This vegan coffee cake is rich, crumbly, flavored with a hint of lemon, and layered with a filling of juicy blueberries.
Did I mention I’ve got a bit of a berry thing going on? Well I do. 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 would’t have it any other way, because the texture was fantastic. And finally, to moisten up the batter, I went with Silk Unsweetened Cashewmilk. It’s rich and creamy, but doesn’t add any flavor or sweetness to compete with the flavors I’ve incorporated into the cake. As an added bonus, a glass of it goes deliciously with a slice of this cake.
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.
For more dairy-free recipes to celebrate spring, check out Silk on Facebook, Twitter, Instagram, and Pinterest, and sign up for their newsletter here.
Vegan Lemon Blueberry Coffee Cake
Ingredients
For the Streusel Topping
- 1/2 cup rolled oats
- 1/2 cup whole wheat pastry flour
- 1/4 cup coconut sugar, or another vegan granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 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
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup coconut oil, softened a bit, but not melted
- 1/3 cup creamy almond butter
- 2/3 cup coconut sugar, or another vegan granulated sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon lemon extract
- 3/4 cup + 2 tablespoons Silk Unflavored Cashew Milk
- 2 tablespoons lemon juice
For the Glaze
- 1/2 cup vegan powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon extract
Instructions
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 1/2 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.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Such a pretty cake! And looks delicious, too!
Thank you!
It looks so delicious! I need to give this recipe a try!
I hope you enjoy it!
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 ;)
I agree – I think it’s all the brunchy spring holidays. :)
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?
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.
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
Great idea! I’m so glad it worked out!
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.
Yay! I’m so glad it was a hit! Thanks so much for letting me know!!
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! :)
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. :)
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…
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!
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”.
Sounds delicious!
A y suggestions on whey kind of gf flour to use as a substitute!
Thanks
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!