The Perfect Vegan Blueberry Coffee Cake
This vegan blueberry coffee cake is indulgent, moist, and so soft! The sugary blueberry filling and buttery struesel topping are delicious!
Ingredients
Vegan Blueberry Coffee Cake
- 1 ½ cup unsweetened oat or almond milk
- ¾ cup melted vegan butter
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 2 teaspoon vanilla extract
- 1 cup sugar
- 3 cup regular all purpose flour or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Vegan Blueberry Coffee Cake Filling
- 1 cup wild blueberries
Vegan Streusel Topping
- ¼ cup melted vegan butter
- ½ teaspoon salt
- ½ cup sugar
- ¾ cup all purpose flour or gluten free all purpose flour
Instructions
Vegan Blueberry Coffee Cake
- Preheat oven to 375
- In a large mixing bowl, mix melted butter, baking powder, baking soda, almond or oat milk, vanilla extract, and sugar. Then, mix in flour until batter forms. Do not over mix!
- Spoon ½ of the batter into a 9 inch cake pan. Then, Top with blueberries. Spoon over the remaining batter until blueberries are covered.
- In a separate bowl, mix together the streusel ingredients and spoon over the cake. Top with more blueberries if you'd like! Cover with foil and bake for 30 minutes. Then, uncover and bake a remaining 30-35 minutes until the cake is completely risen and the streusel topping is golden. Enjoy!
Video
Nutrition
Serving: 1gCalories: 318kcalCarbohydrates: 42gProtein: 3gFat: 19g
Tried this recipe?Let us know how it was!
Marijke says
I just made this today and it turned out incredible! I am not vegan or gluten intolerant, so I modified and used regular butter and all purpose flour with the same amounts from the recipe. I live at a higher elevation (6,000ft) and the baking time was shortened by 10mins. I will definitely be adding this to my permanent favorites to make again. Excellent recipe, thank you ???
JillianGlenn says
So happy to hear that you enjoyed my recipe!!
Melissa says
Could you use oil instead of melted margarine in the cake batter?
Thanks
Jillian says
Hi Melissa, I believe that should work out fine. I would like to recommend coconut oil!
Nafis says
Can you use almond flour? Looks delicious ?
JillianGlenn says
Great question! In this recipe, you can only use gluten free all purpose or regular all purpose flour. Hope this helps 🙂
Michelle says
How long does it stay fresh, should you refrigerate? Does this freeze well ?
JillianGlenn says
It should do fine at room temperature for few days in an airtight container. The refrigerator will dry it out. It really is best prepared just before serving! Freezing is a better alternative to refrigeration.
Michaela says
Looks so delicious! Can I make these in muffin form?
Jillian Glenn says
I've not tried it but it sounds great! You probably won't need to bake as long.
Diana says
If this is made in a cupcake mold, how long do you think they should cook for and at what temperature? Thank you!!
Jillian Glenn says
I would do 375 and 25-30 minutes.
Tina Falk says
Jillian, have you ever made this or any of your other recipes with a cane sugar substitute? I'm new to this limited diet and need to cut our cane sugar as well. Can coconut sugar be used the same was as cane sugar in your recipes? What about Stevia? Thank you
Jillian Glenn says
Hi there! Coconut sugar is a great 1-1 swap for cane sugar in most of my recipes! I tend to use stevia mixed with regular sugar to mask the stevia taste. For example, I'll replace 1 cup of sugar with 1/4 cup sugar + 4 tsp pure stevia. Hope this helps!
Makayla says
Is it original almond milk or vanilla? Or does it matter?
Jillian Glenn says
Doesn't matter too much! Whichever you prefer!
Cara says
Hi
Am I able to see this video at any time? Been trying to but no success. Thank you.
Jillian Glenn says
I will do my best to get a video tutorial up for this recipe!
Megan says
I would like to make this for my son, but he has an almond allergy. Can I substitute Coconut for Almond?
Jillian says
Hi Megan, oat milk works wonderfully in this recipe! Coconut milk should be fine as long as it is not the canned kind!
Alli says
I made this with monk fruit sugar and avacado oil and it turned out well. Really good tasting!
Jillian says
Glad to hear it worked out well with the monk fruit sweetener! Thank you for trying my recipe!
Ana says
I’m allergic to nuts, can I use coconut milk?
Jillian says
As long as it is not the full fat canned coconut milk you should be fine. Oat milk works great in this recipe!
Monica says
Would adding coffee to this make a difference to the recipe and how it’s made?
Jillian says
Hi Monica, can you tell me where you are thinking of adding coffee?
Gina says
Can I swap out avocado oil for the melted butter? Thanks Jillian, been following you since my transition 3 years ago and love your recipes?
Jillian says
Hi Gina, thank you so much for following along!! I think avocado oil should definitely work!
Sammie says
Super yummy! I made it with real butter and added pecans to the topping. Approved by the 3 teenagers in my house this morning as well.
Jillian says
Hi Sammie!! Thank you for trying my recipe. So happy you and your kiddos enjoyed!
Nicole Cozza says
Can you use frozen blueberries for this or do they need to be fresh?
Jillian says
I actually prefer frozen blueberries in this recipe!