Dairy Free Blueberry Coffee Cake
Posted Nov 10, 2016, Updated Jul 13, 2024
This post may contain affiliate links. Please read our disclosure policy.
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.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
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.
Has anyone tried to sub the blueberries for apples in this recipe? Would love use seasonal fruit.
Would this work with a Bundt pan? I don’t have a 9″ round pan. Would there be a different time range?
It should work great in a bundt pan. You can try baking it for the same time, but it might need a little longer.
Would this recipe work if I removed the blueberries or substituted them with apples? Would this require adding to or changing any of the other ingredients?
Subbing the blueberries with a different fruit would not require any other tweaking to the ingredients! It should work great!
Where is the coffee in this recipe?
There is no coffee in the actually coffee cake. It’s meant to be eaten with coffee! 😉
Oh 😂
375 was a bit hot for mine. Top very brown at 25 minutes. When do you put on the glaze. After completely cooled? The glaze is very thin.
Is there something else I can sub the coconut milk for the Glaze? Would Soy milk any nut milk work the same? I have someone with a coconut allergy. Thanks!
This was great! So moist and not too sweet! Very easy to make.
This was super yummy! I used coconut sugar instead of regular white sugar and I replaced the powdered sugar for the glaze with maple sugar (since I didn’t have any swerve powdered sugar on hand). I used gluten free AP as well. To make the cinnamon sugar I mixed some cinnamon and coconut sugar togetber. I’m surprised at how delicious this was! Thank you for a great recipe. It’s a keeper!
I’m so glad you enjoyed it Heather!
This is the best cake i’ve ever made 🙂
Hey Laura. I was wondering if there’s anything I can use to substitute the applesauce. Sadly, I can’t find it in my local stores. Thanks