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
  • 45 mins
  • Prep: 10 mins,
  • Cook: 35 mins
  • Yield: 1 8x8 cake (9 servings)
Ratings (5)

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!

What You'll Need

  • 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)

How to Make It

  1. Preheat the oven to 350 F. Lightly grease an 8" x 8" cake pan with dairy-free soy margarine and set aside.
  2. 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.
  1. 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.
Nutritional Guidelines (per serving)
Calories 317
Total Fat 11 g
Saturated Fat 2 g
Unsaturated Fat 6 g
Cholesterol 25 mg
Sodium 764 mg
Carbohydrates 51 g
Dietary Fiber 3 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)