This vegan blueberry coffee cake is indulgent, moist, and so soft! The sugary blueberry filling and buttery struesel topping are delicious!
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 1/2 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!
Ingredients
Directions
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 1/2 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!
22 Comments
Marijke
Posted on: July 26, 2020I 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
Posted on: July 26, 2020So happy to hear that you enjoyed my recipe!!
Nafis
Posted on: July 26, 2020Can you use almond flour? Looks delicious ?
JillianGlenn
Posted on: July 26, 2020Great question! In this recipe, you can only use gluten free all purpose or regular all purpose flour. Hope this helps 🙂
Michelle
Posted on: July 26, 2020How long does it stay fresh, should you refrigerate? Does this freeze well ?
JillianGlenn
Posted on: July 26, 2020It 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
Posted on: July 26, 2020Looks so delicious! Can I make these in muffin form?
Jillian Glenn
Posted on: July 26, 2020I’ve not tried it but it sounds great! You probably won’t need to bake as long.
Diana
Posted on: July 26, 2020If this is made in a cupcake mold, how long do you think they should cook for and at what temperature? Thank you!!
Jillian Glenn
Posted on: July 26, 2020I would do 375 and 25-30 minutes.
Tina Falk
Posted on: July 26, 2020Jillian, 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
Posted on: July 26, 2020Hi 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
Posted on: July 26, 2020Is it original almond milk or vanilla? Or does it matter?
Jillian Glenn
Posted on: July 26, 2020Doesn’t matter too much! Whichever you prefer!
Cara
Posted on: July 26, 2020Hi
Am I able to see this video at any time? Been trying to but no success. Thank you.
Jillian Glenn
Posted on: July 26, 2020I will do my best to get a video tutorial up for this recipe!
Megan
Posted on: July 26, 2020I would like to make this for my son, but he has an almond allergy. Can I substitute Coconut for Almond?
Jillian
Posted on: July 26, 2020Hi Megan, oat milk works wonderfully in this recipe! Coconut milk should be fine as long as it is not the canned kind!
Alli
Posted on: July 26, 2020I made this with monk fruit sugar and avacado oil and it turned out well. Really good tasting!
Jillian
Posted on: July 26, 2020Glad to hear it worked out well with the monk fruit sweetener! Thank you for trying my recipe!
Ana
Posted on: July 26, 2020I’m allergic to nuts, can I use coconut milk?
Jillian
Posted on: July 26, 2020As long as it is not the full fat canned coconut milk you should be fine. Oat milk works great in this recipe!