Blueberry Coffee Cake - Single Serve

A blueberry coffee cake in a ramekin with a spoon resting on top

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Blueberry Coffee Cake - Single Serve

This blueberry coffee cake has Blueberry coconut milk yogurt in it for the gorgeous color, and a coconut oil, cinnamon and Oat crumb.

Prep Time5

Cook Time1

Total Time6

Course: Dessert

Cuisine: American, Vegan

Keyword: microwave cake, one serve cake, vegan cake recipe

Servings: serving

Author: Vega Richa

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

US Customary - Metric

Instructions

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!

Notes

Nutritional values based on one serving (whole recipe)

Nutrition

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