This delicious vegan coffee cake recipe is full of flavor from fresh berries and a cinnamon crumb top. Follow the recipe with raspberries, or swap in blueberries, blackberries or even fresh cranberries to make the fluffy cake your own.
Article courtesy of Sarah Hornacek, Sarah Bakes Gluten Free Treats
Berry + baking season.
It’s summer break in our house, which means every morning is a lazy morning. No one to take to school, no place to be by 8:00 am. Time to stay in our jammies and stay out of the heat. Smoothies are a go-to in the summer when it comes to breakfast. Quick, easy and refreshing. Every once in awhile the kids will ask for pancakes or special breakfast treats. Because I love my littles oh so much, it’s hard to say no!
Fresh berries + cinnamon crumb. What's not to love about this vegan coffee cake recipe?
I’m sharing with you this lovely raspberry coffee cake today, made with one of my favorite summer fruits. I buy fresh raspberries at Costco and they are pretty much gone in 2 days. If I can get to them fast enough, I’m able to use some in my baking. The other morning I made this raspberry coffee cake and it was so light and fluffy. The layer of fresh berries, sprinkled with a cinnamon crumb topping. Coffee cake is one of my all time faves with my cup of coffee in the morning. The addition of raspberries just makes this vegan coffee cake even more amazing!
Can I make blueberry vegan coffee cake with this recipe? Cranberry?
Great news: you can use your favorite berry in this gluten-free and vegan coffee cake. We've tested blackberries, blueberries and even fresh cranberries. That means you can make this recipe all year round!
Gluten-Free Vegan Raspberry Coffee Cake
Ingredients
vanilla cake
- 1 ⅓ cups Sarah’s gluten free flour blend or your favorite gluten-free AP flour blend
- ⅓ cup cane sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup So Delicious unsweetened coconut milk
- 1 teaspoon apple cider vinegar
- ¼ cup unsweetened applesauce or prune puree
- 2 tablespoon sunflower or canola oil
- 1 teaspoon pure vanilla extract
- 1 ½ cups fresh raspberries or blueberries, blackberries or a combination or even fresh cranberries
cinnamon crumb topping
- ¾ cup Sarah’s gluten free flour blend or your favorite gluten-free AP flour blend
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoon organic non-hydrogenated shortening melted
Instructions
- Preheat oven to 375 degrees F. Line 8×8-inch square baking dish with parchment paper or spray with nonstick cooking spray.
Make the cake:
- Sift together flour, sugar, baking powder and salt. Set aside. In mixing bowl, stir together coconut milk, vinegar, applesauce, oil and vanilla extract. Add flour mixture and mix until combined. Pour cake batter into prepared baking dish. Top with even coat of fresh berries.
Make the cinnamon crumb topping:
- Whisk together flour, brown sugar and cinnamon. Add melted shortening and stir with fork until all ingredients combined. With fingers, crumble topping over raspberries.
- Bake the vegan coffee cake for 32-35 minutes, until toothpick inserted in center comes out clean. Let cool in pan 15-20 minutes before serving. Slice and serve.
Notes
Nutrition
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