This blueberry coffee cake has Blueberry coconut milk yogurt in it for the gorgeous color, and a coconut oil, cinnamon and Oat crumb.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 1 minutes
- Total time: 6 minutes
- Yield: 1 serving
- Category: Dessert
- Cuisine: American, Vegan
Ingredients
- 1 Tablespoon Oat flour (I usually use freshly ground old fashioned Oats)
- 1 Tablespoon wheat flour or Oat flour for gf
- 1 Tablespoon ground raw cashew or almond
- 1/8 teaspoon baking powder
- 1.5 Tablespoons So Delicious Blueberry Greek Yogurt + 1/2 teaspoon almond milk Or 2 Tablespoons So Delicious Blueberry regular yogurt. (Or use 1.5 Tbsp plain non dairy yogurt + 2 teaspoons blueberry compote/jam)
- 1/2 teaspoon organic canola oil or coconut oil
- 1 Tablespoons raw sugar (ground or to taste)
- a generous pinch of spices of choice
- 2 Tablespoons blueberries (optional)
Crumb Topping:
- 1.5 Tablespoons Oats flour or any flour of choice
- 1/2 teaspoon virgin coconut oil (solid)
- a generous pinch of cinnamon or other spices of choice
- 2 teaspoons raw sugar ground (1 teaspoon more if you like it sweeter (or use vegan brown sugar))
- a pinch of salt
- 1-2 drops agave syrup if needed
Method
- In a ramekin, mix all the dry ingredients for the cake (except blueberries if using).
- Add the wet ingredients and mix until well combined. Add blueberries and mix.
- Use a spoon to even out the thick batter.
- For the crumb, mix all the dry ingredients, then add coconut oil. Using your hand, mix all the ingredients till the coconut oil is well distributed. Dont over mix as the oil will start to melt.
- Drop the crumb on top of the cake batter.
Microwave:
- Microwave on high for 1 minute (60-65 seconds).
Bake:
- Bake at preheated 365 degrees F for 15-18 minutes.
- Dig in after cooling for half a minute!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.