Dairy-Free Blueberry Coffee Cake

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This healthy Dairy-Free Blueberry Coffee Cake Recipe is the perfect breakfast for a special occasion! It is gluten-free and feeds a crowd!

Front view of glaze being poured onto healthy Blueberry Coffee Cake recipe

When we plan our menus for Thanksgiving or Christmas, we usually put most of our efforts towards the big dinner! However if you’re like me {and my three kids}, even on days when you know you’re going to eat a TON of food later, you still need to have something for breakfast!

This dairy-free Blueberry Coffee Cake is the perfect, healthier dish to serve your family as a special holiday breakfast!


Overhead view of dairy-free Blueberry Coffee Cake before glaze is added

I love making every moment of the holidays memorable, which means I do NOT want to start out a special day with your average, run-of-the-mill breakfast. No matter what the occasion–a birthday, Valentine’s day, Easter, or Christmas–you’d better believe my kids start counting down weeks early {or months when it comes to their own Birthdays😂}!

So when they come bounding down the stairs with their springy morning hair in their adorable pajamas all excited that the day is here, I want to have a super-special breakfast surprise waiting for them…like this healthy blueberry coffee cake recipe!

Front view of glaze being drizzled onto dairy-free Blueberry Coffee Cake

We all love this Blueberry Coffee Cake! It is special enough to signal that this morning is different than all the rest {I mean, c’mon…cake for breakfast?!}, but healthy enough that it doesn’t derail our entire day with a sugar rush and regret! 😉

It is dairy-free, low in sugar, and can easily be made gluten-free with great results!

Front view of more glaze being drizzled on dairy-free healthy Blueberry Coffee Cake

A Make-Ahead Coffee Cake Recipe!

I usually bake this Blueberry Coffee Cake the night before I plan to serve it! If you haven’t picked up on this as a reader of my blog yet…I am all about make-ahead recipes!

So, on a holiday like Christmas…where the best part of the day is first thing in the morning…having breakfast, like this healthy blueberry coffee cake recipe, ready to go the night before is so helpful!

Overhead view of dairy-free Blueberry Coffee Cake after glaze is applied

Serve it for breakfast or dessert!

Holidays are definitely not the only occasions that I make this Blueberry Coffee Cake! It is at the top of my short-list of breakfast recipes when we host out-of-town guests! And this cake is not just for breakfast…you can totally serve it as a delicious dessert too! 🙂

front view of a piece of dairy-free Blueberry Coffee Cake cut into a triangle and being removed from the cake plate with a spatula

Dairy-Free Blueberry Coffee Cake: Substitutions

There are many acceptable substitutions in this recipe. I have tried most of them with great results:

  • All-Purpose Flour: can be substituted with equal amounts of your favorite gluten-free all-purpose flour blend.
  • Coconut Oil: If you are allergic to coconut products you can substitute equal amounts of regular butter or vegan butter (like earth balance).
  • Coconut Milk: Can be substituted with any non-dairy or regular dairy milk (the higher the fat content the richer the taste).
  • Granulated Sugar: You can use coconut sugar or your favorite unrefined granulated sugar.

Front view of a piece of healthy Blueberry Coffee Cake with a bite taken out


Dairy-Free Blueberry Coffee Cake

This healthy Dairy-Free Blueberry Coffee Cake Recipe is the perfect breakfast for a special occasion! It is gluten-free and feeds a crowd! 
5 from 11 votes
Course Breakfast, Dessert
Cuisine American
Servings 1 9" round cake (serves 10)
Calories 208.5
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour


For the Glaze:


  • Preheat oven to 375 degrees F. Line a 9” round cake pan with parchment paper and lightly grease. Set aside.
  • In a small bowl, combine flour, baking soda, baking powder, cinnamon and salt; set aside.
  • In a large, microwave-safe glass bowl melt the coconut oil.
  • Whisk in coconut milk until combined.
  • Add sugar, apple sauce, eggs, and vanilla extract and whisk until completely combined.
  • Add dry ingredients to wet ingredients and mix until just combined.
  • Gently fold the blueberries into the batter until evenly mixed.
  • Pour batter into prepared cake pan.
  • Evenly sprinkle the top of your mixture with cinnamon sugar.
  • Bake for 30-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Remove the cake from the oven and let cool on a wire rack for 15 minutes.
  • Use parchment paper to lift cake out of the pan and continue cooling on the rack.
  • Store in an airtight container in the refrigerator! Can be served warm, room temperature or cold!


*or butter or vegan butter substitute
**any non-dairy or regular dairy milk can be used here


Serving: 1slice | Calories: 208.5kcal | Carbohydrates: 32.8g | Protein: 3.8g | Fat: 6.8g | Saturated Fat: 5.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 37.2mg | Sodium: 422mg | Potassium: 76mg | Fiber: 1.6g | Sugar: 13.8g | Vitamin A: 85IU | Vitamin C: 4.1mg | Calcium: 43mg | Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

Overhead view of Blueberry Coffee Cake with a piece removed

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