AuthorJillianGlenn
DifficultyIntermediate

This vegan blueberry coffee cake is indulgent, moist, and so soft! The sugary blueberry filling and buttery struesel topping are delicious!

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Yields16 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Gluten Free & Vegan Blueberry Coffee Cake
Gluten Free & Vegan Blueberry Coffee Cake Filling
Vegan Streusel Topping

1

Preheat oven to 375

2

In a large mixing bowl, mix melted butter, baking powder, baking soda, almond milk, vanilla extract, and sugar. Then, mix in flour until batter forms. Do not over mix!

3

Spoon 1/2 of the batter into a 9 inch cake pan. Then, Top with blueberries. Spoon over the remaining batter until blueberries are covered.

4

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!

Ingredients

Gluten Free & Vegan Blueberry Coffee Cake
Gluten Free & Vegan Blueberry Coffee Cake Filling
Vegan Streusel Topping

Directions

1

Preheat oven to 375

2

In a large mixing bowl, mix melted butter, baking powder, baking soda, almond milk, vanilla extract, and sugar. Then, mix in flour until batter forms. Do not over mix!

3

Spoon 1/2 of the batter into a 9 inch cake pan. Then, Top with blueberries. Spoon over the remaining batter until blueberries are covered.

4

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!

Gluten Free & Vegan Blueberry Coffee Cake