What Makes Coffee Cake So Good?
I’m a fan of coffee cake. It’s thick and dense, yet soft and fluffy. Sweet and buttery and bursting with a fresh, cinnamon flavor. I love cinnamon. It typically has a crumb topping. I love crumb toppings! This coffee cake has all those good coffee cake qualities that make it so yummy and comforting. While this cake does not actually contain butter, it has a flavor that is reminiscent of it and you would never believe it’s not butter! This Blueberry Crumb Coffee Cake has a light and sweet blueberry flavor with a soft texture topped with a large crumb topping. It has hints of cinnamon, vanilla, and nutmeg that make it oh so delicious. I’ve eaten my fair share of cake in my day, and I’ll tell you I truly love this one.
Egg-free cake? Yup! Eggs are a standard in almost every cake, but you can easily make an egg-free cake recipe with simple ingredients you probably already have! This Blueberry Crumb Coffee cake uses applesauce instead of eggs. Seems crazy, right? But it totally works. Applesauce is actually one of my favorite ways to replace eggs. In fact, I use it in the majority of my baked goods recipes, including these Chocolate Chip Muffins, and Blueberry Banana Baked Oatmeal. It works great.
It can be hard to find cake recipes that are completely allergy-friendly. Especially ones that are free from both wheat AND eggs. This cake is completely allergy-friendly! It does contain coconut oil, but if you are allergic to coconuts you can easily replace it with another kind of oil. If you need such a cake, or are just looking for something that has spring/summer feel, then give this one a try! It’s egg-free, dairy-free, tree-nut free, and gluten-free! It doesn’t even have any flour! It’s very easy an only takes a few minutes to whip up!
So if it doesn’t have any flour then what goes it have? Oats! This blueberry crumb egg-free cake is made with whole grain oats that you will blend up in your blender. The oats provide the base for this sweet blueberry cake. You only need a few simple ingredients to make this cake. Here’s what you’ll need:
- Arrowroot powder or cornstarch
- Baking powder
- Baking soda
- Coconut oil
- Vanilla extract
- Plant based milk
That’s it! Most of those ingredients are probably already in your pantry and refrigerator!
Many coffee cakes have nuts in the crumb topping. I didn’t include any nuts in this crumb topping but if you do not have a nut allergy and prefer it with nuts, then go ahead and add them! I’m sure it would be delicious. If you do try it with nuts, let me know in the comments below.
As I mentioned above, if you are unable to eat coconut oil then you can feel free to substitute it with another kind of oil. Some options are avocado oil or canola oil, but really anything will work. You can even melt vegan butter and use that instead. Or even real butter if you can eat dairy.
In addition, you may also substitute cow’s milk for the plant-based milk if you prefer. Substitute 1:1. If you are using plant-based milk, any kind will work. You can use soy, almond, oat, flax, or any kind of your preference.
When To Serve COffee Cake
Coffee cake is one of those baked goods that really works for just about anything. You can serve this cake anytime of day from morning to night. It’s delicious served in the morning for an office breakfast or brunch instead of donuts. And it’s light, sweet flavor also make it a perfect choice to serve at a baby shower or social gathering. I always try to serve an allergy friendly dessert option just in case. I never want anyone to miss out on a delicious treat because of food allergies! And since this egg-free cake is top 8 allergen free, it is a perfect choice!
How To Serve COffee Cake
I prefer this cake warm, its so good that way! However, room temperature is delicious too!
Coffee Cake can stand alone as an evening snack or dessert. It can also be paired with other foods and served as part of a breakfast or brunch. Some foods that go well with coffee cake for brunch are:
- Orange juice
- Scrambled eggs (if you can have eggs) or a scrambled egg substitute
- Muffins, such as Blender Banana Muffins
What’s your favorite thing to serve for brunch? Let me know in the comments below!
If you are looking for more cake recipes, then give this German Chocolate Cake a try! It’s also an egg-free cake and contains no wheat or dairy!
Blueberry Crumb Coffee Cake
- 2 cups oats , certified gluten-free if necessary
- ¼ cup arrowroot powder , or cornstarch
- 2 tsps baking powder
- ¼ tsp baking soda
- ⅔ cup applesauce
- 1 cup sugar
- ¼ cup coconut oil , melted
- ¼ cup plant based milk
- 2 tsps vanilla extract
- 2 cups blueberries
- 1 cup oats , certified gluten-free if necessary
- ½ cup coconut oil
- ¼ cup arrowroot powder
- ¼ cup sugar
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- Preheat oven to 350°. In a blender or food processor, grind the oats into a thick flour. Add it to a large bowl along with the arrowroot powder, baking powder, and baking soda. Mix until combined.
- To the dry ingredients, add the applesauce, sugar, coconut oil, milk, and vanilla extract. Mix together. Gently fold in blueberries. Pour into a greased 8 inch round cake pan.
- To make the crumb topping, mix all ingredients together in a bowl. Sprinkle over cake. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Did you make this recipe? If you did I would love to hear what you think! Please let me know in the comment section below. You may also share a picture on Instagram and tag me, Allergy a la Mode, and hashtag it #allergyalamode.