Vegan Blueberry Coffee Cake
A vegan blueberry coffee cake bursting with fresh blueberries and a crunchy topping that’s perfect for brunch, dessert, or midnight snacking.
Ingredients
For the Cake
- All-purpose flour: 2 cups.
- Granulated sugar: ¾ cup.
- Baking powder: 1 teaspoon.
- Baking soda: ½ teaspoon.
- Ground cinnamon: 1 teaspoon.
- Almond milk: 1 cup.
- Vegetable oil: ½ cup.
- Vanilla extract: 2 teaspoons.
- Apple cider vinegar: 1 tablespoon.
- Fresh blueberries: 1 ½ cups tossed with 1 tablespoon flour.
For the Crumble Topping
- Brown sugar: ½ cup.
- All-purpose flour: ⅓ cup.
- Ground cinnamon: 1 teaspoon.
- Vegan butter: ¼ cup softened.
Instructions
Prepare the Cake Batter
- Preheat the oven to 350°F (175°C) and grease your baking dish.
- In a large bowl, mix flour, sugar, baking powder, baking soda, and cinnamon.
- Combine almond milk, oil, vanilla, and vinegar in a separate bowl and whisk until smooth.
- Gradually add wet ingredients to the dry mix, stirring until the batter is smooth.
- Gently fold in floured blueberries, ensuring even distribution.
Make the Crumble Topping
- Combine brown sugar, flour, cinnamon, and vegan butter in a bowl; mix until crumbly.
Assemble and Bake
- Pour batter into the greased baking dish, spreading it evenly.
- Sprinkle the crumble topping generously over the batter.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before slicing and serving.
Notes
Nutritional Information (Per Serving)
- Calories: 310
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals
- Vitamin C: 6%
- Iron: 8%
- Calcium: 10%
- Potassium: 5%
- Vitamin A: 4%
Additional Notes and Tips
- Swap fresh blueberries with frozen ones if they’re out of season (no need to thaw).
- Add a dash of nutmeg for extra depth in the crumble topping.
- Drizzle with a simple powdered sugar glaze for a fancy touch.
- Leftovers? Microwave slices for 10 seconds to revive their fresh-from-the-oven glory.