This blackberry coffee cake is a vegan coffee cake that is lightly sweetened and full of warm fall spices. Blackberries add in a tart flavor that’s sweetened with light brown sugar. If you’re looking for vegan coffee cakes, vegan desserts, or vegan fall desserts, this is the best recipe to try!
And, if you’re looking for more delicious vegan recipes, try these cranberry crisp bars or these salted caramel apple cookies!
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What You’ll Need For This Blackberry Coffee Cake
Tools You’ll Need
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How To Make Blackberry Coffee Cake
Preheat oven to 350° F/175 C. Grease an 8”/20cm square baking pan or line the bottom with parchment.
In a small bowl, combine 1/4 cup/50g of light brown sugar, 6 tbsp/45g of all purpose flour, 1/2 tsp/1g ground cinnamon, and 2tbsp/30ml neutral oil. Stir to evenly distribute the oil.
Add 2tsp/10ml of water a little bit at a time and stir or crumble with your fingertips into small clumps. Set aside.
Combine the sugar, oil, apple sauce, vanilla, and oat milk in a large bowl. Whisk until smooth.
Add the flour, baking powder, cinnamon, nutmeg, and salt. Stir until smooth.
Fold in the blackberries until evenly coated.
Scrape into the prepared pan and level it out.
Crumble the streusel on top of the batter.
Bake for 40-45 minutes, until golden brown on the edges, set in the center and skewer inserted comes out clean.
Allow to cool in the pan for at least 30 minutes before transferring to a cooling rack.
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Important Recipe Notes
This recipe has not been tested with frozen blackberries. Use fresh blackberries for the best taste. Frozen blackberries release more liquid into the batter, which can cause longer baking time or a chewy texture.
Use a neutral oil with little flavor an aroma to keep the coffee cake flavor balanced.
Vegan Dessert Recipes
Pineapple Upside Down Cake– This pineapple upside down cake is an extra tropical take on a vegan pineapple upside-down cake with a ginger and coconut cake base, all sweetened with maple syrup and apple sauce.
Coconut Lime Loaf– This coconut lime loaf is a rich, vegan lime and coconut loaf cake topped with coconut lime frosting made with coconut cream. The dense and moist cake is fragrant with lime zest and shredded sweetened coconut.
Vegan Blackberry Coffee Cake
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Ingredients
- 2 cups/240g all-purpose flour
- 1 tbsp/13g baking powder
- ½ tsp/1g ground cinnamon
- ¼ tsp/ ½ g ground nutmeg
- ½ tsp/3g salt
- ¼ cup/60ml neutral oil
- 3/4 cup/180ml oat milk
- ¾ cup/150g light brown sugar
- 1/3 cup/78ml unsweetened apple sauce
- 1 tsp/5ml vanilla extract
- 2 cups/250g fresh blackberries washed and dried
- ¼ cup/50g light brown sugar
- 6 tbsp/45g all-purpose flour
- ½ tsp/1g ground cinnamon
- 2 tbsp/30ml neutral oil
- 2 tsp/10ml water
Method
- Preheat oven to 350° F/175 C. Grease an 8”/20cm square baking pan or line the bottom with parchment.
- In a small bowl, combine 1/4 cup/50g of light brown sugar, 6 tbsp/45g of all purpose flour, 1/2 tsp/1g ground cinnamon, and 2tbsp/30ml neutral oil. Stir to evenly distribute the oil.
- Add water a little bit at a time and stir or crumble with your fingertips into small clumps. Set aside.
- Combine the sugar, oil, apple sauce, vanilla, and oat milk in a large bowl. Whisk until smooth.
- Add the flour, baking powder, cinnamon, nutmeg, and salt. Stir until smooth.
- Fold in the blackberries until evenly coated.
- Scrape into prepared pan and level out.
- Crumble the streusel on top so that it is in contact with the batter.
- Bake for 40-45 minutes, until golden brown on the edges, set in the center and skewer inserted comes out clean.
- Allow to cool in the pan for at least 30 minutes before transferring to a cooling rack.
