This vegan coffee cake is moist and flavorful, layered with fresh berries and finished with a cinnamon crumb topping. Use raspberries as shown, or swap in blueberries, blackberries or fresh cranberries to adapt the recipe for any season.
Article courtesy of Sarah Hornacek, Sarah Bakes Gluten Free Treats
Berry + baking season.
Summer mornings in our house are relaxed: no early school runs and time to linger over coffee. Smoothies are often the easy choice for breakfast, but sometimes the kids ask for a special treat. On those days I’m happy to make something a little more indulgent—like this berry-topped coffee cake.
Fresh berries + cinnamon crumb. What’s not to love about this vegan coffee cake recipe?
This raspberry coffee cake is one of my favorites for summer. I pick up fresh raspberries when they’re at their best and use some for baking before they disappear. The cake is light and fluffy, with a layer of fresh berries beneath a buttery cinnamon crumb. It’s perfect alongside a morning cup of coffee, and the fruit adds a bright, tart contrast to the sweet crumb.
Can I make blueberry vegan coffee cake with this recipe? Cranberry?
Absolutely. This gluten-free, vegan coffee cake works well with raspberries, blueberries, blackberries or even fresh cranberries. Try different berries or a mix to enjoy the cake year-round.
Gluten-Free Vegan Raspberry Coffee Cake
Sarah Bakes Gluten Free
Pin Recipe
Ingredients
vanilla cake
- 1 ⅓ cups Sarah’s gluten free flour blend or your favorite gluten-free all-purpose flour
- ⅓ cup cane sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup 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, a mix, or fresh cranberries)
cinnamon crumb topping
- ¾ cup Sarah’s gluten free flour blend or your favorite gluten-free all-purpose flour
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoon organic non-hydrogenated shortening, melted
Instructions
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Preheat oven to 375°F (190°C). Line an 8×8-inch square baking dish with parchment paper or spray with nonstick cooking spray.
Make the cake:
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Sift together the flour, cane sugar, baking powder and salt in a bowl. In a separate bowl, whisk together the coconut milk, apple cider vinegar, applesauce, oil and vanilla. Add the dry ingredients to the wet and stir until just combined. Pour the batter into the prepared baking dish and spread it evenly. Top with an even layer of fresh berries.
Make the cinnamon crumb topping:
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In a small bowl, whisk together the flour, brown sugar and cinnamon. Add the melted shortening and mix with a fork until combined. Use your fingers to crumble the topping evenly over the berries.
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Bake for 32–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15–20 minutes before slicing and serving.
Notes
Nutrition
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Vegan Blueberry Muffins with Streusel Topping
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