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 it was 9 pm 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 white sugar, but less than you’d find in most coffeecakes.

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 was vegan? #Win. (try this tasty conventional version for omnivore eaters)

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.

Print
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

Description

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!


Ingredients

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

Instructions

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.

Notes

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: November 7, 2018 at 19:51 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.

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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 being 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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