Blueberry Breakfast Cake (vegan)
This vegan blueberry breakfast cake is filled with fresh blueberries and topped with a sweet crumb topping. It's a great make-ahead breakfast for busy mornings, brunch gatherings, or enjoying with a cup of coffee.
Servings: 9 slices
Ingredients
Crumb Topping
- ⅓ cup coconut sugar or brown sugar
- ½ cup all-purpose flour
- 3 Tablespoons refined coconut oil solid
Dry
- 2 ½ cups all-purpose flour sifted
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon Himalayan pink salt
- 1 ½ cups fresh blueberries
Wet
- 1 cup non-dairy milk
- ⅔ cup cane sugar powdered (see note)
- ⅓ cup plain non-dairy yogurt vanilla flavor is okay too
- ⅓ cup refined coconut oil melted
- 1 Tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
Instructions
Crumb Topping
- In a medium bowl, mix together the flour and sugar.
- Using a pastry cutter, or fork, cut in the solid oil until there are no large oil chunks. It should be similar to a 'sand' consistency.
Breakfast Cake
- Preheat your oven to 375ºF and oil a 9x9-inch baking dish.
- In a medium bowl, sift the dry ingredients together (except the blueberries) and set aside.
- In a larger bowl whisk together the oil and powdered cane sugar. Then whisk in the remaining wet ingredients.
- Pour the dry ingredients into the bowl of wet ingredients. Using a spatula, gently fold the ingredients just until they are combined. Tip: Be sure not to over-mix the batter or your cake may come out dense and chewy instead of soft and fluffy.
- Now, gently fold the blueberries into the batter folding only about 3 times so as to not overmix. Then, pour the batter into your prepared baking dish.
- Top the batter with the crumb topping.
- Bake at 375ºF for 30-40 minutes. The top should be browned and a toothpick inserted into the center of the cake should come out clean.
- Allow the cake to cool for at least 30 minutes before slicing.
Notes
- For the crumb topping, the coconut oil can be replaced with vegan butter or shortening.
- To substitute the yogurt, use ¼ cup non-dairy milk mixed with 1 Tablespoon lemon juice. Set aside for about 5 minutes to create a “buttermilk”.
- To powder the sugar, measure it first then blend it in a nutri-bullet or high-speed blender until the sugar becomes a powder. Powdering the sugar creates a smoother cake.
- Store the cake in an airtight container on the counter for up to 2 days or in the refrigerator for up to 7 days. To freeze, wrap the cake in plastic wrap and store it in an airtight container or freezer bag for up to 3 months.
- To enhance the flavors add a bit of lemon zest to the wet ingredients.
Nutrition
Serving: 1slice | Calories: 276kcal | Carbohydrates: 60g | Protein: 5g | Fat: 2g | Sodium: 228mg | Fiber: 1g | Sugar: 42g
