Dairy Free Blueberry Coffee Cake

Dairy Free Blueberry Coffee Cake is perfect for serving about any time of the day- from breakfast to dessert.

Made with fresh blueberries and oatmilk, this vegan friendly cake is tender and fluffy with a simple crumble topping in every bite.

Why this dairy free cake recipe works

This delicious take on a classic cake is made with simple ingredients that you may already have on hand.

Here is what else you will like about this recipe.

• It takes just 45 minutes to make this recipe.
• Oat milk helps to make this cake moist and flavorful.
• This cake recipe is vegan, nut free, and soy free.
• The fresh blueberries give this cake a fresh and tasty goodness that is perfectly complemented by the crumble topping.

Have you tried my recipe for Lemon Blueberry Cake For 2 (vegan, MedDiet)

That moist and tender cake features the fresh citrus flavor of lemons balanced by delicious blueberries. Both this recipe for coffee cake and that recipe for lemon blueberry cake are great tasting dairy free dessert recipes that are made with blueberries.

This cake is baked in a square baking pan. You can find a selection of square baking pans here.

Ingredients to Make a Vegan Blueberry Coffee Cake.

Cake.

• Blueberries Your blueberries should be rinsed and dried .
• Flour Regular all purpose flour.
• Baking Soda Added for leavening.
• Baking Powder Added for leavening.
• Sugar. Regular granular sugar.
• Canola Oil. Any neutral oil, such as vegetable oil) can be substituted.
• Oat Milk. Oat Milk has a thicker consistency than other vegan milks, making it ideal for baking with in a recipe such as this one.
• Vanilla Extract For a bit of flavor balance.
• Apple Cider Vinegar This is added to help with the rising, provide a bit of 'tang' for flavor balance, and create a soft and delicate crumb.

For the crumble

• Light Brown Sugar
• Rolled Oats
• Flour
• Ground Nutmeg
• Canola Oil
• Water

How to make dairy free coffee cake with blueberries.

• Prep Time 10 minutes.
• Bake Time 35 minutes .
• Servings 9 .
• How to serve : This cake is best when served warm however, it is also great tasting when served cool thanks to the crumble topping.
• Notes: You will need bowls, whisk, rubber spatula, and a square baking pan- eight to nine inch work best.

1. Prepare. Preheat your oven to 375f. Prep your baking pan for nonstick. I like parchment paper that overhangs the sides of the pan for this recipe.
2. Blueberries. Place a cup and a half of the blueberries into a medium size bowl. Sprinkle a half tablespoon of flour over the blueberries and toss. Then repeat this process again.
3. Dry Ingredients. In a medium bowl, use a whisk to combine together the flour, baking powder, and baking soda.
4. Wet Ingredients. In another mixing bowl, use a whisk to combine together the oat milk, vinegar, and vanilla extract.
5. Combine. In a large mixing bowl, whisk or beat together the sugar and oil until well combined. Then add the ingredients from the bowl with the wet ingredients to the large mixing bowl until just combined. Add the dry ingredients to the bowl and mix until just combined.
6. Blueberries. Use a rubber spatula or similar item to scrape down the sides of the mixing bowl and then fold in the blueberries that were tossed with flour in the second step.
7. Transfer. Evenly transfer the batter to your prepared baking pan. Gently tap the bottom of the pan on your countertop to help to help even out the batter and remove any air bubble. Press the remaining blueberries into the top of the batter in the pan.
8. Topping. In a clean bowl, combine together the crumble topping ingredients until somewhat crumbly. Sprinkle the combined ingredients over the cake batter in the pan.
9. Bake. Bake the cake for 45-55 minutes or until a toothpick comes out clean when inserted into the center. The baking times can vary depending on the size of the pan you are using.
10. Cool. Allow the cake to cool and set for about 20 minutes before serving.

Tips for making the best cake with berries.

Tossing the blueberries in the flour is an important step in this recipe as it helps to prevent the berries from sinking in the batter while baking. Make sure that your berries are completely dry before tossing them.

More helpful tips for you.

1. While a full-fat oat milk is the best choice in this recipe for moisture, other vegan milks can work. I would avoid using coconut milk as has a higher fat content which can result in a dense crumb.
2. Sometimes vegan or dairy-free cakes can become "gummy" or "rubbery" in texture as the gluten is overworked from overmixing. It is best to mix the combined ingredients until just combined. If there are a few tiny lumps of flour left, they will probably bake out.
3. Fresh blueberries are preferred in this recipe. If you do decide to use frozen berries, avoid thawing them out. You can add the frozen berries straight from the freezer to prevent turning your entire batter purple.

FAQ

• What is the best milk alternative to use in this recipe? I prefer oat milk because of its creamy texture. Soy milk can also work because its protein content. Using almond milk results in a slightly thinner, lighter batter.
• How can the cake be fluffy without eggs or dairy? The secret is combining of the apple cider vinegar with the leaveners (baking soda and baking powder. When combined, there is a chemical reaction that creates the fluffy texture.
• Why did my toppings sink into the cake? This usually happens for two reasons:
  The batter was too thin (add a tablespoon more flour next time). You used too much leavening, causing the cake to rise and "swallow" the topping.

Variations.

• Add a lemon accent to the cake by adding lemon to the sugar before creaming it with the oil. Or you can replace a tablespoon of your plant milk with fresh lemon juice.
• Instead of using the vanilla extract, try another flavor extract such as maple extract.
• While neutral oil works best in this recipe, you can try using a melted vegan butter instead.

How to store blueberry coffee cake.

Once your cake has fully cooled it can be stored in an airtight container or wrapped well. When properly stored, the cake can keep for up to two days at room temperature, refrigerated for up to five days, or frozen for up to a few months.

You may also be interested in these dairy free cake recipes.

• Vegan Chocolate Olive Oil Cake
• Orange Olive Oil Cake Recipe (Mediterranean Diet, Vegan).
• Vegan Double Chocolate Cupcakes
• Vegan Orange Pecan Bundt Cake
• Vegan Marble Cake with Orange
• Vegan Strawberry Crumble Cake