Go Back
–+ servings
Vegan Blueberry Coffee Cake on a plate
Print Recipe
4.59 from 12 votes

Vegan Blueberry Coffee Cake

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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Desserts
Cuisine: American
Diet: Vegan
Servings: 8 servings
Calories: 353kcal
Author: Faith VanderMolen

Equipment

Ingredients

  • 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
US Customary - Metric

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: 353kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 354mg | Potassium: 111mg | Fiber: 2g | Sugar: 21g | Vitamin A: 127IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 2mg