Easy! Vegan Blueberry Coffee Cake

This vegan blueberry coffee cake is a dreamy and moist cake topped with juicy blueberries and a crisp, buttery crumble topping. It’s completely dairy-free and egg-free, the perfect easy bake to enjoy with your morning coffee, as an afternoon snack, or to serve at a weekend brunch!

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I have been enjoying baking coffee cakes lately, and this vegan blueberry coffee cake is one of my absolute favourites! It’s moist, fluffy, tender, with sweet and tart blueberries, layered with a crisp, golden crumble topping that is simple to make with no oats! I love crumbles on coffee cake, the crunch and moist cake combo is so good. 

This cake is super simple and easy to make, so if you are a beginner baker, this cake is a great one to pick up! No fancy techniques required, and it’s the ultimate treat to enjoy with a cup of coffee or tea for a cosy afternoon in with a good book. 

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: I used regular plain flour, but you can substitute it with a 1:1 gluten-free flour blend for a gluten-free version, like the one from King Arthur.

Caster sugar: I like using caster sugar for baking, but if you can’t find it, granulated sugar will do the job! For a less refined option, coconut sugar can be used, though it might darken the cake. But it should still be delicious!

Soy milk: Soy milk creates the best vegan buttermilk with apple cider vinegar because of the protein content. Any unsweetened plant milk, like almond or oat, works perfectly, so you can use your favourite plant milk if you don’t want to use soy.

Vegetable oil: Vegetable oil is key to keeping the cake soft and moist. Use a neutral oil like sunflower, rapeseed, or light olive oil. Coconut oil can be used too, but it may alter the texture when the cake cools down.

Blueberries: Fresh blueberries are ideal, but frozen work too.

Vegan Greek yoghurt: I used vegan Greek yoghurt to add extra richness, moisture, and a slight tang. Unsweetened coconut yoghurt or more plant milk can be used as a substitute.

Other ingredients: Cornflour, apple cider vinegar, melted vegan butter, baking powder, baking soda, vanilla extract, and a pinch of salt.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

20cm(8inch) Square Cake Tin: A 20cm (8inch) square cake tin is the perfect size for this recipe. A round cake tin works too.

Parchment paper: Use parchment paper on the bottom and side of the cake tin to make the removal of the cake easy!

Two mixing bowls: One for the dry ingredients and one for the wet ingredients, it ensures even mixing.

Whisk and spatula: A whisk for combining dry ingredients and a silicone spatula for gently folding the cake batter and scraping the bowl clean.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan blueberry coffee cake

Preheat your oven to 180°C (350°F).

Step 1: Make and chill the crumble topping

Let’s start making the cake! First, we are making the crumble topping. In a bowl, combine the plain flour and caster sugar for the crumble. Pour in the melted vegan butter and vanilla extract, and mix with a spatula until the mixture resembles rough, wet sand and clumps together. Place the bowl in the refrigerator to chill. This step is crucial because it helps the crumble hold its shape.

Step 2: Prepare the wet and dry mixtures

Now we are going to make the cake! In a jug or bowl, combine the soy milk and apple cider vinegar. This is your vegan buttermilk. Let it sit for a minute to curdle slightly. 

In a large mixing bowl, whisk together the plain flour, caster sugar, cornflour, baking powder, baking soda, and a pinch of salt. In a separate bowl, whisk in the vegan buttermilk, vegetable oil, vegan yoghurt, and vanilla extract until smooth and well combined.

Step 3: Make the batter

Pour the wet mixture into the bowl of dry mixture. Using your spatula, gently fold everything together until you have a smooth, thick batter. Be careful not to overmix! Overmixing can make the cake tough and dense, not fluffy. A few small lumps are fine – mixing until everything is just combined is key.

Step 4: Assemble the cake

Pour the batter into your lined square tin and use the spatula to spread it evenly into the corners. Scatter the fresh blueberries evenly over the batter. Finally, remove the crumble from the fridge and use your fingers to break it into lovely, chunky pieces before sprinkling it generously over the blueberries. There you have your cake ready to go into the oven!

Step 5: Bake

Bake the cake in the centre of your preheated oven until the top is golden brown, the crumble is crisp, and a skewer inserted into the centre of the cake comes out clean. If it comes out with wet batter, bake for another 5 ot 10 mins.

Remove the cake from the oven and allow the cake to cool in the tin before carefully removing it from the tin and transferring it to a wire rack to cool completely. Slice and enjoy!

Serving tips and ideas

• Serve a warm slice of the coffee cake with a generous dollop of vegan vanilla custard or whipped cream. Simple yet so tasty!
• Or, top a warm slice with a scoop of your favourite vegan ice cream! I love vanilla, caramel, or chocolate ice cream on coffee cake. Soooo good.
• A simple dusting of icing sugar instantly creates an elegant finish perfect for serving at home parties!

Expert tips and tricks

Handling the blueberries

If you are worried about blueberries sinking to the bottom of the cake, give them a light roll in plain flour before sprinkling them on the cake. This should help prevent them from sinking straight to the bottom during baking. If using frozen, add them directly from the freezer without thawing.

Achieving the perfect crumble texture

The secret to a crumble topping that stays soft and crunchy and doesn’t melt into the cake is to ensure your melted vegan butter has cooled slightly before mixing, and to chill the crumble mixture thoroughly before sprinkling it on.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Lemon is one of the best flavour combos for blueberry! Add the zest of one lemon to the cake batter to create a lovely zesty twist.
• Swap half the blueberries for raspberries or blackberries to make a mixed berry coffee cake! 
• For a decadent treat, add some vegan dark chocolate chips or white chocolate chips to make the cake even more scrumptious!

How to store

• Room temperature: Once completely cool, store the cake in an airtight container at room temperature for up to 1 day. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the cake out at room temperature, as it can spoil quickly.

• Refrigerator: For longer storage, keep the cake in the fridge for up to 2-3 days in an airtight container. The crumble will soften slightly, but the cake will stay moist. Let it come to room temperature or warm up in a microwave or oven before serving.

• Freezer: The cake freezes great too if you want to store it for a long time. Wrap individual slices or the whole cake tightly in cling film and put them in an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw overnight in the fridge or at room temperature for a few hours.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this blueberry cake because it is:

• simple and easy to make
• moist and fluffy
• full of juicy blueberries
• perfect recipe for beginner baker

Want more recipes like this?

Try my other delicious cakes and dessert recipes you might enjoy!

• Blueberry Lemon Muffins
• Lemon Blueberry Loaf Cake
• Raspberry Coffee Cake
• Pear Muffins

Visit the cakes and cupcakes page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

Recipe Card

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