• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Lila Ruth Grain Free

Keto • SCD • Paleo • Vegan • Recipes
  • Home
  • Recipes
    • All Recipes
    • Low-Carb
    • Specific Carbohydrate Diet (SCD)
    • Holiday Baking
    • Paleo
    • Vegan
    • Keto
    • Ted’s Takeover
    • Sweet
    • Savory
    • Cocktails + Smoothies
  • Cookbook
  • About
  • Contact
  • Nav Social Menu

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Vegan Blueberry Coffee Cake/Quick Bread

Jump to Recipe·Print Recipe

Vegan Blueberry Coffee Cake

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.

Vegan Blueberry Coffee Cake

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!! 🙂

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Vegan Blueberry Coffee Cake


  • Author: Lila Ruth
  • Prep Time: 15 min
  • Cook Time: 1 hr
  • Total Time: 1 hr 15 min
  • Yield: 10-12 servings 1x
Print Recipe
Pin Recipe
Scale

Ingredients

  • FOR THE CAKE:
  • 2 cups Almond Flour
  • 1 cup Potato Starch (Not Potato Flour).
  • 1/3 cup Sugar
  • 1/2 teaspoon Baking Powder (grain-free Hain brand)
  • 1/4 teaspoon Guar Gum (Bob’s Red Mill)
  • 1/2 cup Apple Sauce
  • 1/3 cup Almond Milk
  • 1/4 cup Melted Vegan Butter (Earth Balance)
  • 1 tablespoon Vanilla Extract
  • 1 cup Blueberries
  • 1 1/2 tablespoons Apple Cider Vinegar
  • TOPPING:
  • 3/4 cup Almond Flour
  • 3/4 cup Potato Starch
  • 3/4 cup Brown Sugar
  • 2/3 cup Chopped Pecans
  • 1 tablespoon Cinnamon
  • 1/4 cup Vegan Butter (Earth Balance)
  • 1/2 teaspoon Vanilla Extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees
  2. Whisk together almond flour, potato starch, sugar, baking powder and guar gum.
  3. Add apple sauce, almond milk, melted vegan butter, vanilla extract and apple cider vinegar. Stir until all is incorporated evenly. Batter will be thick. Add in blueberries and mix again.
  4. Pour batter into parchment paper lined 8×8 pan.
  5. TOPPING:
  6. Whisk together additional ingredients reserved for the topping–almond flour, potato starch, brown sugar, cinnamon and salt.
  7. Cut vegan butter into dry mix.
  8. Add pecans and vanilla and work hands though until crumbly.
  9. Spread crumble topping evenly over batter and place in oven.
  10. Bake at 350 degrees for 60 minutes. At 30 minutes in, rotate the pan 180 degrees and cover with foil.
  11. Remove cake from oven and place pan on cooling rack. It will feel a touch soft in the center. It is important to let the cake cool completely before serving. It can then be reheated later if preferred. Cut into squares and drizzle with icing if desired. (To make the icing pictured, just combine 3/4 cup grain-free powdered sugar-I use “Wholesome” brand, 1.5 Tbsp Almond Milk, 1 tsp Vanilla and a dash of salt). Enjoy!

Keywords: grainfree, glutenfree, vegan, dairyfree, coffeecake, breakfast, blueberry

Did you make this recipe?

Tag @lilaruthgrainfree on Instagram and hashtag it #lilaruthgrainfree

This post may contain affiliate links, that means that I may receive a small commission if you make a purchase using these links. Income allows us to purchase products to test the recipes you see here! Thank you for your support.

Filed Under: All Recipes, Breads, Breakfast, Cakes + Cupcakes, Dairy-Free, Gluten-Free, Grain-Free, Sweet, Vegan

Reader Interactions

Comments

  1. Bethany says

    January 12, 2017 at 2:05 am

    This looks like such a delicious cake!

    Reply
  2. Lila Ruth says

    January 12, 2017 at 2:32 am

    Thank you so much, Bethany! It’s become one of our favorites! 🙂

    Reply
  3. Angela @ Allergy Free Angela says

    March 30, 2017 at 1:31 am

    This coffee cake looks delicious! I love that it is egg free as well. Do you have a preference for the brand of almond flour that you use? I’m wondering if Bob’s Red Mill will work, or if you need the finer one like Honeyville.

    Reply
    • Lila Ruth says

      March 30, 2017 at 1:42 am

      Hi Angela, thank you so much for your kind comment!:-) I prefer Bob’s Red Mill overall, I feel like I always end up with better results in taste and texture. If there is ever a recipe where I need the almond flour to be super fine, I just pulse it in the food processor, but the majority of the time it’s not necessary. Hope this helps!

      Reply
  4. Zsanine Goff says

    September 7, 2018 at 5:41 pm

    I can’t wait to try this! My hubby can’t have eggs so I love that this is vegan and grain free. I’ve just discovered your blog. I’m loving all these recipes! Thank you!

    Reply
    • Lila Ruth says

      September 7, 2018 at 7:04 pm

      Oh thank you so very much!! So glad you are loving the recipes, I hope you and your husband enjoy the coffee cake! 😀

      Reply

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Grandma Lila Ruth

Welcome! I’m Catherine, a grain-free recipe developer. Here you’ll find delicious recipes free from both grains and gluten. Select recipes are also SCD friendly, Keto, Dairy-Free, Paleo and or Vegan. And it is with honor that I mention that this blog was inspired by my dear grandmother, Lila Ruth. It is dedicated to her memory. Learn more →

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
low-carb recipes



Palatable Puzzle

FOLLOW US ON INSTAGRAM!

INSTAGRAM
  • Affiliate Policy
  • Copyright
  • Terms of Use
  • Privacy Policy

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Services
  • Media Kit
  • FAQ

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Brunch Pro on the Brunch Pro Theme

© 2021 LILA RUTH GRAIN-FREE