How is this Blackberry Coconut Coffee Cake made vegan?

This recipe uses flax seed meal and chia seeds as egg substitutes, along with full-fat coconut milk and almond milk, ensuring a rich, dairy-free cake.

Can I use frozen blackberries instead of fresh?

Yes, you can use frozen blackberries. Thaw them slightly and pat them dry before folding into the batter to prevent excess moisture, then proceed with the recipe as directed.

What gives the streusel its unique texture and flavor?

The streusel is made by combining a portion of the main cake batter with cinnamon, salt, vanilla, unsweetened shredded coconut, raw sugar, and whole wheat flour, creating a thick, crumbly topping.

How should I store leftover Blackberry Coconut Coffee Cake?

Once cooled, store any leftover coffee cake in an airtight container at room temperature for up to 2-3 days, or refrigerate for longer freshness. It can also be frozen for up to a month.

Can I substitute the whole wheat flour in this recipe?

While whole wheat flour provides a hearty texture, you can likely substitute it with all-purpose flour or a gluten-free all-purpose blend, though the texture and moisture may vary slightly.

2.8K Views 9 years ago

Blackberry Coconut Coffee Cake
[Vegan]

TC By: Tori Cooper

Author Bio

Tori Cooper is the writer and baker behind the food blog Sincerely Tori, where she shares... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A slice of vegan Blackberry Coconut Coffee Cake, topped with a generous streusel and fresh blackberries, served on a plate.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Blackberry Coconut Coffee Cake [Vegan]

288

Dairy Free

A sweet and healthy coffee cake that brings together the flavors of coconut and fresh blackberries. This scrumptious coffee cake is not only easy to make, it's made from wholesome ingredients like whole wheat flour and fresh berries, so it makes a great breakfast or dessert! Consider yourself warned, though... Read More

Ingredients You Need for Blackberry Coconut Coffee Cake [Vegan]

For the Cake:

2 tablespoons flax seed meal
1 tablespoon chia seeds
1 cup full-fat coconut milk
2 tablespoons coconut oil, melted
3/4 cup almond milk or water
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 cup pure maple syrup
1/2 cup raw sugar (or coconut sugar)
2 1/2 cups whole wheat flour
2 1/2 cups fresh blackberries

For the Streusel:

1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup unsweetened shredded coconut
1/3 cup raw sugar (or coconut sugar)
1/2 cup whole wheat flour

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Blackberry Coconut Coffee Cake [Vegan]

Preheat oven to 350°F and grease a 9x11-inch pan with a light amount of oil. In a medium mixing bowl, combine flax meal, chia, almond milk, and coconut milk. Add the melted coconut oil, salt, soda, cinnamon, vanilla, maple syrup, and sugar. Mix in the flour well and then gently fold in 1 1/2 cups of the blackberries. Measure out about 1/3 cup of the batter and pour the rest into the prepared pan.
Pour the reserved batter back into the bowl and stir in the ingredients for the streusel. Mix until it comes together into a sort of thick dough, then alternate crumbling this mixture and sprinkling the remaining 1 cup of blackberries over the top. Bake the cake for 30-40 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool for at least 15 minutes before cutting.

Notes

You can substitute blackberries for whatever kind of berry you have on hand.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.