By Laura
Posted Nov 10, 2016, Updated Sep 02, 2020
5 from 10 votes
55 Comments
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This healthy Dairy-Free Blueberry Coffee Cake Recipe is the perfect breakfast for a special occasion! It is gluten-free and feeds a crowd!
When we plan our menus for Thanksgiving or Christmas, we usually put most of our efforts towards the big dinner! However if you’re like me {and my three kids}, even on days when you know you’re going to eat a TON of food later, you still need to have something for breakfast!
This dairy-free Blueberry Coffee Cake is the perfect, healthier dish to serve your family as a special holiday breakfast!
I love making every moment of the holidays memorable, which means I do NOT want to start out a special day with your average, run-of-the-mill breakfast. No matter what the occasion–a birthday, Valentine’s day, Easter, or Christmas–you’d better believe my kids start counting downweeks early {or months when it comes to their own Birthdays😂}!
So when they come bounding down the stairs with their springy morning hair in their adorable pajamas all excited that the day ishere,I want to have a super-special breakfast surprise waiting for them…like this healthy blueberry coffee cake recipe!
We all love this Blueberry Coffee Cake! It is special enough to signal that this morning is different than all the rest {I mean, c’mon…cake for breakfast?!}, but healthy enough that it doesn’tderail our entire day with a sugar rush and regret! 😉
It is dairy-free, low in sugar, and caneasilybe made gluten-free with great results!
A Make-Ahead Coffee Cake Recipe!
I usually bake this Blueberry Coffee Cake the night before I plan to serve it! If you haven’t picked up on this as a reader of my blog yet…I amall about make-ahead recipes!
So, on a holiday like Christmas…where the best part of the day is first thing in the morning…having breakfast, like this healthy blueberry coffee cake recipe, ready to go the night before is so helpful!
Serve it for breakfast or dessert!
Holidays are definitely not the only occasions that I make this Blueberry Coffee Cake! Itis at the top of my short-list of breakfast recipes when we host out-of-town guests! And this cake is not just for breakfast…you cantotallyserve it as a delicious dessert too! 🙂
There are many acceptable substitutions in this recipe. I have tried most of them with great results:
- All-PurposeFlour:can be substituted with equal amounts of your favorite gluten-free all-purpose flour blend.
- CoconutOil:If you are allergic to coconut products you can substitute equal amounts of regular butter or vegan butter (like earth balance).
- Coconut Milk:Can be substituted with any non-dairy or regular dairy milk (the higher the fat content the richer the taste).
- GranulatedSugar:You can use coconut sugar or your favorite unrefinedgranulated sugar.
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Dairy-Free Blueberry Coffee Cake
Laura
This healthy Dairy-Free Blueberry Coffee Cake Recipe is the perfect breakfast for a special occasion! It is gluten-free and feeds a crowd!
5 from 10 votes
Course Breakfast, Dessert
Cuisine American
Servings 1 9" round cake (serves 10)
Calories 208.5
Prep Time10 minutes minutes
Cook Time50 minutes minutes
Total Time1 hour hour
Ingredients
- 2 cups all-purpose flour or gluten-free all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp sea salt
- 3 TBS coconut oil* melted
- 1 cup full fat coconut milk** room temperature
- ½ cup granulated sugar
- ½ cup unsweetened applesauce
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 ½ cups frozen blueberries
- 1 TBS cinnamon sugar
For the Glaze:
- ½ cup full fat coconut milk
- 2 TBS powdered sugar
Instructions
Preheat oven to 375 degrees F. Line a 9” round cake pan with parchment paper and lightly grease. Set aside.
In a small bowl, combine flour, baking soda, baking powder, cinnamon and salt; set aside.
In a large, microwave-safe glass bowl melt the coconut oil.
Whisk in coconut milk until combined.
Add sugar, apple sauce, eggs, and vanilla extract and whisk until completely combined.
Add dry ingredients to wet ingredients and mix until just combined.
Gently fold the blueberries into the batter until evenly mixed.
Pour batter into prepared cake pan.
Evenly sprinkle the top of your mixture with cinnamon sugar.
Bake for 30-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and let cool on a wire rack for 15 minutes.
Use parchment paper to lift cake out of the pan and continue cooling on the rack.
Store in an airtight container in the refrigerator! Can be served warm, room temperature or cold!
Notes
*or butter or vegan butter substitute
**any non-dairy or regular dairy milk can be used here
Nutrition
Serving: 1slice | Calories: 208.5kcal | Carbohydrates: 32.8g | Protein: 3.8g | Fat: 6.8g | Saturated Fat: 5.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 37.2mg | Sodium: 422mg | Potassium: 76mg | Fiber: 1.6g | Sugar: 13.8g | Vitamin A: 85IU | Vitamin C: 4.1mg | Calcium: 43mg | Iron: 1.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question? Leave a comment below!
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