Vegan Blueberry Coffee Cake Loaf
Recipe by
Sweet Like Cocoa
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This easy vegan blueberry coffee cake is moist, fruity, and supremely delicious - it's the perfect breakfast or snack loaf!
Ingredients
- blueberry Loaf
- dry Ingredients:
- 2½ cups all-purpose flour
- 3½ tsp baking powder
- ½ tsp salt
- ⅛ tsp nutmeg
- frozen peas
- wet Ingredients:
- 1 cup white sugar
- ¾ cup dairy free milk (unsweetened)
- 3 tbs neutral vegetable oil or melted coconut oil
- 1 flax egg (1 tbs ground flax + 3 tbs warm water)
- 1 tsp vanilla extract
- 1½ cup blueberries, fresh
- frozen peas
- streusel topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 2 tbs coconut oil (melted)
- 2 tsp cinnamon
Method
- Preheat oven to 350 °F
- Grease a 9" x 5" loaf pan and line with parchment paper (leave enough overhang for easy removal of the loaf)
- For the flax egg, combine ground flax and warm water in a small bowl. Stir and set aside to thicken
- In a medium bowl, combine all dry ingredients (flour, baking powder, salt and nutmeg). Stir to combine
- In a large bowl, combine wet ingredients (sugar, dairy free milk, oil, flax egg and vanilla extract), and stir until fully combined
- Slowly add dry ingredient mixture to wet ingredients, and gently mix them together
- Fold in blueberries using a rubber spatula
- Pour batter into prepped loaf pan
- In a small bowl, combine all streusel ingredients (flour, brown sugar, coconut oil and cinnamon) and stir until you have a course crumble
- Add about half of the streusel onto the top of the loaf and push down using your fingers or back of a spoon
- Add remaining streusel and pat down again (this is to minimize loose streusel fall)
- Bake in preheated oven for 50-60 minutes or until toothpick inserted into the centre of the loaf comes out clean
- Place onto wire rack to cool
- Once cool, remove from loaf pan using the overhang of parchment paper and allow to fully cool before slicing
- Use a sharp knife to cut into 8 slices
- Enjoy!
View the recipe instructions at Sweet Like Cocoa