Go Back
–+ servings

Vegan Blueberry Crumb Cake

A moist and delicious vegan blueberry crumb cake topped with a buttery crumb topping, perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American, Vegan
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Cake
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup almond milk or any plant-based milk
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil melted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries or frozen
Crumb Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 1/4 cup coconut oil melted
  • 1/2 teaspoon cinnamon

Method
 

Prepare the Cake
  1. Preheat the oven to 350°F (175°C). Grease the cake pan.
  2. In a mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.
  3. In another bowl, mix the almond milk, maple syrup, and melted coconut oil.
  4. Combine the wet and dry ingredients until just mixed. Gently fold in the blueberries.
  5. Pour the batter into the prepared cake pan.
Make the Crumb Topping
  1. In a separate bowl, mix together the flour, brown sugar, melted coconut oil, and cinnamon until crumbly.
  2. Sprinkle the crumb topping evenly over the cake batter.
Bake
  1. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean.
  2. Allow to cool for 10 minutes before removing from the pan.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 150mgFiber: 3gSugar: 10gVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

Serve warm or at room temperature. Can be stored in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!