Get ready to transform your breakfast or afternoon treat with the most incredible vegan dessert that proves plant-based baking can be mind-blowingly delicious! This Vegan Lemon Blueberry Coffee Cake is not just a recipe—it's a culinary revolution that will make your taste buds dance with joy. Imagine a moist, tender cake bursting with juicy blueberries and bright, zesty lemon notes, all crafted without a single animal product. Whether you're a committed vegan or just looking to explore healthier, more vibrant baking, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 9 servings
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup coconut sugar
- 1/4 cup almond milk
- 1/4 cup coconut oil
- 1/4 cup lemon juice
- 1 cup blueberries
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with coconut oil or line with parchment paper.
- In a large mixing bowl, combine whole wheat flour and baking powder. Whisk together to remove any lumps and ensure even distribution of the baking powder.
- In a separate bowl, mix coconut sugar, melted coconut oil, almond milk, lemon juice, and vanilla extract. Whisk until the ingredients are well combined and the sugar begins to dissolve.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined. Be careful not to overmix, as this can make the cake dense.
- Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle a few extra blueberries on top for decoration.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes.
- Once cooled, cut into 9 equal squares and serve. Optional: dust with powdered sugar or drizzle with a simple lemon glaze.
Tips
- Room Temperature Ingredients: Ensure your almond milk and coconut oil are at room temperature for better mixing and a smoother batter.
- Blueberry Tip: Toss your blueberries in a little flour before folding into the batter to prevent them from sinking to the bottom of the cake.
- Don't Overmix: Gently fold the wet and dry ingredients together. Overmixing can lead to a tough, dense cake.
- Fresh vs. Frozen Blueberries: Both work great! If using frozen, don't thaw them first to prevent color bleeding.
- Storage Hack: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Glaze Option: For extra indulgence, make a quick lemon glaze by mixing powdered sugar with a little lemon juice.
- Serving Suggestion: Enjoy warm with a cup of coffee or tea for the ultimate comfort experience!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
