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Vegan Blueberry Coffee Cake

Soft and tender whole grain vegan coffee cake topped with juicy blueberries and a crisp streusel. Egg-free, dairy-free, and not too sweet!
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two pieces of blueberry coffee cake stacked
Prep Time:20 minutes
Cook Time:1 hour
Servings: 9

Ingredients

Streusel

  • 30 grams (¼ cup) white whole wheat flour or all purpose flour
  • 28 grams (¼ cup) almond flour
  • 24 grams (2 tbsp) brown sugar or granulated sugar
  • ¼ tsp cinnamon
  • 20 grams (1½ tbsp) maple syrup room temperature
  • 26 grams (2 tbsp) vegan butter melted and cooled

Blueberries

  • 250 grams fresh blueberries rinsed and pat dry
  • 2 tsp white whole wheat flour or all purpose flour

Cake

  • 180 grams (1½ cups) white whole wheat flour or all purpose flour
  • 42 grams (6 tbsp) almond flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 65 grams (⅓ cup) granulated sugar
  • 2 tsp lemon zest
  • 120 grams (½ cup) applesauce
  • 1 tbsp lemon juice
  • 39 grams (3 tbsp) neutral oil or melted vegan butter
  • 1 tsp vanilla extract
  • 100 ml unsweetened soy milk

Instructions

  • Preheat oven to 350°F/180°C. Line an 8x8-inch baking dish with parchment paper.
  • Make the streusel: Mix white whole wheat flour, almond flour, sugar, and cinnamon. Break apart any clumps of sugar. Whisk together maple syrup and melted vegan butter, then pour over the flour mixture and stir with a fork until crumbly. Chill in the fridge while you prepare the cake batter.
  • Toss blueberries with flour: Toss blueberries with 2 teaspoons of flour. If you notice excess flour on the bottom of the bowl, place the blueberries into a strainer to remove excess flour. Set aside.
  • Mix dry ingredients: In a bowl, add white whole wheat flour, almond flour, baking powder, and baking soda and whisk to combine.
  • Make lemon sugar: In a separate large mixing bowl, add granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar.
  • Mix wet ingredients: To the sugar, add applesauce, lemon juice, oil, vanilla extract, and soy milk. Whisk until well combined.
  • Combine: Sift dry ingredients into the wet ingredients and use a spatula to fold the batter together. Be sure to scrape the bottom for any flour. Fold the batter until there is no dry flour left, but be careful not to overmix as this can result in a dense cake.
  • Assemble: Remove the streusel from the fridge. Transfer the batter into your lined baking dish. Scatter the blueberries on top, then sprinkle the streusel over (use your fingers to break the streusel apart into smaller pieces, or keep them as large clumps if you like).
  • Bake: Place onto the middle rack of your oven and bake for 45-60 minutes, until a toothpick inserted in the center comes out clean.
  • Cool: Place the baking dish on a wire rack to cool for 10 minutes, then use the parchment paper to carefully remove the cake from the pan. Place the cake (with parchment paper) directly onto the wire rack to finish cooling.