This vegan blackberry coffee cake is packed with juicy blackberries and topped with a brown sugar streusel. It’s easy to make, perfect for breakfast or brunch!

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After making these tasty blackberry muffins, I wanted to try a slightly different twist and make a blackberry coffee cake. I love how this turned out. It’s perfectly sweet with plenty of juicy blackberries. It’s a great one to make for brunch, especially because it can often be hard to find tasty vegan brunch options. Pair this with a cup of coffee for an afternoon coffee break or enjoy it any time of the day! I had plenty of willing cake testers (thanks, neighbors!) and I loved how this one turned out. 

Another reason I love this cake is that you don’t need a food processor, electric mixer, or stand mixer to make it. All you need is a few mixing bowls and a spoon! This is a great recipe when you need something that is easy to make, but still feels a little bit fancy. The streusel topping is perfectly sweet and I love the texture of it on this cake. The plump blackberries are nice and juicy. This would make a great coffee cake for Mother’s Day or other holidays.

Ingredients & Substitutions:

  • ​Flour- When measuring all-purpose flour, spoon it into the measuring cup to ensure the flour isn’t packed into the cup.
  • Baking powder- Be sure your baking powder is fresh for the best results.
  • Cinnamon- A little ground cinnamon adds warmth to this cake.
  • Salt- A pinch of salt helps balance out the sweetness in the flavors.
  • ​Oil- You can use any neutral oil like avocado oil, vegetable oil, or even melted coconut oil.
  • Milk- I used almond milk but oat milk, dairy milk, or cashew milk can be used.
  • Brown sugar- I used light brown sugar but coconut sugar can be used.
  • Applesauce- A little applesauce adds moisture without the need for additional oil or butter.
  • ​Vanilla- A splash of vanilla extract enhances the sweetness.
  • Blackberries- Be sure to use fresh blackberries. I recommend cutting them in half if they’re large.

How to Make Vegan Coffee Cake

In a small bowl, combine all streusel ingredients except water. Stir to evenly distribute oil.
Add water a little bit at a time and stir or crumble with your fingertips into small clumps.
Combine the sugar, oil, applesauce, vanilla, and almond milk in a large mixing bowl. Whisk until the wet ingredients are smooth. 
Add the flour, baking powder, cinnamon, and salt. Stir until smooth.
Fold in the blackberries until evenly coated.
Scrape the cake batter into prepared pan and level out.
Sprinkle the crumb topping on top so that it is in contact with the batter.
Bake for 40-45 minutes until the top of the cake is golden brown on the edges, set in the center, and a toothpick inserted comes out clean.

How to Store Leftovers

This cake is best enjoyed the day it’s made, but it will last up to 3 days in an airtight container at room temperature. You can also freeze individual slices and reheat in the microwave when you’re ready to enjoy them.

Other Berry Recipes

If you’re looking for other recipes like this one, try my vegan berry crumble, vegan raspberry muffins, or my vegan blueberry muffins. Many of those recipes can be made with fresh or frozen berries. If you have leftover blackberries, make my vegan blackberry muffins!

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Vegan Blackberry Coffee cake

Blackberry Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 9 pieces 1x
  • Category: Breakfast or Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan
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Description

This vegan blackberry coffee cake is packed with juicy blackberries and topped with a brown sugar streusel. It’s easy to make, perfect for breakfast or brunch!

Ingredients

Units Scale

For the cake:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup avocado oil or melted coconut oil
  • 3/4 cup almond milk
  • 3/4 cup firmly packed light brown sugar
  • 1/3 cup unsweetened apple sauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blackberries, washed and dried then cut in half

For the streusel:

  • 1/4 cup firmly packed light brown sugar
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons avocado oil or coconut oil
  • 2 teaspoons water

Instructions

  1. Preheat oven to 350 degrees. Line an 8×8 square baking pan with parchment paper or spray with non-stick spray.
  2. To make the streusel:
  3. In a medium bowl, combine all streusel ingredients except water. Stir to evenly distribute oil.
  4. Add water a little bit at a time and stir or crumble with your fingertips into small clumps. Set aside.
  5. To make the cake:
  6. Combine the sugar, oil, applesauce, vanilla, and almond milk in a large bowl. Whisk until smooth.
  7. Add the flour, baking powder, cinnamon, and salt. Stir until smooth.
  8. Fold in the blackberries until evenly coated.
  9. Scrape into prepared pan and level out.
  10. Crumble the streusel on top so that it is in contact with the batter.
  11. Bake for 40-45 minutes until golden brown on the edges, set in the center, and a toothpick inserted comes out clean.

  12. Allow to cool in the pan for at least 30 minutes before transferring to a cooling rack.