Blueberry Orange-Ginger Coffee Cake that uses all-natural sugars. Enjoy this scrumptious coffee cake on the weekend for breakfast or brunch. While this recipe is vegan-friendly, you can modify by using dairy butter and milk.

Ingredients

Blueberry Orange-Ginger Coffee Cake

Wet Ingredients

• 1/2 cup vegan butter, softened
• 1 flax egg (1 Tbs ground flax meal + 2 Tbs warm water)*
• 2 tsp vanilla extract
• 1 tsp orange zest
• 1/4 cup orange juice
• 1/4 cup dairy-free milk
• 1/2 cup apple sauce

Dry Ingredients

• 2 tsp ground ginger
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups flour

Fold-In at the End

• 1 1/2 cup blueberries, fresh

Crumb topping

• 1/2 cup coconut sugar
• 3 Tbs vegan butter, melted
• 1/2 cup rolled oats
• 1/4 cup flour
• 1 tsp ground ginger

*you can substitute a flax egg for a real egg if non-vegan

Directions

1. Preheat the oven to 350ºF and prepare a 9-inch square baking pan with lightly rubbed-in vegan butter and dusted with flour.
2. Then, prepare your crumb topping and set it aside.
3. In a large mixing bowl, prepare your wet ingredients and whisk well or combine with a mixer. Start with the butter, flax egg, and apple sauce. Whipping together well. Then add in the remaining ingredients.
4. In a separate bowl, whisk or sift together the dry ingredients. Then gradually add them to the wet ingredients about 1/2 cup at a time. The batter should be smooth and free of lumps, but fairly thick. If too thick and dry, add another splash of milk or orange juice.
5. Then, fold in the blueberries.
6. Add the batter to the baking pan and top with crumb topping.
7. Bake for 40-50 minutes or if a toothpick comes out clean when pricking the middle of the cake.
8. Serve fresh and enjoy! Save leftovers in the refrigerator for up to 4 days and reheat in the microwave or toaster oven.

Nutrition Information

Nutrition Disclaimer

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