The smell of coffee cake baking in the oven is the most comforting thing ever, and this coffee-flavored vegan Blueberry Sour Cream Cake takes the experience to the next level. This cake, made with dairy-free sour cream, is soft, moist, and full of fresh blueberries, giving it the same tang and richness as the classic. The cinnamon-sugar crumble topping adds the perfect crunch, balancing sweetness and spice. This coffee-flavored vegan Blueberry Sour Cream Cake, which contains no dairy or eggs, is a delicious and nostalgic treat.
STATS
- Diet: Vegan
- Course: Dessert or breakfast
- Cuisine: American
- Prep done in 20 minutes
- Cooking time: Forty-five minutes
- One hour and five minutes will be spent in total
- Size per serve: 1 slice
- Number of servings(total): Around twelve servings
- Cooking method: Baking
- Difficulty: Easy-intermediate
TOOLS
- Nine-inch cake pan(round or square)
- Cooling rack
- Measuring spoons
- Parchment liner
- A rubber spatula
- Mixing bowls
- A mixer(hand or stand)
- Measuring cups
INGREDIENTS
CAKE
- 1 teaspoon of baking powder
- Fresh or frozen blueberries, one and a half cups
- 2 cups of all-purpose flour
- Vanilla extract, two teaspoons
- One cup of sugar granules
- 1/3 cup of melted coconut oil
- 1/2 cup of any unsweetened plant milk(almond, oat, soy, coconut, etc.)
- Baking soda, half a tsp.
- 1 tablespoon of apple cider vinegar
- Salt, half a tsp.
- A cup of vegan sour cream, either from the store or made at home.
STREUSEL TOPPING
- 1/2 cup of brown sugar
- All-purpose flour, half a cup
- 1/4 cup of cubed and cold vegan butter
- Ground cinnamon, one and a half tsp.
INSTRUCTIONS:
- We can warm the oven to 175° C.
- Cover the cake pan using a parchment liner, and then grease it also.
- Take the mixing dish and mix the dry components.
- Mix the melted coconut oil, vegan sour cream, vanilla essence, almond milk, and apple cider vinegar in another bowl.
- Gently transfer the wet mixture to the solid mix.
- Fold using gentle hands till just combined.
- Add blueberries and mix them thoroughly.
- Now, transfer the batter to the lined and greased pan.
- Now, add powdered cinnamon, cubed vegan butter, flour, and brown sugar to a little.
- Use your fingers to mix it till the formation of crumbles.
- Sprinkle the streusel evenly over the whole surface of the batter.
- For about forty minutes, keep the batter-filled pan in the oven.
- After the decided time, insert the knife in the center.
- Check if it comes out without batter traces; your cake is done.
- Keep the cake on the counter for ten minutes, then demold it.
- Now, keep the cake on the cooling rack till it cools completely.
- Then, slice your coffee-flavored vegan Blueberry Sour Cream Cake and serve.
TIPS
- When preparing the batter, always ensure that the components reach a neutral temperature.
- Never overmix the cake when mixing the solid and liquid ingredients, and always use gentle hands.
- If you add blueberries directly, all of them may sink to the bottom. Coat them in dry flour and then fold them into the batter.
- You may use chopped nuts like walnuts, pecans, etc., in the streusel topping.
- Never slice the hot cake. Let the cake cool completely for perfect and neat slices.
HOW TO STORE THE LEFTOVERS
CHILLING
- Save the remaining slices of cake in a sealed container or box. Refrigerate them for around five days.
FREEZING
- Pack each slice individually using the cling wrap or parchment liner. Keep all the wrapped slices in a container(freezer-safe). Freeze them for around sixty days.
REWARMING
- Warm up the derosted or chilled slices for ten minutes in the oven at 300 degrees F.
FAQs
Will the coconut cream work in place of sour cream?
- Yes, the coconut cream also adds richness, but then, the sourness or tanginess will be reduced.
Will the frozen blueberries work?
- Sure, add them directly from the freezer. No need to defrost.
Can I make the cake gluten-free?
- Use gluten-free baking blend in place of flour with the ratio of 1:1.
NUTRITIONAL FACTS/SERVING
Size per serve: One-twelfth of the cake
Calories: ~230 kcal
Carbs(total): Thirty-five grams
Fiber: 3 g
Net carbs: Thirty-two grams
Fats: 8 g
Sugar: Fifteen grams
Proteins: 4 g
Sodium: 190 milligrams
