Gluten Free Vegan Blueberry Coffee Cake
This light vanilla coffee cake features a tender, slightly sweet crumb, a layer of fresh juicy blueberries, and a crunchy oat crumb topping. It’s a gluten free, vegan breakfast favorite that’s perfect with a cup of coffee or tea.
I’m a breakfast person who leans toward sweets: waffles, muffins, pancakes and coffee cake top my list. When I want something simple and comforting, this blueberry coffee cake fits the bill. It combines the familiar flavors of vanilla and fresh berries with an oat crumble that adds texture and a touch of rustic charm. If you prefer savory mornings, you can save this recipe for weekends or brunch gatherings—either way, it’s a hit.
For a quick, cozy breakfast I often reach for warm oatmeal or a slice of this coffee cake. Rolled oats in the crumb topping add fiber and a satisfying chew that pairs beautifully with the moist cake layer and bright blueberries. The recipe is designed so you can make it reliably without eggs, dairy or gluten while still getting great rise and a tender texture.
This coffee cake is an evolution of classic home-baked versions: a simple vanilla base, a middle layer of berries, and an oat-based crumb on top. The combination of tender crumb, juicy fruit, and crunchy topping delivers a satisfying contrast in every bite. It’s easy to prepare and stores well for several days, making it ideal for meal prep or entertaining.
- Oat Crumb Topping
- 3/4 cup gluten free rolled oats
- 1/2 cup gluten free flour blend
- 1/3 cup brown sugar
- 1/4 teaspoon sea salt
- 1/4 cup refined coconut oil, solid
- 2 tablespoons pure maple syrup
- Vanilla Cake
- 1 1/2 cups gluten free flour blend
- 1/2 cup cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3/4 cup plus 2 tablespoons unsweetened almond, coconut, or cashew milk
- 1/3 cup sunflower seed or grape seed oil
- 2 teaspoons vinegar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries
- Preheat oven to 375°F (190°C). Prepare a 9-inch springform pan by spraying with cooking spray and lining the bottom with parchment paper.
- Make the oat crumb topping: In a bowl combine rolled oats, gluten free flour blend, brown sugar and salt. Add the solid coconut oil and maple syrup, then mix until the mixture forms coarse crumbs. Set aside.
- Make the cake batter: In a large bowl whisk together the gluten free flour blend, cane sugar, baking powder and salt. Add the non-dairy milk, oil, vinegar and vanilla extract. Whisk until the batter is smooth and free of lumps.
- Assemble: Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the fresh blueberries evenly over the batter and gently press them in. Finish by sprinkling the oat crumb topping over the blueberries.
- Bake the coffee cake for 40–45 minutes, until the cake is set and the topping is golden brown. Allow the cake to cool in the pan on a rack for 15–20 minutes before removing the springform ring.
- Cool completely on a rack, then slice and serve. This cake is delicious warm or at room temperature.
Tips and variations: Use frozen blueberries if fresh are not available—do not thaw before adding, but toss them in a little gluten free flour to prevent sinking. For a lighter crumb, replace half the oil with unsweetened applesauce. To make the topping nuttier, stir in 1/4 cup chopped almonds or walnuts. This cake keeps well at room temperature for 1–2 days in an airtight container, or refrigerate up to 5 days; warm slices briefly before serving for best texture.
If you enjoy baking gluten free and vegan treats, this blueberry coffee cake is an easy recipe to add to your rotation. It’s forgiving, adaptable, and consistently satisfying—perfect for breakfast, brunch, or a no-fuss dessert.
Sponsored content mention: this recipe features gluten free rolled oats and pairs well with quality oats for the crumb topping. All opinions are the author’s own.