Delicious Vegan Blueberry Coffee Cake Recipe

Are you a fan of coffee cake but looking for a vegan version? Look no further than my perfected recipe for a tender blueberry coffee cake topped with a crunchy cinnamon streusel. Cleverly named “Boy Bait” by the originator, this habit-forming cake is perfect anytime, anywhere. As a chef with a passion for vegan cuisine, I’ve found the perfect combination of ingredients to make a delicious and guilt-free indulgence.

To achieve the perfect texture and flavor, I’ve tested and perfected this recipe many times over to ensure it will impress even non-vegans. It’s important to me that my recipes are inclusive and cater to the dietary needs of everyone without compromising on taste. With simple substitutions and variations, you can customize this recipe to suit your specific preferences or needs, including gluten-free options.

The fresh or frozen blueberries in this coffee cake give it a burst of flavor that pairs perfectly with your morning cup of joe, and it’s so easy to make. I’m excited to share this recipe with you, and I’m confident that once you try it, it’ll become a staple in your baking rotation. So let’s get started making my Chef Joey Vegan Blueberry Coffee Cake Recipe!

Why You’ll Love This Recipe

Ladies and gentlemen, I am thrilled to share with you Chef Joey’s Vegan Blueberry Coffee Cake Recipe! This recipe is bound to be your new all-time favourite. Have you been searching for a scrumptious and healthy dessert treat that even non-vegans will love? Look no further, because this vegan blueberry coffee cake is the one for you!

First and foremost, did you know that this cake is so good that it has a cleverly named habit-forming reputation? The Blueberry Coffee Cake, aka Boy Bait upon Chef Joey’s tested and perfected recipe, is a tender blueberry cake topped with crunchy cinnamon streusel. It’s so good it’ll make you come back for more. The fresh frozen blueberries in this cake are plump and juicy, exploding with flavour in every bite.

Not only is this recipe tasty, but it is also versatile. You can easily substitute the ingredients for gluten-free or lemon-blueberry versions. You can also vary the recipe from a cake to a muffin, or even add a lemon glaze on top of your finished product for more tanginess.

Perhaps best of all, this recipe is entirely vegan-friendly. No eggs or animal products were used in making this delicious cake. Instead, we used egg substitute and vegan margarine as alternatives to give the perfect texture and flavour.

So if you want to indulge in a sweet treat but don’t want to jeopardize your health goals or dietary restrictions, this recipe offers the perfect solution! Plus, it’s so easy to make! Head over to the ingredient list and get started right away!

Ingredient List

Before diving into the recipe, let’s take a quick look at what ingredients you will need to make Chef Joey’s Vegan Blueberry Coffee Cake Recipe. All the ingredients are vegan and gluten-free so you can enjoy this delicious cake without worrying about any dietary restrictions.

Here is a list of ingredients that you’ll need:

Dry Ingredients:

• 2 cups gluten-free flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 tsp cinnamon
  Note: You can also use regular all-purpose flour if you don’t have gluten-free flour on hand.

Wet Ingredients:

• 1 cup non-dairy milk (such as almond or soy)
• 1/4 cup vegan margarine, melted
• 2 teaspoons egg substitute mixed with ¼ cup water (You can also use flax eggs instead)
• 2 cups fresh or frozen blueberries

Streusel Topping Ingredients:

• ¼ cup granulated sugar
• 1/3 cup gluten-free flour
• 1 tsp cinnamon
• 3 tbsp. vegan margarine

With these ingredients, you’ll have everything you need to make a delicious vegan blueberry coffee cake.

The Recipe How-To

Now, let’s move onto the exciting part of actually putting together this vegan blueberry coffee cake masterpiece! Here is a step-by-step guide on how to create a deliciously sweet and tender cake that is sure to impress any vegan and non-vegan alike.

Ingredients

• 1/4 cup of vegan margarine, softened
• 3/4 cup of granulated sugar
• 1/4 cup of unsweetened applesauce or other egg substitute
• 2 cups of all-purpose flour or gluten-free flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of sea salt
• 1 cup of non-dairy milk, such as almond or soy milk
• 1/4 cup of water
• 2 cups of fresh or frozen blueberries

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, cream together the softened vegan margarine and sugar until light and fluffy.
3. Add the unsweetened applesauce or egg substitute to the bowl and mix well.
4. In another bowl, combine the flour with baking powder and sea salt.
5. Alternate adding the flour mixture with the non-dairy milk to your batter in the large mixing bowl, beginning and ending with the flour mixture.
6. Mix until smooth before folding in blueberries. Be sure to use clean and dry blueberries.
7. Grease a 9-inch square cake pan ideally with shortening rather than oil, but cooking spray will also work.
8. Pour your batter into the pan to distribute evenly.
9. Bake for around about 45 minutes or until golden brown, use toothpick test insert into it comes out cleanly without wet batter sticking to it.
10. Once removed from oven Cool in pan for five minutes before transferring to wire rack to cool completely.

Enjoy this amazing vegan blueberry coffee cake as a breakfast indulgence or make it for your family or friends gathering as an impressive dessert option!

Substitutions and Variations

This recipe is already vegan, but if you want to make it gluten-free, you can use a gluten-free flour blend instead of regular flour. I suggest using a one-to-one flour blend for best results.

If you don’t have vegan margarine on hand, you can substitute with shortening or coconut oil. Just make sure they are solid at room temperature.

For the egg substitute, you can use a flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for 5 minutes to thicken. Alternatively, you can use applesauce in equal amounts.

If you don’t have fresh blueberries or prefer frozen, you can use frozen blueberries instead. Just make sure to thaw them completely and pat them dry before using.

You can also switch up the flavor profile by adding lemon zest or juice to the batter or topping the cake with a lemon glaze instead of the cinnamon streusel.

For a different texture, try folding in almond slices or chopped nuts into the batter or adding shredded coconut to the topping.

Lastly, if you’re feeling adventurous, try making this recipe into individual muffins instead of a cake. Simply adjust the baking time and fill muffin tins two-thirds full with batter. They make great on-the-go snacks or brunch items.

Serving and Pairing

When it comes to serving and pairing this delicious vegan blueberry coffee cake, there are a few great options to consider.

First off, you can never go wrong with a hot cup of coffee, tea, or even a refreshing glass of iced tea. The warm flavors of cinnamon and blueberries in the cake make for a perfect match with the rich and bold taste of coffee.

You could also try pairing this cake with a scoop of vanilla ice cream or some whipped cream on top for an extra special treat. The creamy and sweet taste will perfectly complement the cake’s crunchy cinnamon streusel topping.

If you’re looking for something that’s a bit more savory, a simple side salad with mixed greens, grape tomatoes, and balsamic dressing would be an excellent choice. It’ll balance out the sweetness of the cake and make for a well-rounded meal.

Of course, you can always enjoy this vegan blueberry coffee cake all on its own. It’s perfect as a breakfast treat, afternoon snack, or dessert after dinner.

No matter how you decide to serve or pair this cake, one thing’s for sure – it won’t last long on your plate!

Make-Ahead, Storing and Reheating

Once Chef Joey’s vegan blueberry coffee cake has cooled completely after baking, you can store it in an airtight container at room temperature for up to three days. Alternatively, you can make this recipe ahead of time and freeze the uncut cake for up to two months.

To store it in the fridge, place it in an airtight container and keep it there for up to one week. To reheat the cake slices, microwave them for 15 seconds or warm them up in the oven until they are heated through.

The good news is that this coffee cake recipe stays moist even after reheating, so you do not have to worry about compromising its flavor and texture when reheating it. The tastiness and freshness remain intact even after being stored or reheated.

This vegan blueberry coffee cake is an excellent breakfast treat or afternoon snack with a cup of hot coffee or tea. Its delicious flavors and tempting aroma will leave your taste buds wanting more, and you’ll be delighted to know that you can enjoy it whenever you like by following these simple storage and reheating steps.

Tips for Perfect Results

To make this vegan blueberry coffee cake recipe even better, follow these helpful tips and tricks I’ve learned from my experience as a barista and baking enthusiast!

Firstly, it’s important to use only fresh or frozen blueberries in this recipe. They add a perfect and juicy sweetness that can’t be replicated with dried berries. If you’re using frozen blueberries, I recommend rinsing them under cool water for a minute to thaw them out before adding to the batter. This will prevent the blueberries from sinking to the bottom of the cake.

Secondly, make sure all your ingredients are at room temperature. If you’re using vegan margarine or shortening as a substitute for butter, it’s important that they are soft enough to mix well with sugar. Cold ingredients will not blend well and can lead to clumpiness in the batter.

Thirdly, when mixing the dry ingredients—flour, baking powder, cinnamon, salt—be sure to sift them together in a bowl first. This step ensures an evenly distributed mixture so that every bite of your coffee cake is perfect.

Fourthly, take caution when mixing your batter. Overmixing can result in a tough and dense cake texture. Mix slowly and gently until the ingredients are just incorporated.

Next tip is about baking temperature and duration. The ideal temperature for baking this vegan blueberry coffee cake is 350°F (175°C). For a 9-inch square pan or an 8-inch round pan, bake for 35-40 minutes or until a toothpick comes out clean when inserted into the center of the cake. The key here is to not overbake it!

Finally, let your cake cool down completely—it might be hard not to eat it right away but give it some time! Cooling the cake allows it to set entirely and helps its flavors come out more distinctly. Once cooled down serve with whipped cream on top or pair it with almond milk or coffee for that extra caffeine boost.

By following these tips from my experience making this recipe many times I hope you achieve the best possible result every time you bake it!

Bottom Line

In conclusion, Chef Joey’s Vegan Blueberry Coffee Cake Recipe is a must-try for anyone who loves coffee and blueberries. Not only is this recipe tender and packed with juicy blueberries, but it’s also vegan-friendly and can easily be made gluten-free. With its habit-forming cinnamon streusel topping, this cake will be sure to keep you coming back for more.

By using vegan margarine and egg substitute, this recipe is perfect for those who choose to follow a vegan lifestyle. The use of almond milk and soya yogurt also makes for a moist cake without sacrificing flavor.

One additional advantage of this recipe is that it can be easily made ahead, stored, and reheated without losing its flavor or texture. This makes it an ideal choice for busy mornings or as a quick snack throughout the day.

Overall, Chef Joey’s Vegan Blueberry Coffee Cake Recipe has something for everyone – from its fresh taste to its ability to cater to various dietary restrictions. So why not try out this recipe at home? I promise it will impress your taste buds and maybe even become one of your go-to recipes!

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