This vegan blueberry coffee cake smells delicious while baking, you’ll see. But the best comes when you taste it, yum, this treat is perfect for the afternoon or breakfast. It is the perfect combination of soft and moist bread, with the jammy blueberries and the top a slightly crunchy lemony topping ( streusel).
This vegan blueberry coffee cake is
- Soft, fluffy and moist
- Very easy to make
- Full of blueberries, juicy and perfect blueberries.
- Perfect to make as family activity, kids love to make it because it is very straitforward and it is really fun to add the topping.
- The topping (streusel) is slightly crunchy, with hints of lemon and makes the coffee cake taste delicious and perfect.
What is a coffee cake?
Here in the US, a coffee cake is a baked good that refers to a “cake” for breakfast. It does not mean that the mixture has coffee in it. I know it’s a bit confusing but there is no coffee on the ingredient list for the coffee cake.
Ingredientes del coffee cake vegano
- Flour, all-purpose flour. If you are going to use whole wheat flour use one that is finely ground.
- Sugar, it is better to use brown sugar and preferably vegan, but the one you have at home is perfectly fine.
- Zest of a lemon, when you are going to use lemon zest for this or any recipe it is better to zest the lemon first and then cut it to use the juice.
- Oil, vegetable oil. It is always going to be better to use avocado oil or another that is not a mix of different oils.
- Almond milk, or soy milk
- Lemon juice.
- Flour, all-purpose flour.
- Baking powder, if you find baking powder without aluminum better.
- Frozen or fresh blueberries. This coffee cake is perfect when you buy over ripen mushed or sour blueberries. The blueberry coffee cake is very forgiving.
How to make vegan coffee cake
Truly, this recipe is the easiest recipe to make in the whole world, it is made like any other type of sweet bread or sponge cake. First, add lemon juice to the almond milk, then mix the dry ingredients in a medium-large bowl. The third step is to combine the wet ingredients with the dry ingredients, add the blueberries and mix carefully.
Spread the batter into a prepared baking pan. The last step is to prepare the topping or streusel. In a medium bowl, mix the flour, the oil, the yellow lemon zest, and the sugar with a fork or with your hands. The idea is to form “crumbs”. Put them on top of the sprinkle evenly over the cake and put in the oven. The vegan coffee cake will be ready when you put a cake tester, knife, or fork in it and comes out clean and the topping begins to brown.
Other recipes that you may like:
Here is the recipe for this vegan blueberry coffee cake that is delicious and very easy to make. When you make it, take a picture of it and share it on Instagram, FB or save it for later on Pinterest.
Leave me your comments, I would love to hear how you did in the section below, if you have questions, ideas, or suggestions, write them there too.
Vegan Blueberry Coffee Cake
- Baking pan
- Mixing bowls
- 1 cup flour
- 1/3 cup sugar
- lemon zest
- 1/3 cup oil
- 3/4 cup of almond or soy milk
- 2 teaspoons lemon juice
- 1¼ cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1/2 cup of oil
- 1 cup frozen or fresh blueberries
- Preheat the oven to 350ºF.
- Measure out the milk and pour the two tablespoons of lemon juice into it. Set aside.
- In a bowl, mix the flour with the baking powder and salt. Add the sugar, oil, and milk with the lemon juice. Add the blueberries and mix carefully.
- Spread the batter into a prepared baking pan or baking dish.
- Make the streusel by mixingthe sugar, the lemon zest, and the oil. Sprinkle evenly over the batter.
- Bake for 20-25 minutes until a cake tester comes out clean and the top is starting to brown. Let it cool before trying it.
This recipe is adapted from the book “Vegan Brunch” by Isa Moskowitz.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This post appeared in BrownSugar&Vanilla for the first time in November 2016.