Blueberry Coffee Cake (gluten-free, vegan, whole wheat, all-purpose flour options)

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!

Incredibly moist and delicious blueberry coffee cake that can be made vegan, gluten-free, whole wheat and with all-purpose flour.

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 version (which is the one pictured).

Incredibly moist blueberry coffee cake that can be made vegan, gluten-free, whole wheat and with all-purpose flour.

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!

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.

Blueberry Coffee Cake

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.

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!

Blueberry Coffee Cake

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! :)

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)

♥♥♥♥♥
Rated 5.0 by 1 reader
Blueberry Coffee Cake (gluten-free, vegan, whole wheat, all-purpose flour options)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 pieces

Ingredients

    For the streusel:

  • 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)
  • For the cake:

  • 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

Directions

  1. Preheat the oven to 350 °F (167 °C) and line an 8"x8" pan with a sheet of parchment paper.
  2. 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.
  3. In a medium mixing bowl, stir together the flour, almond flour, baking powder, baking soda and salt. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Let the cake cool for 2 hours before serving. Letting it sit improves taste and it also gets moister as it sits.
  9. Cover and store at room temperature for up to 3 days or refrigerate for up to 5.

Notes

  1. I used this gluten-free 1-to-1 baking flour.
  2. 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.
  3. I used this gluten-free 1-to-1 baking flour.
  4. I used this egg replacer.
  5. 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.

Recipe by  | www.texanerin.com

Pin post on Pinterest Share post on Facebook Share post on Twitter Share post on Google+

21 comments on “Blueberry Coffee Cake (gluten-free, vegan, whole wheat, all-purpose flour options)” — Add one!

  • Nancy says
    June 6, 2017 @ 1:42 am

    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!

    Reply
    • Erin replies to Nancy
      June 7, 2017 @ 11:03 pm

      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!

      Reply
  • Lisa @ Wine & Glue says
    May 29, 2017 @ 4:53 am

    It looks so moist and perfect!

    Reply
  • Kim Beaulieu says
    May 25, 2017 @ 9:24 am

    I absolutely LOVE Silk products. This coffee cake is sheer perfection. Nothing beats a moist coffee cake. I love that you used blueberries.

    Reply
  • Kelly @ Nosh and Nourish says
    May 25, 2017 @ 2:32 am

    This is perfection!!! I love using Silk in baked goods too!

    Reply
  • Jenny | Honey and Birch says
    May 24, 2017 @ 8:42 pm

    I’m a huge coffee cake fan – I can’t wait to try this one!

    Reply
  • ambrettagold says
    May 24, 2017 @ 7:42 pm

    I cannot see the coffee in this recipe or am I just being silly

    Reply
    • Erin replies to ambrettagold
      May 24, 2017 @ 7:46 pm

      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.

      Reply
  • Renee - Kudos Kitchen says
    May 24, 2017 @ 3:12 pm

    This really does look incredibly moist! Looks great, Erin!

    Reply
  • Liz says
    May 24, 2017 @ 1:31 pm

    Oh, my gosh, your perfect squares of coffee cake are calling my name! This would be a perfect treat for the holiday weekend!

    Reply
  • Katerina @ diethood .com says
    May 24, 2017 @ 11:35 am

    This is the perfect coffee cake! Such an amazing flavor combination!!

    Reply
  • Charlotte Moore
    ♥♥♥♥♥
    says
    May 24, 2017 @ 10:10 am

    It looks very moist. The lemon version sounds good too.

    Reply
    • Erin replies to Charlotte Moore
      May 26, 2017 @ 10:43 pm

      Thanks so much! And it’s a whole wheat, just like you like. A rarity around here these days. ;)

      Reply
  • Alyssa | EverydayMaven says
    May 24, 2017 @ 7:12 am

    I love coffee cake – there is something about the crumb topping that is so awesome!

    Reply
  • Ashley @ Wishes & Dishes says
    May 24, 2017 @ 6:44 am

    Oh this looks like the perfect amount of moist! :) I am also SO over dry coffee cakes!

    Reply
  • Kirsten/ComfortablyDomestic says
    May 24, 2017 @ 6:01 am

    Sign me up for the lemon blueberry version. The crumb top is so tempting.

    Reply
  • Cookin Canuck says
    May 24, 2017 @ 1:39 am

    Blueberries and almond are a match made in baking heaven! This would be fantastic with my morning cup of tea.

    Reply
  • Cookin Canuck says
    May 23, 2017 @ 7:38 pm

    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.

    Reply

Comments? I’d love to hear from you!

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


*


Comments are moderated. If you don’t see your comment immediately, don’t panic… it went through! Thank you so much for taking time to leave feedback!

Please help others by rating the recipe: