Blueberry Coffee Cake (Vegan, Gluten & Oil Free, Low Fat)

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

Penny

Sweet, soft, dense blueberry coffee cake!

Print Recipe Pin Recipe

Prep Time 13 mins

Cook Time 33 mins

Total Time 46 mins

Course Dessert

Cuisine Gluten free, Low fat, Oil free, Vegan

Ingredients

  

Dry Ingredients

• 2 cups 240 g gluten free all purpose baking flour (I use Bob's Red Mill)
• 1/2 cup 95 g cane sugar (I use Wholesome)
• 2 teaspoons 10 ml baking powder
• 1 1/2 teaspoons 7.5 ml EnerG Egg Replacer
• 1/2 teaspoon 2.5 ml cinnamon
• 1/2 teaspoon 2.5 ml baking soda
• 1/2 teaspoon 2.5 ml salt
  

Wet Ingredients

• 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
  

Topping

• 2 Tablespoons 30 ml cane sugar
• 1/2 teaspoon 2.5 ml cinnamon

Instructions

 

• 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.

Notes

Recipe adapted from The Fat Free Vegan's Pineapple Coffee Cake.
You can make your own oat milk or use store bought oat milk or plant milk of choice.
Spoon flour into measuring cups if you're not doing it by weight.