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    You are here: Home / Dessert / Vegan Lemon Blueberry Coffee Cake

    LAST UPDATED: January 28, 2022 • FIRST PUBLISHED: March 22, 2017

    Vegan Lemon Blueberry Coffee Cake

    Jump to Recipe Print Recipe

    This vegan coffee cake is rich, crumbly, flavored with a hint of lemon, and layered with a filling of juicy blueberries.

    Slice of Vegan Lemon Blueberry Coffee Cake on a Plate with Tea Cup and Lemon Slices in the Background

    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.

    Overhead View of a Slice of Vegan Lemon Blueberry Coffee Cake on a Plate with Fork

    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.

    Vegan Lemon Blueberry Coffee Cake Batter and Fresh Blueberries in a Springform Pan

    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.

    Close Up of a Slice of Vegan Lemon Blueberry Coffee Cake on a Plate with Fork

    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.

    Slice of Vegan Lemon Blueberry Coffee Cake on a Plate with Tea Cup and Lemon Slices in the Background
    5 from 2 votes
    Print

    Vegan Lemon Blueberry Coffee Cake

    This vegan coffee cake is rich, crumbly, flavored with a hint of lemon, and layered with a filling of juicy blueberries.
    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings 8
    Calories 461 kcal
    Author Alissa

    Ingredients

    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

    Instructions

    Make the Streusel Topping

    1. 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

    1. Preheat oven to 350° and lightly oil the inside of a 9 inch springform pan.
    2. Stir the blueberries and maple syrup together in a medium bowl.
    3. In a medium mixing bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.
    4. 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.
    5. 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.
    6. 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).
    7. Remove from oven and transfer to a cooling rack. Allow to cool completely.

    Make the Glaze

    1. While the cake bakes, stir all ingredients for the glaze together in a small bowl.

    Finish and Serve

    1. When the cake is cool, remove it from the springform pan and drizzle with glaze. Slice and serve.
    Nutrition Facts
    Vegan Lemon Blueberry Coffee Cake
    Amount Per Serving
    Calories 461 Calories from Fat 201
    % Daily Value*
    Fat 22.3g34%
    Saturated Fat 17.8g89%
    Sodium 318mg13%
    Potassium 138mg4%
    Carbohydrates 62.5g21%
    Fiber 5.5g22%
    Sugar 28.4g32%
    Protein 4.9g10%
    Calcium 70mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Salisbury Steak Meatballs with Garlic Mashed Potatoes & Mushroom Gravy
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Bethany says

      March 23, 2017 at 12:02 pm

      Such a pretty cake! And looks delicious, too!

      Reply
      • Alissa Saenz says

        March 26, 2017 at 8:43 pm

        Thank you!

        Reply
    2. Mika says

      March 23, 2017 at 1:53 pm

      It looks so delicious! I need to give this recipe a try!

      Reply
      • Alissa Saenz says

        March 26, 2017 at 8:43 pm

        I hope you enjoy it!

        Reply
    3. Ashleya says

      March 24, 2017 at 5:15 pm

      I just posted a coffee cake a couple days ago! I love the addition of blueberries in yours. Something about the beginning of Spring that calls for a coffee cake ;)

      Reply
      • Alissa Saenz says

        March 26, 2017 at 8:45 pm

        I agree - I think it's all the brunchy spring holidays. :)

        Reply
    4. Rachael says

      May 14, 2017 at 7:52 pm

      This looks great, and I can't wait to try it! I don't have lemon extract on hand... would you recommend substituting for more zest or lemon juice?

      Reply
      • Alissa Saenz says

        May 15, 2017 at 8:56 pm

        You could probably get away with another citrus fruit like a lime or orange, but the flavor will probably be a bit different. I'd love to hear how it works if you try it.

        Reply
        • Noam says

          June 29, 2019 at 6:00 pm

          I didn't have lemon extract either, so I boiled lemon juice with ginger, lemon peel and maple syrup and reduced it. turned out great. I used it as a lemon extract

          Reply
          • Alissa Saenz says

            June 30, 2019 at 2:12 pm

            Great idea! I'm so glad it worked out!

            Reply
    5. Elizabeth says

      June 18, 2017 at 12:40 pm

      Thanks so much for this recipe! I had a get together this weekend that included a vegan friend, and even though I've never baked without dairy or eggs before, I wanted to give it a try. I went on the hunt for a good, vegan coffee cake recipe and I'm so glad I found yours. It was a big hit with everyone--vegan and non-vegan--and it looked gorgeous, too.

      Reply
      • Alissa Saenz says

        June 19, 2017 at 8:43 am

        Yay! I'm so glad it was a hit! Thanks so much for letting me know!!

        Reply
    6. Ashley says

      September 09, 2018 at 3:33 pm

      If I wanted to use vegan butter instead of the coconut oil... How much would I use? Also..if using vegan butter, would I still add in the almond butter? This recipe looks really delicious! :)

      Reply
      • Alissa Saenz says

        September 09, 2018 at 8:51 pm

        I haven't tested the recipe with vegan butter, but I think if you just replace the coconut oil with the same amount (1/2 cup) it should work! And yes, you'll still need the almond butter. :)

        Reply
      • Yuri says

        May 29, 2020 at 6:10 pm

        Sooo looking forward to trying this out!! Question...can I use all purpose flour or non whole wheat pastry flour?

        Also, while grocery shopping last night and realized Blue Bonnet (in the plastic container) is vegan if you're ok with palm oil. Not healthy by any means but about 1/3 of the price of Earth Balance or Miyokos...

        Reply
        • Alissa Saenz says

          May 29, 2020 at 8:07 pm

          I think all-purpose flour would work fine, but I'm not sure about pastry flour. And I think Blue Bonnet will also work - I had no idea it was vegan! Good luck and enjoy!

          Reply
    7. Owen Carver says

      October 21, 2018 at 8:50 pm

      5 stars
      Gah! This looks AH-MAY-ZING! I have been thinking about experimenting with making "coffee flour" out of the coffee I roast at Cafe do Paraiso. That would put a whole new "coffee" into this kind of "coffee cake".

      Reply
      • Alissa Saenz says

        October 28, 2018 at 5:30 pm

        Sounds delicious!

        Reply
    8. Janey says

      July 07, 2019 at 9:19 pm

      A y suggestions on whey kind of gf flour to use as a substitute!
      Thanks

      Reply
      • Alissa Saenz says

        July 11, 2019 at 3:12 pm

        I haven't tried any with this recipe, but I think an all-purpose blend like Bob's Red Mill or King Arthur's would work best. Enjoy!

        Reply
    9. Gina says

      April 28, 2021 at 10:47 pm

      Do you think oat milk would work in place of cashew milk? This looks amazing!

      Reply
      • Alissa Saenz says

        May 02, 2021 at 7:59 pm

        It will work just fine! I hope you enjoy this!

        Reply

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