Dairy Free Blueberry Coffee Cake
Posted Nov 10, 2016, Updated Jul 13, 2024
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This dairy free blueberry coffee cake recipe is the perfect breakfast for a special occasion! It’s moist and flavorful with fresh blueberries in every bite.
This dairy-free blueberry coffee cake recipe is a delicious breakfast to make for guests or family members with a dairy allergy.
Infused with vanilla and cinnamon, this moist cake has a perfect crumb and delicious flavor. It’s a simple recipe that can be prepared in advance.
Dairy-Free Blueberry Coffee Cake: Substitutions
- All-Purpose Flour: can be substituted with equal amounts of a gluten-free all-purpose flour blend.
- Coconut Oil: If you are allergic to coconut products you can substitute equal amounts of vegan butter (like earth balance).
- Coconut Milk: Can be substituted with any non-dairy milk (the higher the fat content the richer the taste).
- Granulated Sugar: You can use coconut sugar or your favorite unrefined granulated sugar.
- Blueberries. I recommend fresh berries. If using frozen, thaw them in a colander to release excess moisture, then toss with 1 Tablespoon flour before mixing into the coffee cake batter.
How to Make Dairy Free Blueberry Coffee Cake
This recipe is very simple. Combine the wet ingredients and then the dry.
Then, gently fold in the blueberries until they are evenly distributed throughout the batter.
Then, bake until the top is set and a toothpick inserted in the center comes out clean. You can serve it plan, or with the glaze listed in the recipe card!
Serve
This blueberry coffee cake is a delicious way to start the day served alongside your favorite breakfast recipes like egg casserole or a delicious omelette.
Or, you can serve it as a fresh summer dessert!
Dairy Free Blueberry Coffee Cake FAQs
A common misconception is that eggs are considered dairy – they are not. They are classified as poultry. Dairy products are derived from milk, and eggs are not.
You can double it and bake it in two, 9″ round cake pans.
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Dairy Free Blueberry Coffee Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 3 Tablespoons coconut oil (melted)
- 1 cup full fat coconut milk (room temperature)
- ½ cup granulated sugar
- ½ cup unsweetened applesauce
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries
- 1 Tablespoon cinnamon sugar
For the Glaze
- ½ cup full fat coconut milk
- 2 Tablespoons powdered sugar
Instructions
- 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 bowl, melt the coconut oil.
- Whisk in coconut milk.
- Then whisk in sugar, applesauce, eggs, and vanilla extract.
- 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.
- If desired, sprinkle the top of the cake 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 transfer it to a wire rack to cool completely
Make the Glaze
- Whisk the glaze ingredients together in a small bowl.
- Drizzle over the cooled coffee cake, then let set until hardened.
Notes
- All-Purpose Flour: can be substituted with equal amounts of a gluten-free all-purpose flour blend.
- Coconut Oil: If you are allergic to coconut products you can substitute equal amounts of vegan butter (like earth balance).
- Coconut Milk: Can be substituted with any non-dairy milk (the higher the fat content the richer the taste).
- Granulated Sugar: You can use coconut sugar or your favorite unrefined granulated sugar.
- Blueberries. I recommend fresh berries. If using frozen, thaw them in a colander to release excess moisture, then toss with 1 Tablespoon flour before mixing into the coffee cake batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a beautiful holiday breakfast! And I loved your comment about how it’s not to sweet to derail your whole day with sugar rushes and regret LOL! The first grade teacher in me TOTALLY understands that one 😉
LOL Thank you Liz!!! My other holiday breakfast is cinnamon rolls….and THOSE are sugar bombs for sure! So on a day like Christmas when I know it’s cookies galore…this cake totally wins!
This looks delicious! I love your tips on cooking ahead of time so that you can spend more relaxed quality time with the family — I am getting better at that, but still working on it! 🙂
It’s hard to plan in advance I think! And yes it means lots of time in the kitchen the day before…but I really love being able to just warm things in the oven and call it done! 😉 My dad always spends all day long on Thanksgiving in the kitchen…and we’re all super grateful for it because he is an amazing cook…but I feel bad that he misses out on family time! Although he loves it!
No way I could pass cake for breakfast, especially when it looks as amazing as this blueberry coffee cake does! Love that it’s secretly healthy!
Thank you Bethany! 🙂
Wow! This looks incredible. Rich and light at the same time… SO perfect for a weekend breakfast!
Thank you Karly! 🙂
Laura, this looks amazing! I love those gorgeous pour shots! Good luck in the contest, this definitely looks like a winner to me 🙂
Aww thanks Sonali! I had fun taking those shots with my hubby! 😉
This looks so good!!! Love blueberries and coffee cake is perfect for a relaxing weekend morning. Can’t wait to try it!
Thank you Sarah! I agree I love berries in coffee cake!
This looks delicious! I absolutely love blueberry cake and love the healthy modifications you’ve made.
Thank you Kelly!!! 🙂
Your pics have me drooling! This will be perfect to make ahead for Christmas morning with the gluten-free flour swap.
This cake (pictured) was made with gluten-free flour! It still turns out delicious!
I want to stop working right now and make this!!
LOL Coffee cake is definitely a reason to pause working!
I love everything about this!!! It is so gorgeous and blueberries are a favorite of mine year round. Gorgeous!
I LOVE that blueberries are available all year round frozen! 🙂