Eat Straight Out of the Pan Vegan Blueberry Coffee Cake

This blueberry coffee cake is moist and full of cinnamon flavor which is perfectly accompanied by juicy blueberries! It has a crumbly and buttery topping. This is the best coffee cake I’ve ever made!

I adapted this coffee cake from Cara Reed’s book Decadent Gluten-Free Vegan Baking. You can check out her blog here. There were so many delicious things in this cookbook I couldn’t decide what to make first but this was definitely a good choice!

Usually coffee cake isn’t the healthiest thing out there and something you probably don’t want to have for breakfast everyday. But this coffee cake is different! It’s made healthier with the addition of coconut sugar, spelt flour, and coconut oil! No butter here and only a little sugar to keep things sweet and delicious! You could get away with having some of this coffee cake for breakfast and not feel too bad about it.

But really I could eat this anytime of day. Eat it straight out of the oven or let it cool and eat it the next day! I guarantee you it will taste great either way! You’ll be eating it straight out of the pan!

Vegan Blueberry Coffee Cake
Makes one 8×8″ pan

Ingredients

For cake:
1 cup almond milk
1 tbsp apple cider vinegar
1/4 vegetable oil
1 cup spelt flour
1 cup white flour
3/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup fresh or frozen blueberries

For topping:
3 tbsp spelt flour
1/3 cup coconut sugar
2 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
2 tbsp coconut oil, melted

Directions 
1. Preheat your oven to 350F. Grease an 8×8″ square pan
2. Whisk together almond milk and vinegar and let this sit for a few minutes
3. For the sugar topping, combine all ingredients with a fork until everything is covered by the coconut oil. Set aside
4. In a large bowl, combine flours, sugar, baking powder, salt, and cinnamon. 
5. Pour in soured milk and oil. Then stir until just combined. Fold in blueberries
6. Pour mixture into your prepared pan. If you like you can put in half the mixture, sprinkle some of the topping in the middle and then cover with the rest of your batter. Alternatively, you can just sprinkle all of the topping on top but I like having a sugary center
7. Bake for 35-40 minutes until golden brown on top and a toothpick inserted in the center comes out clean
8. Allow to cool and serve warm or wait the next day.