Mostly Healthy Cinnamon Blueberry Coffee Cake (Vegan)

So, I tried. I really did. It started out all well with the 100% whole wheat flour, the vegan-ness, and the flax seed. And then it all went downhill from there.

Oblique view of a slice of a healthier cinnamon blueberry coffee cake on a white, ceramic platter

But anyway, I tried to make this healthy. I had all the best intentions, but lost motivation when 9 p.m. rolled around and it was bedtime.

Oblique view of a half a spring-form pan full of a healthier vegan blueberry coffee cake on an off-white linen tablecloth.

So I used some regular granulated white sugar, but less than you’d find in most coffeecakes or buckles.

Top down view of the left side of a healthier reduced sugar and vegan blueberry coffee cake in a spring-form pan

You can’t even tell the difference, I think, except for the fact that you don’t feel like your teeth will fall out when you eat it.

Oblique view of a healthier, reduce sugar, 100% whole wheat vegan blueberry cake removed from it's spring-form pan and laid on an off-white linen table cloth.

And I used a fair amount of butter (well a non-dairy spread), but less than you’d find in most recipes.

Close up of a healthier vegan blueberry coffee cake with one slice removed which is on a white ceramic saucer in the background.

And it is the softest, most tender coffeecake I have ever had. And so delicious. Did I mention it is vegan? #Win.  (Try this tasty conventional version for omnivore eaters, if you miss the dairy).

Selective focus and oblique shot of healthy vegan blueberry coffee cake. The cake is in the background with clear focus. A slice is in the foreground with diffused focus.

I’ll leave you with a photo that will hopefully make you salivate, and bring you back for the recipe this weekend. Enjoy!

Oblique view of a single slice of a healthy vegan blueberry coffeecake on a white, porcelain saucer with fresh berries sprinkled around it. The remainder of the cake is in the background.

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Closeup of a single slice of 100% whole wheat vegan cinnamon blueberry coffeecake on a white ceramic saucer with a few fresh berries sprinkled randomly.

Mostly Healthy Cinnamon Blueberry Coffeecake (Vegan)

  • Author: Raquel Smith


The most moist and tender 100% whole wheat vegan coffeecake you will ever eat! A minimal amount of sugar compared to other coffeecake recipes, flax seed, and totally vegan ingredients make this delicious treat a bit more healthy!



For the Batter:

  • 2 cups whole wheat pastry flour
  • 1 t salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup vegan margarine (I used Earth Balance)
  • 1 cup vegan granulated sugar or coconut sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 Tbsp ground flax seed
  • 5 Tbsp water
  • 1/3 cup plain vegan yogurt
  • 1 cup blueberries

For the Topping:

  • 2 Tbsp cold vegan margarine (I used Earth Balance)
  • 1 1/2 tsp cinnamon
  • 2 Tbsp light brown sugar


To Make the Batter:

  1. Preheat oven to 350°F.
  2. Combine the flour, salt, baking powder, and baking soda in a medium bowl. Transfer 1/2 cup to another bowl and set aside.
  3. Combine the ground flax and water in a small bowl to make a flax egg and set aside for a few minutes to thicken.
  4. Soften the margarine just a bit in the microwave (or leave out for a half hour or so). Add the sugar and extracts and whisk vigorously for 2 minutes or so until fluffy and creamy. Stir in the flax egg and yogurt.
  5. Add the dry ingredients (but not the 1/2 cup you reserved) to the wet ingredients. Stir with a large spoon until almost combined. Add the blueberries and fold into the batter.

To Make the Topping:

  1. Add the remaining 2 Tbsp margarine to the flour and work in with your fingers until it resembles sand. Add the cinnamon and brown sugar and toss together.
  2. Spread the batter out into a well-greased 9″ round pan or 8×8″ square pan. Sprinkle the topping evenly over the batter. Bake for 35 minutes, rotating halfway through. Let cool completely before serving.


For a non-vegan version, the same measurements of dairy products may be used in place of the margarine and yogurt. 


If you loved this recipe, then these should tickle your palate too:

Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on August 15th, 2014. Last updated: May 30, 2023 at 13:18 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).

8 thoughts on “Mostly Healthy Cinnamon Blueberry Coffee Cake (Vegan)”

    • Haha, thanks Claudia! I don’t know if a coffeecake can ever be fully healthy, but I think this is just about as close as it gets!

  1. Hallo Raquel, I love your cinnamon blueberry coffeecake, I just looking for blueberry recipe and found your blog. I also found you at Food Blogger Pro. 🙂

  2. This looks delicious! Just found it on foodgawker and am impressed! It’s hard to find a good “mostly healthy” vegan coffeecake. I think I’ll give this a try next week when my in laws come for a visit. Pinning it now!

    • Thanks Vanessa! I’ve had a really hard time finding good vegan coffeecakes, too, so I’m glad I came up with this one! Definitely a win in my book 🙂 I hope you love it!


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