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vegan blueberry coffee cake with almond crumb - featured image

Vegan Blueberry Coffee Cake with Almond Crumb

  • Author: Saly
  • Total Time: 45 minutes
  • Yield: 9 servings 1x

Description

A tender, moist vegan blueberry coffee cake with a crunchy almond crumb topping. This simple, gluten-free adaptable recipe uses pantry staples and requires no eggs or dairy.

Ingredients

Scale
  • 2 cups (200g) fine blanched almond flour
  • 1/2 cup (120ml) melted coconut oil
  • 1/3 cup (80ml) pure maple syrup
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (225g) fresh or frozen blueberries
  • 1/2 cup (50g) almond flour (for topping)
  • 1/4 cup (50g) coconut sugar
  • 2 tablespoons (30ml) melted coconut oil (for topping)
  • 1/2 teaspoon cinnamon
  • Pinch of salt (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
  2. In a medium bowl, whisk together 2 cups almond flour, baking powder, and 1/2 teaspoon salt. Set aside.
  3. In a separate bowl, whisk melted coconut oil, maple syrup, almond milk, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  5. Gently fold in blueberries. If using frozen berries, toss them in a teaspoon of almond flour first to prevent sinking.
  6. In a small bowl, mix 1/2 cup almond flour, coconut sugar, cinnamon, and a pinch of salt. Add 2 tablespoons melted coconut oil and stir until coarse crumbs form.
  7. Pour batter into prepared pan and spread evenly. Sprinkle crumb topping over the top and press gently to stick.
  8. Bake for 30-35 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Let cool in the pan for 10 minutes, then lift out using parchment paper and transfer to a cooling rack to cool completely before slicing.

Notes

Ensure baking powder is fresh for proper rising. If using frozen blueberries, do not thaw them; toss in a little almond flour first to prevent sinking. The cake stores well in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 square
  • Calories: 220
  • Sugar: 12
  • Fat: 16
  • Saturated Fat: 10
  • Carbohydrates: 18
  • Fiber: 4
  • Protein: 6

Keywords: vegan coffee cake, blueberry almond cake, gluten-free baking, easy vegan breakfast, almond crumb topping, dairy-free dessert

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Find it online: https://cookelu.com/vegan-blueberry-coffee-cake-with-almond-crumb-3-ingredient-easy-recipe/