Enjoy a fat slice of vegan lemon blueberry coffee cake topped with crunchy streusel and tangy glaze. Expect friends and family to go crazy for this soft and flavourful easy-to-make cake.
We love this recipe because this easy-to-make and uber-moist cake feeds a crowd!
This recipe makes more cake than your usual coffee cake recipe, but that is because after running out of cake one too many times at book club, I decided enough is enough.
So now you get to enjoy an extra big batch of vegan blueberry coffee cake. Trust me, you won’t have leftover cake for long.
👩🏻🍳 What is coffee cake?
Coffee cake is a single-layer cake covered with a streusel topping and layered with a cinnamon filling or fruits.
So coffee cake does not have coffee in it. Its name comes from the fact it is often enjoyed with a cup of coffee for either breakfast, brunch or as an afternoon pick-me-up snack.
📋 Ingredients
- Margarine - I use soft margarine from a tub, which is salted. You could also use room-temperature vegan butter.
- Soft silken tofu will mix smoothly right into your batter without making lumps. It acts as an egg replacement and also makes the cake extra soft and moist. You can also replace it with an equal amount of vegan plain yogurt.
- Sunrise soya food makes little duo packs of tofu, where 1 container is the exact quantity needed for this recipe.
- Blueberry - Fresh is best but frozen will also work.
- Sugars - Make sure it is bone-char-free!
See recipe card for quantities.
🥣 Instructions
This cake is very simple to make but there is a couple of points to keep in mind.
- Creaming the margarine and sugar is very important to get the maximum amount of air in the cake. Beat that margarine and sugar for a minimum of 3 minutes, or until the mixture is almost white. Having an electric mixer is best for this.
- Coating the berries in a bit of the flour mixture will help them float in the batter and not all sink to the bottom of the cake.
- If your streusel doesn’t have any big clumps, add 1 tablespoon of flour at a time to the mixture until they start to form.
🔪 Equipment
- A hand mixer makes creaming the butter so much easier but a whisk will also work.
- Bowls, large and small
- Fine grater. I exclusively use my colourful yellow microplane for zesting citruses.
- Silicone spatula
- Baking pan- 9 by 13 inches (23 cm by 33 cm) metallic baking pan. Mine is dark coated.
- Fork
I highly recommend you use a digital scale and weight measurements when following my recipes as it is more accurate and makes it easier to measure margarine and brown sugar.
🌡️ Storage
- Room temperature: Store in an airtight container for up to 4 days.
- Freezer: Store unglazed and wrapped tightly in plastic wrap for up to 3 months.
Do you love blubs? Check out my deliciously easy blueberry financier recipe!
Recipe
Vegan Lemon Blueberry Coffee Cake
Ingredients
Cake Batter
Wet ingredients
- 170 g vegan margarine ( ¾ cup)
- 300 g white granulated sugar (1 ½ cups)
- 150 g soft silken tofu (½ cup + 1 tablespoon)
- 190 g plant-based milk (¾ cup)
- 1 ½ tablespoons finely grated lemon zest (zest of 2 lemons)
- 1 tablespoon vanilla extract (14 g)
Dry ingredients
- 360 g all-purpose flour (3 cups)
- 2 ¼ teaspoons baking powder
- ¾ teaspoon fine sea salt
Mix-ins
- 300 g fresh blueberries (2 cups)
Streusel Topping
- 100 g white granulated sugar (½ cup)
- 50 g light brown sugar , packed (¼ cup)
- 90 g all-purpose flour (¾ cup)
- 75 g vegan margarine , melted ( ⅓ cup)
Icing
- 130 g powdered sugar , sifted (1 cup)
- 30 g vegan margarine , melted (2 tablespoons)
- 10 to 15 g lemon juice , adjust to your desired consistency (2 to 3 teaspoons)
Instructions
Cake Batter
- Preheat your oven to 350º F (180º C). Line a 9 by 13 inches (23 cm by 33 cm) metallic baking pan with parchment paper.
- In a large bowl, cream the butter and sugar until light in colour and fluffy. Whisk in the tofu until incorporated. Stir in the milk, zest and vanilla.
- In a small bowl, whisk together the dry ingredients. Place the blueberries and 2 tablespoons of the dry ingredients in a separate small bowl and stir to gently coat the berries.
- Mix the dry ingredients and wet ingredients together until you get a smooth batter. Gently stir in the blueberries. Spread the batter evenly into the prepared pan.
Streusel
- Mix the streusel topping ingredients in a small bowl using a fork until you get a sandy and slightly chunky mixture. Sprinkle the streusel evenly on top of the cake.
Baking
- Bake at 350ºF for approximately 55 minutes or until a toothpick inserted into the center comes out clean.
Glaze
- Whisk together the sugar, melted margarine and 2 teaspoons of lemon juice. Stir in additional lemon juice until you reach your desired consistency.
- Put the glaze in a small plastic bag with a corner cut off and drizzle the glaze over the cake. Let the cake cool completely before cutting into it. Enjoy!
If you have more questions, feel free to ask them in the comment sections and I'll do my best to answer them.
Did you try this vegan coffee cake recipe?
Don’t be shy and let me know how it went! Leave me a comment below and share a picture on Instagram! And most importantly, leave a rating to help me and let other people know how much you like this recipe!
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