Vegan Blackberry Coffee Cake
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!
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
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!
PrintBlackberry Coffee Cake
- 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
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
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
- Preheat oven to 350 degrees. Line an 8×8 square baking pan with parchment paper or spray with non-stick spray.
- To make the streusel:
- In a medium 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. Set aside.
- To make the cake:
- Combine the sugar, oil, applesauce, vanilla, and almond milk in a large bowl. Whisk until smooth.
- Add the flour, baking powder, cinnamon, and salt. Stir until smooth.
- Fold in the blackberries until evenly coated.
- Scrape into prepared pan and level out.
- Crumble the streusel on top so that it is in contact with the batter.
- Bake for 40-45 minutes until golden brown on the edges, set in the center, and a toothpick inserted comes out clean.
- Allow to cool in the pan for at least 30 minutes before transferring to a cooling rack.
This cake was delicious! My boyfriend didn’t even realize it was vegan until I told him. Going to make this again asap!
Loved the addition of blackberries to this delicious coffee cake! Tasted amazing!
Totally delicious and a fabulous option for vegan friends, it was a hit! Thank you!
I made this yesterday for some company that was coming over, and there was not a single piece left!! Everyone said it was amazing and couldn’t believe how tasty it was without the use of butter. Def making this again!! Thank you!!
Ohmigoodness! Such a tasty, vegan coffee cake. I made this with storebought blackberries, but will be making it again this summer when the bushes in my backyard start producing.