“Don’t be afraid of new ideas, be afraid of old ideas. They keep you where you are and stop you from growing and moving forward. Concentrate on where you want to go, not on what you fear.”
-Anthony Robbins
What I am finding that happens when you face your fears is you realize that 1). it wasn’t as difficult as you once thought it would be and 2). the rewards of doing it far outweighs any amount of worrying.
Even better, your fears can turn into fuel and motivation in the kitchen that allow you to embark upon one of the most delicious blueberry coffee cakes your gluten, egg, and dairy-free tastebuds have ever tasted.
You never know until you try so I say, Happy baking!
Blueberry Coffee Cake Recipe
Gluten, egg, and dairy-free
These are great as muffins, mini loaves (which I did–they made 6), or in an 8″x 8″ greased baking dish
Dry ingredients:
- 2 c. Cara’s gluten-free flour blend
- 3/4 c. sugar
- 3 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 c. fresh blueberries
Wet ingredients:
- 1 cup non-dairy milk (I used almond, unsweetened)
- 1 Tb apple cider vinegar
- 4 Tb oil
- Preheat oven to 350 degrees.
- Mix non-dairy milk and vinegar together and allow to sit for 5-7 minutes to sour.
- Combine all of the dry ingredients together (minus the blueberries). Whisk well.
- Pour oil into soured non-dairy milk and pour into dry ingredients.
- Fold in blueberries.
- Pour into desired pan/dish and top with sugar topping (recipe below).
- Bake 20-25 minutes or until knife is clean when inserted in the middle. For the mini loaves, it took 20 minutes; for the muffins, it will also be 20 minutes; for the 8″x 8″ it will be around 25-30 minutes.
Sugar Topping:
- 3 Tb. Cara’s gluten-free flour blend
- 1/3 c. brown sugar
- 1 Tb sugar
- 2 tsp cinnamon
- pinch of salt
- 2 Tbs melted vegan butter
- Mix dry ingredients together. Add melted butter until crumbly.
This was the FLUFFIEST allergen-free baked good I’ve ever made! Loved it! 🙂 I used diced apple instead of blueberries because my kids aren’t big blueberry fans (weird! ;)). SO yummy! Thank you for a great recipe!
LOVE LOVE LOVE!!
I made these as muffins and they turned out great. Thank you for sharing!
I’ve got a tip for you: replace half the sour milk with aquafaba. OMG! My cake came out fluffy and moist. I also used a small bag of frozen blueberries (lightly dried with paper towels, instead of fresh). This is one of the best things I’ve ever made! Thanks for the recipe!!!
This was so tasty! I wanted a coffee cake for the weekend, but I’m on an elimination diet right now for milk and eggs – enter your recipe. It was so good! I wanted to eat the whole thing myself – I ate some for breakfast and again at snack time. 🙂
I wanted to note that I used fresh ground wheat flour, so it wasn’t gluten free. So, I left out the xanthan gum. Very good!!!
Eeeeeee, I so love hearing that!!! xo
Can I use Namaste Brand GF All Purpose Flour to replace your personal GF flour blend? Is it 1:1 ratio? Not that I dont want to use your blend, but I just bought a bag of the Namaste because it seems easier than mixing all the different flours together. I am also a newbie to GF, DF baking so wanted to start off easy.
It sure is, Heidi! 🙂
Hi Cara! Thank you for your delicious recipes! I can’t wait to try this one! I have a question, does the sugar topping go on after the batter has baked or does it go on it before?
Hi Eve! The sugar topping goes on top of that bad boy before it has baked. Hope you like it!
I just made this cake and it came out really nice. I made a few changes since I couldn’t wait for an answer the question I had asked yesterday. I used 1 1/4 cups of buckwheat flour and 3/4 cup of almond flour. I also used coconut sugar (first time) and substituted 2 tablespoons of chia seeds for the xanthan gum (which I didn’t have and didn’t want). Oh, almost forgot – I used oil instead of butter for the topping. It also took something like 40 minutes to bake. My first time making a completely gluten free cake!
What will happen if I leave out the xanthan gum in this recipe.
The xanthan gum keeps baked goods in tact and non-crumbly. You can always sub with guar gum or just try making it without it but it’s not guaranteed to have similar results. Hope this helps! xo
i have made this cake twice well three times , once in a bundt pan for easter sunday was wonderful and today in muffins and in a spring pan,
the cake is delicious, i do mine regular not gluten free, the only complaint i have in any vegan baking is that it doesnt rise as high as non vegan baking .
Fine by me though
Yay! So awesome to hear, Talia! Yeah, not baking with eggs tends to put a handicap on the rise to a certain extent. Thankfully the flavor is not spared though! 🙂 So glad that you liked this recipe–so helpful to hear! xo
Xantham gum is crazy expensive, especially when I don’t do much baking aside from very special occasions. Any suggestions for a proper substitute? This looks delicious and perfect for an upcoming event!
Oh. My. Gosh! So, so yummy looking! How have I missed all these amazing posts? Have signed up for email notifications now, so hopefully that does the trick 🙂 x
Turned out really really well! Cooked mine for closer to 30-35 minutes though. And my crumble topping turned more brown than tan like your photos, but tastes amazing and is coming to bible study tomorrow!
I used frozen blueberries and they added a bit too much moisture, but still turned out great!
What a gorgeous looking cake. Something a little different, I love the combo of coffee and blueberries. I had a coffee from Rwanda that tastes like berries. Hmmmmm. Peace and Happiness, lee
Hi – I made this recipe last night. I have always scooped my flour, so I thought, ooh, I’ve learned something new (yay!), and this time I spooned it into the measuring cup. It was still a very thick dry batter. PLUS, (and I triple-checked the recipe), sadly, it sort of tastes like Baking Powder Coffee Cake, instead of Blueberry Coffee Cake! Is the recipe correct in calling for 3 Tablespoons of baking powder? That seems like a lot for such a small batter. Also, it’s pretty non-sweet. Maybe it’s just me, I’m a sweet lover, but…
Sorry to be so negative 🙁 I’m just hoping for a correction maybe for next time? Also (ha, sorry, I’m sure by now you’re thinking WHY WON’T SHE STOP TALKING!?!), I couldn’t get the crumble topping crumbly 🙁 I was surprised to see the recipe called for *melted* vegan butter (I used Earth Balance). It’s more like a moist sugary powder. Thoughts?
I *do* love your blog, and have other recipes filed away to make at a later date – I’m Keeping the Faith 🙂 PLUS , I adored the Anthony Robbins quote, thanks for sharing!
Thank you for this comment Bettye! I re-checked the recipe and you are right, it should say teaspoon NOT tablespoons for the baking powder. And I altered the crumble too but yes, I did melt my butter and it worked out okay. I need to remake this recipe however just to make sure that the coffee cake comes out okay with just the baking powder adjustments. I’m scratching my head over here–I have no idea what it is that I did with screwing up the ingredients list. Grrrrr….and it’s such a good recipe too! ha. Thank you again though!
Thanks for your reply Cara 🙂 I will def try it again w the adjusted baking powder amount, and maybe a tinch more sugar..still wondering what I did wrong with the crumble topping. I’m only recently vegan, so everything is sort of an experiment right now for me 🙂 but in the past, crumble toppings always involved chilled butter, I don’t think I ever used melted. It just seemed like way more dry ingredients than 2 Tbsp of melted Earth Balance could handle. I was hurrying to get to a class or I would have taken the time to add more butter then, but…I needed to get moving or it was never going to be done baking before I had to leave. So. Will let you know how it works out next time!
Thank you again for being so kind in pointing this out to me! I really appreciate it. I even adjusted the crumble. I must not have been of sound mind the day I wrote this recipe :/ xo!
Yeah, I think the higher ratio of brown sugar to reg sugar will help it all stick together (aka “crumble”) better. And thank *you* for taking criticism so graciously! Not that I meant it as *criticism,* but…don’t know what else to call it 🙂 I was afraid you were going to ban me from Fork&Beans for being a rabblerouser!
HAHA! Fork & Beans is around to help those out with dietary restrictions. I’m all ears for improving recipes in order to help out others, especially when it’s done respectfully 🙂 I will let you know when I remake this to give the seal of approval! xo
You misread the ingredients. It calls for only 3 teaspoons of baking powder.
What should the constituency of the batter be lke? My seems dry and a little crumbly. Will it hold together?
It shouldn’t be dry–it should be a thick batter. It sounds as if you might have too much flour in it? Try taking a spoon and pouring it into the measuring cup versus scooping it out from the flour container.
This looks amazing! You are inspiring my weekend of recipe testing…
Not sure why, but all of a sudden I am not getting my emails from your new site to tell me that you have a new post up. Should I re-subscribe?
I’m at a loss with that, Suzanne. I think I lost all of my email subscribers when I moved over to a .com address and now I have no clue how to transfer all of you over 🙁
Yeah, pretty much need to make this! I love coffee cake and the blueberries are just pushing me over the edge….
I like the quote about new ideas. Blueberry coffee cake is certainly new to me! I have only had it as cinnamon.
This looks delightful, Cara! I’m glad your fears led you in a warm blueberry filled direction…
This looks so light and airy! Perfect for spring 🙂 Now if only spring would hurry up and come to Toronto….
Not to rub it in, but we pretty much bypassed any winter over here in LA and are 100% completely in spring status… Today is supposed to be 75 degrees 🙂 Looks like I need to make more coffee cake…
Looks delightful! Blueberry cake of any sort is one of my most favorite things, and I kind of miss it now that I’m gluten free, so I’ll be trying this recipe!
Thank you Jim! Tell me how you like it if you end up making it.
This will be perfect for Easter brunch! Thanks!
A perfect idea! The family will love it 🙂
delicious, cara! blueberry coffee cake was always my favorite kind of coffee cake!
And now you can have it again! 🙂 xo