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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.