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    Home » Recipes » Desserts

    Vegan Coffee Cake With Berries

    Published: May 27, 2022 · Modified: Sep 16, 2024 by Jen Cardenas

    Jump to Recipe - Print Recipe

    This vegan coffee cake is easy to make and very versatile. I use a combination of cherries and blueberries in the cake, but you can substitute your favorite berry. The best part of any crumb cake is the sweet crumble topping. And this one does not disappoint!

    berry crumb cake on a plate

    This cake is perfect for brunch, a snack, or a dessert and no one will know it's egg and dairy-free. The cake is fluffy and moist and the crumb topping will have everyone wanting seconds...or thirds!

    This recipe uses simple ingredients and basic baking equipment. It doesn't need an egg replacer either. No food processor or hand mixer needed. You'll only need mixing bowls, measuring cups, and a baking dish.

    This vegan coffee cake is full of berries. If you like treats with fruit in them, you'll love my vegan mango cobbler, banana chocolate chip cookies, banana pear bread and oil-free apple crisp.

    Jump to:
    • Why You'll Love This Vegan Coffee Cake
    • Ingredient Notes
    • How To Make Vegan Coffee Cake
    • Expert Tips
    • Storage and Recipe FAQs
    • More Vegan Dessert Recipes
    • Recipe
    • Comments

    Why You'll Love This Vegan Coffee Cake

    • Delicious Crumb topping: It is the reason people love coffee cake and this one is amazing! If you're looking for another recipe with a crumb topping, try my Irish apple cake or my vegan berry rhubarb crisp.
    • For get togethers: This cake is a crowd pleaser and a great dessert to bring to a party.
    • Frozen fruit: If the berries you want to use aren't in season, you can use frozen fruit in this recipe.

    Ingredient Notes

    This recipe uses simple ingredients plus delicious berries.

    • Flour - I prefer using white flour in this cake, especially in the crumb topping. If you want to include some whole grains, you can substitute half the total amount of flour in the cake with whole wheat flour.
    • Vegan butter - My favorite brand to bake with is Country Crock Plant Butter.
    • Cherries and blueberries - You can use a combination of any berries you'd like but these two are my favorite.
    • Apple cider vinegar: You can substitute with white vinegar or lemon juice if you need to.
    • Non-dairy milk - I use unsweetened soy milk as my go to dairy free milk for all of my cooking and baking. However, almond milk or oat milk would work well too. I wouldn't recommend using coconut milk as it will give it a coconut flavor.

    Please see the recipe card below for the full list of ingredients and amounts needed.

    How To Make Vegan Coffee Cake

    Step 1: To begin, preheat the oven to 350 degrees. Prepare a 9"x 9" square baking dish by spraying with nonstick oil spray. You can also lightly grease with oil or vegan butter or line it with parchment paper.

    Glass bowl with crumb topping and a fork.

    Step 2: Next, make the crumb topping. Whisk together the 1 ¼ cups flour, brown sugar, and cinnamon in a medium bowl. Add in the melted butter (vegan). Use a fork to mix the ingredients together until it's crumbly but d not leave any large chunks.

    Glass measure cup with wet ingredients.

    Step 3: In a large liquid measuring cup or a bowl, mix together the non-dairy milk, oil, apple cider vinegar and vanilla extract and set aside. The vinegar mixed with the milk will become a vegan buttermilk substitute.

    Large mixing bowl with dry ingredients and a whisk.

    Step 4: In a large mixing bowl, whisk together the 2 cups of plain flour, white sugar, nutmeg, baking powder, baking soda and salt.

    Small white bowl with chopped fruit and flour.

    Step 5: Next, prepare the fruit. In a small bowl, add 1 tablespoon of flour to the 1 cup of chopped fruit and combine until the fruit is coated in flour. The flour helps keep the fruit from all sinking to the bottom of the pan.

    Step 6: Next, take the non-dairy milk mixture and pour into the flour mixture. Stir until just combined. Avoid overmixing to keep it fluffy. Use a spatula to fold in the fruit and mix lightly.

    Glass baking dish with cake batter and crumb topping.

    Step 7: Pour the cake batter into the prepared pan. Spoon the crumb topping in an even layer on the top of the cake batter.

    Baked coffee cake in a glass dish.

    Step 8: Bake in the preheated oven for 48 minutes or until done. Take the vegan coffee cake out of the oven and place the baking dish on a cooling rack. Cool before cutting and serve with a cup of coffee or tea!

    Expert Tips

    • Use whatever berries are your favorite! But I love using a combination of 2 different berries.
    • Make sure you don't overmix the batter. You want this tender cake to be fluffy.
    • I personally prefer this vegan coffee cake at room temperature but it will taste delicious warm as well. Just don't serve it right from the oven.
    • If you want to use an 8"x 8" baking dish, increase the cooking time by 5-10 minutes.

    Storage and Recipe FAQs

    Can you use frozen fruit in this easy recipe?

    Yes! If you are using large berries, you might want to slightly defrost them first. Small berries like blueberries don't need to be defrosted.

    Does coffee cake have coffee in it?

    No. Coffee cake gets its name because it's a cake that is served with coffee (although I love it with an afternoon tea). Usually it refers to a cake with a buttery crumb topping.

    How do you store vegan coffee cake?

    Store any leftover cake in an airtight container or wrapped in aluminum foil. For best results, store this vegan coffee cake in the fridge for up to 5 days. It can also keep at room temperature for up to 3 days or so.

    More Vegan Dessert Recipes

    • Plate of baked lemon donuts.
      Dairy Free Lemon Glazed Donuts (Baked)
    • Square piece of applesauce cake on a white plate.
      Easy Vegan Applesauce Cake (No Flax Eggs)
    • Glass with chia pudding, banana slices, and walnuts.
      Creamy Banana Chia Pudding (Vegan)
    • plate of rice krispie treats.
      Easy Vegan Rice Krispie Treats

    If you tried this Vegan Coffee Cake Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!

    Recipe

    Piece of berry coffee cake with blueberries on a plate.

    The Best Vegan Coffee Cake With Berries

    This flavorful cake is full of fruit with an amazing crumb topping.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 48 minutes minutes
    Total Time: 1 hour hour 3 minutes minutes
    Servings: 12 servings
    Calories: 380kcal
    Author: Jen Cardenas

    Equipment

    • 9" x 9" baking dish

    Ingredients

    Crumb Topping

    • 1 ¼ cup all purpose flour
    • ⅔ cup brown sugar
    • 1 teaspoon ground cinnamon
    • ½ cup vegan butter, melted

    Cake

    • 1 cup soy milk (or other non-dairy milk)
    • ½ cup vegetable oil
    • 1 tablespoon apple cider vinegar
    • 1 tsp vanilla extract
    • 2 cups all purpose flour
    • ¾ cup white sugar
    • 1 teaspoon nutmeg
    • ½ teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda

    Fruit

    • 1 cup combined chopped cherries and blueberries (or other berries)
    • 1 tablespoon flour
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°. Prepare the 9" square pan by spraying with non-stick cooking spray.
    • To make the crumb topping, whisk together the 1 ¼ cups flour, brown sugar, and cinnamon.
    • Add in the melted vegan butter. Use a fork to mix the ingredients together until it's crumbly. Do not leave any large chunks. Set aside.
    • In a large liquid measuring cup or a bowl, mix together the non-dairy milk, oil, apple cider vinegar and vanilla extract. The vinegar mixed with the milk will become a buttermilk substitute. Set aside while you prep the dry ingredients.
    • In a large bowl, whisk together the 2 cups of flour, white sugar, nutmeg, baking powder, baking soda and salt. Set aside.
    • Next, prepare the fruit. Add 1 tablespoon of flour to the 1 cup of chopped fruit and combine until the fruit is covered in flour. The flour helps keep the fruit from all sinking to the bottom of the pan.
    • Take the non-dairy milk mixture and pour into the flour mixture. Stir until just combined. Avoid overmixing.
    • Use a spatula to fold in the fruit and mix lightly.
    • Pour the cake batter into the prepared pan. Spoon the crumb topping evenly over the top.
    • Bake in the preheated oven for 48 minutes or until done. Take it out of the oven and cool before cutting. Enjoy!
    • Store cooled leftover cake in an airtight container. At room temperature it'll last up to 3 days. In the fridge it'll last up to 5 days.

    Notes

    • Use whatever berries are your favorite! But I love using a combination of 2 different berries.
    • Make sure you don't overmix the batter. You want this cake to be fluffy.
    • I personally prefer this cake at room temperature but it will taste delicious warm as well. Just don't serve it right from the oven.
    • My favorite brands of vegan butter are Earth Balance and Country Crock Plant Butter.

    Nutrition

    Calories: 380kcal | Carbohydrates: 53g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 293mg | Potassium: 108mg | Fiber: 1g | Sugar: 26g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg
    Tried our recipe?Let us know how it was!

    Reader Interactions

    Comments

    1. Jen says

      June 03, 2022 at 8:15 pm

      5 stars
      We love this! I've made it with only blueberries, only cherries, and a combination of berries. It's always delicioius. The crumb topping is amazing.

      Reply
    5 from 2 votes (1 rating without comment)

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    Hi, I'm Jen! I love all things vegan, especially baking. I'm a food blogger, recipe developer, and mom of three. My goal is to show how delicious vegan baking can be.

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