This vegan coffee cake is rich, crumbly, flavored with a hint of lemon, and layered with a filling of juicy blueberries.
It's now officially spring, and I'm all about springy flavors. This time it's lemon and blueberries. Also, I'm into sweet stuff. Maybe not the over-the-top rich fudgy treats I'm into over the holidays, but springy sweet stuff. Things you can eat for brunch. Socially acceptable dessert for breakfast.
It was high time I created a vegan coffee cake. I'll be honest: coffee cake was never my favorite. I feel like there's always more exciting desserts you can eat for breakfast. This coffee cake though, is my favorite. I'd take it over a big piece of chocolate cake, and that's saying a lot.
Now, this is a cake, so it's certainly indulgent, but it has a few things going for it over conventional coffee cake. It's vegan. Also, see how it's a little darker in hue than a normal coffee cake? That's because I made it with whole wheat pastry flour and coconut sugar. These ingredients don't affect the taste or texture, I promise. Instead of butter, or as would be the case in my kitchen, vegan butter, I made this coffee cake with a mix of coconut oil and almond butter. I wouldn't have it any other way, because the texture was fantastic. And finally, to moisten up the batter, I went with non-dairy milk.
Everything gets topped off with an oat crumble an a drizzle of lemon glaze. The cake turned out delicious, and incredibly springy. I'm sure I'll be enjoying this one at brunches all season long.
Vegan Lemon Blueberry Coffee Cake
For the Streusel Topping
- ½ cup rolled oats
- ½ cup whole wheat pastry flour
- ¼ cup coconut sugar, or another vegan granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup coconut oil, solid state
For the Vegan Coffee Cake
- 2 cups fresh blueberries
- 2 tablespoons maple syrup
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup coconut oil, softened a bit, but not melted
- ⅓ cup creamy almond butter
- ⅔ cup coconut sugar, or another vegan granulated sugar
- 1 teaspoon lemon zest
- ½ teaspoon lemon extract
- ¾ cup + 2 tablespoons non-dairy milk
- 2 tablespoons lemon juice
For the Glaze
- ½ cup vegan powdered sugar
- 1 tablespoon lemon juice
- ½ teaspoon lemon extract
Make the Streusel Topping
In a medium bowl stir together the oats, flour, sugar, cinnamon and salt. Use a fork or pastry cutter to cut in the coconut oil, until the mixture resembles coarse crumbs. Chill in the refrigerator until ready to use.
Make the Vegan Coffee Cake
Preheat oven to 350° and lightly oil the inside of a 9 inch springform pan.
Stir the blueberries and maple syrup together in a medium bowl.
In a medium mixing bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.
Place the coconut oil, almond butter, and sugar into a large mixing bowl. Beat on high speed until fully incorporated and creamy, about 2 minutes, scraping down the sides of the bowl with a rubber scraper as needed. Beat in the lemon zest and extract. Beat in the milk and lemon juice. Add the flour mixture, about ½ cup at a time, beating between each addition.
Spread half the mixture in an even layer over the bottom of the prepared springform pan. Sprinkle with blueberry mixture, leaving about an inch of space from the sides of the pan. Top with remaining batter. Sprinkle with streusel.
Bake util the streusel is lightly browned and a toothpick inserted in the center of the cake comes out clean (except for maybe some blueberry).
Remove from oven and transfer to a cooling rack. Allow to cool completely.
Make the Glaze
While the cake bakes, stir all ingredients for the glaze together in a small bowl.
Finish and Serve
When the cake is cool, remove it from the springform pan and drizzle with glaze. Slice and serve.