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.
Laura this looks so amazing… could I sub flax eggs or maybe just add more applesauce for the eggs to make it vegan?
Hey Alison! I have not tried substituting the eggs to make a vegan version so I can’t say one way or another if it would work well. Would you use gluten-free all-purpose flour or regular all-purpose flour? I’d be more likely to take a chance on using an egg substitute if I was using regular flour….but that’s just me! If you do try it you’ll have to let me know how it goes!
Alison, did you ever try replacing eggs with more applesauce or flax eggs? If so, how’d it turn out?
It has been aaaaages since I’ve baked coffee cake, and I’m loving this lightened up, blueberry-studded recipe. My mouth is watering just thinking about enjoying a slice for breakfast! 😀
Sounds like you need to have a date with coffee cake sometime soon!
I hope you win, this coffee cake looks AMAZING! I’m a huge wild blueberry fan and think my husband would love the gluten-free version of this.
This looks so delicious! I would love to wake up to this for breakfast!
It’s a great part of waking up!
SO DANG YUM! You had me at blueberries and dairy free. I’m totes scheduling this to pin!!
Thanks Chrissa!
Oh my, this looks so good. I may have to make this tomorrow morning, sounds like the perfect Sunday brunch!
Thank you Sarah! I hope you all love it!
Wow blueberry & coffee! too good combination. I love blueberry, so this cake will be one of my favorite cake. Awesome idea Laura!
Yummmm! This looks perfect for Thanksgiving morning, especially if you can make it the night before. And easy to eat while in front of the TV watching the Macy’s parade.
Yes!! I can’t wait for that parade this year!
these photos are gorgeous! i loveee that action shot of pouring the icing on. you’re making me wish is was summer again so i can sit and stuff my face with bloobs
Thanks Beverly! I love that frozen blueberries are available all year! Nothing quite beats a fresh one straight from the tree….BUT I’ll take frozen in a pinch! 😉
Laura, this looks amazing. Your photos are beautiful and I love the gluten free option too. I would definitely eat this cake for breakfast any day!!
Thank you Rebecca! 🙂 I agree…cake for breakfast is always a great idea!