.

Notes

Veganized from The Pioneer Woman.

Nutrition

Calories: 353kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 354mgPotassium: 111mgFiber: 2gSugar: 21gVitamin A: 127IUVitamin C: 4mgCalcium: 122mgIron: 2mg

Tried this recipe?Let me know how it was!