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Vegan Blueberry Coffee Cake

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.
5 de 1 voto
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Baked goods
Cuisine American
Servings 8 servings
Calories 414 kcal


  • Baking pan
  • Mixing bowls


Topping- Streusel

  • 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
  • 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.


Make it with strawberries or cherries if you can't find frozen or natural blueberries.
This recipe is adapted from the book "Vegan Brunch" by Isa Moskowitz.


Serving: 1servingCalories: 414kcalCarbohydrates: 47gProtein: 4gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 158mgPotassium: 186mgFiber: 2gSugar: 19gVitamin A: 97IUVitamin C: 4mgCalcium: 81mgIron: 2mg
Keyword blueberry coffee cake, vegan baking, vegan coffee cake


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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