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.
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.
So I used some regular granulated white sugar, but less than you’d find in most coffeecakes.
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.
And I used a fair amount of butter (well a non-dairy spread), but less than you’d find in most recipes.
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).
I’ll leave you with a photo that will hopefully make you salivate, and bring you back for the recipe this weekend. Enjoy!
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:
- Preheat oven to 350°F.
- Combine the flour, salt, baking powder, and baking soda in a medium bowl. Transfer 1/2 cup to another bowl and set aside.
- Combine the ground flax and water in a small bowl to make a flax egg and set aside for a few minutes to thicken.
- 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.
- 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:
- 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.
- 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:
- 100% Whole Wheat Blueberry Banana Muffins (Vegan)
- Apple Maple Walnut Cake (Vegan)
- Vegan Apple Breakfast Cake
- Vegan Blueberry Scones
- Vegan Coconut Vanilla Cupcakes
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: January 1, 2020 at 5:35 am.
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).