Description
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!
Ingredients
For the cake
- 2 heaping cups (250g) plain flour
- 3/4 cup (190g) caster sugar
- 1/3 cup (80ml) vegetble oil
- Scant 1/2 cup (100ml) soy milk
- 1/3 cup (95g) vegan Greek yoghurt
- Heaping 1 cup (180g) blueberries
- 1 tbsp cornflour
- 1 tbps apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
For the crumble
- 1/2 cup (60g) plain flour
- 1/8 cup (25g) caster sugar
- 2 & 1/2 tbsp (37g) melted vegan butter
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- To make 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.
- 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.
- Pour the wet mixture into the bowl of dry mixture. Using your spatula, gently fold everything together until you have a smooth, thick batter.
- 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.
- Remove the crumble from the fridge and use your fingers to break it into lovely, chunky pieces before sprinkling it generously over the blueberries.
- Bake the cake in the centre of your preheated oven for 50 mins 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!
Notes
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.
Ensure your melted vegan butter has cooled slightly before mixing, and chill the crumble mixture thoroughly before sprinkling it on.
Always use a digital scale rather than measuring cups when you are baking.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Cake
- Method: Baking