Dairy-Free Blueberry Coffee Cake (Vegan)

Close up of baskets of fresh blueberries at a Farmer's Market in San Francisco, California.
Ron Koeberer / Getty Images
  • Total: 45 mins
  • Prep: 10 mins
  • Cook: 35 mins
  • Servings: 9 servings
Nutritional Guidelines (per serving)
317 Calories
11g Fat
51g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 9
Amount per serving
Calories 317
% Daily Value*
Total Fat 11g 15%
Saturated Fat 2g 9%
Cholesterol 25mg 8%
Sodium 764mg 33%
Total Carbohydrate 51g 18%
Dietary Fiber 3g 12%
Protein 4g
Calcium 167mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This coffee cake is really special, not to mention infinitely healthier than butter-laden varieties! Feel free to add as many or as little blueberries as you like!


  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup almond milk (or soy milk)
  • 3 tablespoons canola oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon vanilla
  • 3 tablespoons Egg Replacer (mixed with 1/4 cup warm water; or one egg)
  • 2 cups blueberries (fresh, divided)
  • For the Topping:
  • 3/4 cup dark brown sugar
  • 1/2 cup cake flour
  • 1/2 teaspoon cinnamon
  • 2 tablespoons soy margarine (cold and chopped into pieces)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Lightly grease an 8" x 8" cake pan with dairy-free soy margarine and set aside.

  3. In a large mixing bowl, sift together the flours, sugar, baking powder, baking soda and salt and set aside. In another small mixing bowl, whisk together the almond milk, canola oil, apple cider vinegar and vanilla until well mixed. Add the wet ingredients and the Egg Replacer mixture to the dry, mixing until just combined (do not overmix!). Fold in 1 cup of the blueberries and pour the batter into the prepared pan. Arrange the remaining 1 cup blueberries on top of the batter.

  4. Make the topping. In a small mixing bowl, mix together the brown sugar, cake flour, ​and cinnamon. Using a pastry cutter or fork, cut in the pieces of soy margarine until the mixture resembles a crumbly topping. Sprinkle the mixture evenly over the cake. Bake on a middle rack in the oven for 35-40 minutes, or until a toothpick inserted into the center of the cake emerges clean and the top is golden brown. Allow the cake too cool on a wire cooling rack. Serve warm or at room temperature.