Vegan Blueberry Coffee Cake
This vegan blueberry coffee cake smells delicious while baking, you'll see. But the best comes when you taste it, yum, this treat is perfect for the afternoon or breakfast.
8 servings
Calories: 414kcal
Ingredients
Cake
- 3/4 cup of almond or soy milk
- 2 teaspoons lemon juice
- 1¼ cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1/2 cup of oil
- 1 cup frozen or fresh blueberries
Instructions
- Preheat the oven to 350ºF.
- Measure out the milk and pour the two tablespoons of lemon juice into it. Set aside.
- In a bowl, mix the flour with the baking powder and salt. Add the sugar, oil, and milk with the lemon juice. Add the blueberries and mix carefully.
- Spread the batter into a prepared baking pan or baking dish.
- Make the streusel by mixingthe sugar, the lemon zest, and the oil. Sprinkle evenly over the batter.
- Bake for 20-25 minutes until a cake tester comes out clean and the top is starting to brown. Let it cool before trying it.
Notes
Make it with strawberries or cherries if you can't find frozen or natural blueberries.
This recipe is adapted from the book "Vegan Brunch" by Isa Moskowitz.
This recipe is adapted from the book "Vegan Brunch" by Isa Moskowitz.
Nutrition
Serving: 1serving | Calories: 414kcal | Carbohydrates: 47g | Protein: 4g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 158mg | Potassium: 186mg | Fiber: 2g | Sugar: 19g | Vitamin A: 97IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 2mg