Certainly! Here’s a vegan version of the Blueberry Sour Cream Coffee Cake recipe, along with updated nutrition information:

Vegan Blueberry Sour Cream Coffee Cake

Vegan Blueberry Sour Cream Coffee Cake offers the rich, comforting essence of traditional coffee cake while aligning with a vegan lifestyle. This recipe combines almond flour, juicy blueberries, and creamy plant-based sour cream to create a guilt-free indulgence that delights the senses.

For the Cake:

  • 2 cups Almond Flour
  • 1/2 cup Vegan Baking Sweetener (such as coconut sugar or erythritol)
  • 1 tablespoon ground Cinnamon
  • 1/2 teaspoon ground Nutmeg
  • Pinch of Salt
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Vegan Butter, softened
  • 1 cup Vegan Sour Cream
  • 2 tablespoons Ground Flaxseed + 6 tablespoons Water (as egg substitute)
  • 2 cups Frozen Wild Blueberries, thawed and drained

For the Topping:

  • 1/2 cup Almond Flour
  • 1/2 cup Pecans, chopped
  • 1 teaspoon Ground Cinnamon
  • 1/4 cup Vegan Brown Sugar
  • 1/2 cup Vegan Butter, cold and sliced


  1. Preheat oven to 360°F (180°C). Grease a 9×9 inch baking pan with avocado oil cooking spray or line with parchment paper and set aside.
  2. Prepare Flaxseed Egg: In a small bowl, combine ground flaxseed and water. Let it sit for 5-10 minutes until it thickens and becomes gel-like.
  3. Make the Cake Batter: In a large mixing bowl, cream together vegan butter, vegan sour cream, and flaxseed egg substitute until smooth.
  4. Mix Dry Ingredients: In a separate bowl, whisk together almond flour, vegan baking sweetener, cinnamon, nutmeg, salt, baking powder, and baking soda.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in Blueberries: Gently fold in the thawed and drained wild blueberries until evenly distributed in the batter.
  7. Prepare the Topping: In a bowl used for dry ingredients, use a fork to combine almond flour, chopped pecans, cinnamon, and vegan brown sugar. Cut in cold sliced vegan butter until the mixture resembles coarse crumbs.
  8. Assemble and Bake: Spread half of the cake batter into the prepared pan. Sprinkle half of the crumb topping evenly over the batter. Repeat with the remaining batter and crumb topping.
  9. Bake: Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool and Serve: Allow the coffee cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Sprinkle with additional chopped pecans if desired. Slice and serve.

Nutrition Information (Per Serving):

  • Calories: 275
  • Total Fat: 26g
  • Saturated Fat: 10g
  • Trans Fat: 0g
  • Unsaturated Fat: 14g
  • Cholesterol: 0mg
  • Sodium: 214mg
  • Total Carbohydrates: 8g
  • Net Carbohydrates: 4g
  • Fiber: 4g
  • Sugar: 1g
  • Protein: 5g

In conclusion, Vegan Blueberry Sour Cream Coffee Cake offers a delectable vegan twist on a classic recipe, inviting you to indulge in its flavorful layers while embracing a plant-based lifestyle. Enjoy each bite knowing you’re savoring a cake that harmoniously blends indulgence with vegan brilliance.