The Best Vegan Coffee Cake With Berries

5 from 2 votes

This flavorful cake is full of fruit with an amazing crumb topping.

Prep Time15

Cook Time48

Total Time1 3

Course: Dessert

Cuisine: American

Servings: servings

Calories: 380kcal

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.

Use whatever berries are your favorite! But I love using a combination of 2 different berries.

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.