Vegan Blueberry Coffee Cake
This vegan blueberry coffee cake is the ultimate healthy dessert. It's packed with juicy blueberries, a crunchy streusel topping, and plant-based ingredients, making it both indulgent and wholesome!
Ingredients
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 2 cups all-purpose flour
- 2 ¼ teaspoons 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
- 3 tablespoons coconut oil
- ¼ cup flour
- ¼ cup coconut sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F and grease an 8-inch cake pan (springform preferred) with cooking spray.
- Prepare your flax egg by whisking 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes to thicken.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, cream together the softened coconut oil and coconut sugar until smooth. Mix in the thickened flax egg and vanilla extract.
- Alternate adding the dry flour mixture and non-dairy milk into the wet ingredients, stirring gently. Avoid over-mixing, and fold in the blueberries last.
- Pour the batter into the prepared pan, spreading it evenly.
- For the streusel topping, combine coconut oil, flour, coconut sugar, cinnamon, and salt in a small bowl. Use a fork to create a crumbly texture, then sprinkle evenly over the batter.
- Bake for 30 minutes, then cover with foil and bake another 10 minutes or until a toothpick comes out clean.
- Let the cake cool slightly before serving. Enjoy warm or at room temperature!
Notes
For the best flavor, use fresh, ripe blueberries if they’re in season. Frozen blueberries work well, too—just don’t thaw them before adding to the batter!