Vegan Blueberry Coffee Cake
I cannot wait for you to try this Vegan Blueberry Coffee Cake recipe, it is seriously out of this world! I guarantee you’ll not want to share ANY of this cake and you may find yourself eating it for dinner! (Don’t worry, I won’t judge);) It is moist and dense, yet light at the same time–I can’t fully explain it, it is the magic that is this cake! And the fantastically thick layer of streusel topping is a delightful contrast in texture and makes it all the more heavenly.
Ok so let’s get down to business so you can start serving this baby up!
I used a 9 inch cake pan for the featured cake, but 8X8 baking pan works beautifully if you prefer square slices. Be sure to line the pan with parchment paper, it will make life much easier. This Vegan Blueberry Coffee Cake needs to bake for about an hour. Rotate the pan 180 degrees at 30 minutes in and cover completely with foil. And this is important; let the cake cool COMPLETELY after you take it out of the oven. I know it’s hard to wait, but it is necessary with this type of grain-free cake and it is absolutely worth the wait. You may heat to serve later if desired. Finally, I’ve included the recipe for the drizzled icing at the end if you’d like to use that as well. Enjoy and Happy Baking!! 🙂