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
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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.