Dairy Free Blueberry Coffee Cake
Dairy Free Blueberry Coffee Cake, a vegan dessert recipe featuring a tender and fluffy cake with a simple crumble topping.
Servings: 9
Ingredients
- 2 cups Blueberries - Rinsed and dried . Divided
- 2¼ cups Flour - Plus additional for berries
- ½ tsp Baking Soda
- 2 tsp Baking Powder
- 1 cup Sugar.
- ⅓ cup Canola Oil.
- 1 cup Oat Milk.
- 2 tsp Vanilla Extract
- 1 tbsp Apple Cider Vinegar
Topping
- ¼ cup Light Brown Sugar
- ½ cup Rolled Oats
- ¼ cup Flour
- ½ tsp Ground Nutmeg
- 2 tbsp Canola Oil
- 2 tsp Water
Instructions
- Prepare. Preheat your oven to 375f. Prep your baking pan for nonstick.
- 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.
- Dry Ingredients. In a medium bowl, use a whisk to combine together the flour, baking powder, and baking soda.
- Wet Ingredients. In another mixing bowl, use a whisk to combine together the oat milk, vinegar, and vanilla extract.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool. Allow the cake to cool and set for about 20 minutes before serving.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
originally posted:
May 4, 2026*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 394kcal | Carbohydrates: 64g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 172mg | Potassium: 146mg | Fiber: 2g | Sugar: 33g | Vitamin A: 72IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 2mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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