gluten free vegan blueberry coffee cake
RECIPE TYPE: breakfast
SERVES: 8-10
oat crumb topping
vanilla cake
  • 1 1/2 cups Sarah’s gluten free flour blend
  • 1/2 cup cane sugar
  • 2 teaspoon 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 cup fresh blueberries
  1. Preheat oven to 375 degrees. Spray 9-inch springform pan with cooking spray and line bottom with parchment paper.
  2. To make oat crumb topping, mix together rolled oats, flour blend, brown sugar and salt. Add coconut oil and maple syrup. Mix until crumb topping comes together. Set aside.
  3. In large mixing bowl, whisk together flour blend, sugar, baking powder and salt. Add almond milk, oil, vinegar and vanilla. Whisk until cake batter is smooth.
  4. Scoop batter into prepared springform pan. Smooth out evenly with rubber spatula. Sprinkle layer of blueberries over top and slightly press into batter. Top blueberries with layer of oat crumb topping.
  5. Bake coffee cake 40-45 minutes, until cake is set and crumb topping is golden brown. Place cake on cooling rack to cool 15-20 minutes in pan.
  6. Remove coffee cake from springform pan and cool completely. Slice and serve.
Recipe by Sarah Bakes Gluten Free at