Incredibly moist blueberry coffee cake that can be made vegan, gluten-free, whole wheat and with all-purpose flour. Thanks to Silk for making today’s post possible!
I’ve had a lot of dry coffee cakes in my day. And I’m tired of them. So here we have the moistest coffee cake I’ve ever had!
This is really an almond blueberry coffee cake. The blueberries + almond extract… oh, man. We couldn’t stop coming back for more of this cake! There’s also a bit of almond flour in the cake and almond milk. But it’s not overly almondy!
Make sure to use refined coconut oil, which has no coconut taste, unless you want to risk the coconut flavor of unrefined coconut oil inferring with the almond taste.
If you don’t want to use almond extract, lemon zest + extract is a super delicious alternative! For the lemon version, I switched the amount of vanilla and almond extracts (and used lemon extract instead of almond) and added about 2 tablespoons of lemon zest.
I’ve tried this blueberry coffee cake with my favorite GF 1-to-1 baking flour, all-purpose flour and white whole wheat flour. And those are in order from most moist to least moist. I couldn’t actually try the latter two myself (can’t touch wheat for now), but Mr. T said that it was still moist. But I could tell just by cutting it that it wasn’t as moist as the gluten-free blueberry cake (which is the one pictured).
He also said that you could taste the whole wheat even through all the almond taste. So don’t make this cake with whole wheat unless you actually like the taste of whole grains!
If you’re not in the mood for blueberry cake, how about some blueberry cookies? They can also be made with gluten-free, whole wheat or all-purpose flours! They’re almost like blueberry muffin tops with all the streusel on them!
This is one of those cakes that needs to sit for a few hours before serving. The flavor is better after sitting for a bit and it seemed a tad bit dry straight from the oven. The gluten-free version is also a bit grainy when hot from the oven.
And it can be made several days in advance! This coffee cake definitely won’t dry out. I’m pretty sure it’d go moldy before that could happen. ;) If you want to keep it for more than 3 days, you should probably refrigerate it to be on the safe side.
I’ve only tried it with fresh blueberries. I’m worried that frozen would just make the cake soggy. I think fresh strawberries might also make the cake too wet. If you want to use strawberries, try this great strawberry coffee cake!
I wanted to make this cake vegan so I tried it with an egg replacer and a chia egg. I definitely preferred the egg replacer – the chia version came out a bit more dense. A regular egg also works if you don’t need the cake to be vegan!
And if you can eat eggs, you have to try my paleo blueberry muffins! They’re almost angel food-like in their texture.
I’m excited to be partnering with Silk for a few posts over the summer for their #TastesLikeBetter campaign. I used their Unsweetened Vanilla Almondmilk in this blueberry coffee cake because it complemented the other flavors so well.
Silk’s products are made with plants, not dairy, and are verified by the Non-GMO Project. And they have a huge product line with loads of variety! From unsweetened and sweetened milks to yogurt alternatives and creamers.
To get a coupon, sign up here for Silk’s email list! Also be sure to follow along on Facebook, Twitter, Instagram, Pinterest and Youtube.
Hope you all enjoy the cake! :) If you find yourself with a lot of blueberries on your hands, try my paleo blueberry crisp! It’s also vegan and super easy to throw together. This Keto Bulletproof Coffee Recipe would go great with either the cake or the crisp!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Blueberry Coffee Cake (gluten-free, vegan, whole wheat, all-purpose flour options)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12 pieces
Ingredients
- 3/4 cup (101 grams) gluten-free 1-to-1 baking flour1 or 3/4 cup (94 grams) all-purpose flour or white whole wheat flour
- 1/4 cup (50 grams) brown sugar
- 1/8 teaspoon salt
- 1/4 cup (56 grams) refined2 coconut oil, chilled for a bit or at least firm (just shouldn't be liquid)
- 1 1/2 cups (201 grams) gluten-free 1-to-1 baking flour1 or 1 1/2 cups (188 grams) all-purpose flour or white whole wheat flour
- 1/2 cup (50 grams) blanched almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 1/2 tablespoons (49 grams) refined coconut oil, room temperature or slightly chilled so that it's like room temperature butter
- 1 cup (200 grams) granulated sugar or raw sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon water
- 1/2 teaspoon almond extract
- 1 egg made with egg replacer4 or 1 chia egg5 (you could use a regular large egg for a non-vegan version)
- 1 cup (240 milliliters) Silk Unsweetened Vanilla Almond Milk
- 1 3/4 cups (271 grams) rinsed and patted dry fresh blueberries
For the streusel:
For the cake:
Directions
- Preheat the oven to 350 °F (167 °C) and line an 8"x8" pan with a sheet of parchment paper.
- Prepare the streusel. In a small bowl, mix together the flour, sugar and salt. Using a fork or your hands, add the coconut oil and mix until thoroughly combined with the dry mixture. Place in the refrigerator while you prepare the cake.
- In a medium mixing bowl, stir together the flour, almond flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl using an electric hand mixer, beat together the coconut oil, sugar, vanilla extract, water, and almond extract until well combined. Stir in the egg replacer until well combined.
- Fold in half of the dry mixture, then half of the almond milk. Fold in the remaining flour and then the remaining milk. Fold in the blueberries and pour the mixture into the prepared pan.
- Remove the streusel from the fridge. It'll feel very dry. Use your hands to mix it a few times and then sprinkle the streusel evenly over the top of the batter.
- Bake for 28-35 minutes or until a toothpick inserted in the middle comes out dry. The whole wheat and all-purpose version will take closer to 28 minutes and the GF version took me 33 minutes.
- Let the cake cool for 2 hours before serving. Letting it sit improves taste and it also gets moister as it sits.
- Cover and store at room temperature for up to 3 days or refrigerate for up to 5.
Notes
- I used this gluten-free 1-to-1 baking flour. Make sure to use this for a GF version.
- I didn't want any coconut taste so I used refined coconut oil. If you use unrefined coconut oil, this cake will likely have some coconut taste to it.
- I used this gluten-free 1-to-1 baking flour. Make sure to use this for a GF version.
- I used this egg replacer.
- To make a chia egg, mix together 1 tablespoon of ground chia seeds with 3 tablespoons of water. Let sit for about 5 minutes. Note that the chia egg version comes out denser than the version made with egg replacer, which I highly recommend.
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45 comments on “Blueberry Coffee Cake (gluten-free, vegan, whole wheat, all-purpose flour options)” — Add one!
2 comments are awaiting moderation!
Can i use frozen blueberries?
I am definitely making this tomorrow but don’t have fresh fruits.
Thank you
Sorry I just now saw this! Hopefully you read what I wrote in the post – “I’ve only tried it with fresh blueberries. I’m worried that frozen would just make the cake soggy.” So I’m not too hopeful about frozen blueberries!
LOVED this recipe soo much!! So easy to make and bake and tastes so delicious & a great way to use fresh blueberries if you got some left ..will definitely make it again :D
Hi Rana! It’s always nice to hear from you. :) I’m happy that you liked the cake! I sure wish we had fresh blueberries right now. I miss them! Thanks for your comment and have a great weekend!
Hi! What are the calories per piece?
Hi there! I don’t have that info but could use this recipe analyzer if you’d like for the nutritional profile. :)
Can you use butter in place oh coconut oil
Yup!
I made this and it is delicious! Thank you! I am wondering if I need to refrigerate it? Or is it ok to leave out (covered)?
Sorry for just now seeing your question! It’s okay to leave out. :) Thanks for your feedback!
Is it ok to use 1% milk if I don’t have the almond milk? What about olive oil for coconut oil?
Both would be okay but I’m pretty sure you’d be able to taste the olive oil. So if you don’t want that, pick canola, grapeseed, or other neutral tasting oil.
I LOVE your recipes and want to make this tomorrow morning for my family. Any chance I could prep this tonight or some of it??? I could probably do the streusel but what about the rest?
You could make it all today! It stays moist for days. Definitely don’t make the batter in advance, though! Hope your family will enjoy it. So happy you love the recipes. :)
Thank you for the quick reply! I had just put it in the fridge when I saw your message. It’s now baking in the oven :) BTW – I’m in Frankfurt and so glad to have found your blog!
Hi again! Sorry for the embarrassingly slow reply. The past 2 weeks have been crazy! And hello from Munich. :) Which flour did you use? None of the ones I listed for this recipe are available in Germany so I’m curious. I never figured out a good sub for American AP flour. For cake recipes, I normally do half Type 405 and half 550, but it’s still not exactly the same.
I just made this today and it is really good. However, I did have to bake it for about 20 minutes longer than the stated time. I made the gluten free version, so I set the timer for 33 minutes, but it was still very undone at that point, so I kept giving it 5 more minutes, until it finally seemed done at 55 minutes. It’s very moist and not too sweet (I subbed out the sugar for coconut sugar). I will make again. Thank you!
I’m sorry for just now seeing your comment! I don’t know how I missed it. I’m happy to hear that the cake came out well, despite having to bake it longer! Thanks for your comment.
anyone tried with whole wheat flour?? (not white)
thank you!!
I haven’t but if you do try it, know that it will taste very much like whole wheat. It’ll also be a little drier than it’s supposed to be. Sorry for just now seeing your comment!
How is this gluten free if you are using wheat flour? 😳
The first flour listed is Bob’s Red Mill Gluten-free 1 to 1 baking flour. Whole wheat flour and AP flour were tested and listed for the people who don’t need a GF version.
Do you think Namaste Brand perfect flour blend gf flour ( i got from Costco) might work?
I haven’t tried it but if it usually works well in place of wheat flour, it’ll probably work well here. I’d love to hear how it comes out! :)
Do you have to use the 1/2 cup almond flour? Or can you just use 2 cups of gf flour? This looks great and I can’t wait to try it!
I haven’t tried it but I’m guessing it’d work, though the almond flour (you could also use almond meal if you don’t mind the little brown specks of almond skin) version would be moister. :) Hope you’ll enjoy it!
It looks so moist and perfect!
Thanks a bunch! :)
I absolutely LOVE Silk products. This coffee cake is sheer perfection. Nothing beats a moist coffee cake. I love that you used blueberries.
Aren’t they the best?!
This is perfection!!! I love using Silk in baked goods too!
Same! They’re so versatile.
I’m a huge coffee cake fan – I can’t wait to try this one!
I cannot see the coffee in this recipe or am I just being silly
American coffee cakes usually don’t have coffee in them. It’s just served with coffee, just like English tea cakes don’t have tea in them – they’re just served with tea. :) You can read more about coffee cakes here.
This really does look incredibly moist! Looks great, Erin!
Oh, my gosh, your perfect squares of coffee cake are calling my name! This would be a perfect treat for the holiday weekend!
This is the perfect coffee cake! Such an amazing flavor combination!!
It looks very moist. The lemon version sounds good too.
Thanks so much! And it’s a whole wheat, just like you like. A rarity around here these days. ;)
I love coffee cake – there is something about the crumb topping that is so awesome!
Oh this looks like the perfect amount of moist! :) I am also SO over dry coffee cakes!
Sign me up for the lemon blueberry version. The crumb top is so tempting.
Blueberries and almond are a match made in baking heaven! This would be fantastic with my morning cup of tea.
Almond and blueberry is such a great flavor combination! I have a feeling I wouldn’t be able to eat just one piece of this.