A long time ago, in a galaxy far, far away, before I was vegan, I used to love the Very Berry Coffee Cake from Starbucks. Luckily being vegan is on the rise, and there are plenty of delicious baked vegan goodies (especially in Austin), but if you’re gluten free as well the options are a little more limited, and although I’ve found some yummy vegan/gf pastries, I have yet to find a vegan/gf coffee cake at a cafe or grocery store.
But now I can make my own! This blueberry coffee cake is sweet, soft, dense, and delicious, and it’s oil-free and low-fat as well! The soy yogurt (a trick I learned from Chocolate Covered Katie) is key and makes it moist and rich (like the kind I used to love from Starbucks)!
Do you have any favorite vegan/gluten free baked goods? Let me know in the comments! If you make this, please let me know if you liked it and/or post a photo on Instagram and tag me (@pennysportal)!
Blueberry Coffee Cake
- 1 5.3 oz/150 g container of soy yogurt (I use Silk Vanilla)
- 1/2 cup 120 g oat milk (or plant milk of choice)
- 1/3 cup 84 g no sugar added applesauce
- 1 Tablespoon 15 ml vinegar
- 1 1/2 cups 185 g frozen blueberries
- 2 Tablespoons 30 ml cane sugar
- 1/2 teaspoon 2.5 ml cinnamon
- Preheat oven to 350 degrees F (176 degrees C).
- Add dry ingredients to a large bowl and mix together.
- Add the oat milk, soy yogurt, applesauce, and vinegar to a medium bowl and mix together.
- Add wet ingredients to dry ingredients and mix until thoroughly combined, but don't over-mix. Fold in blueberries.
- Pour batter into an 8x8" glass baking dish or cast iron skillet. (For easy removal of the cake from the pan, line the dish with parchment paper first.) Mix together sugar and cinnamon and sprinkle on top.
- Bake at 350 degrees for 30-35 minutes until a toothpick comes out mostly dry.