Single Serve Blueberry Crumb Coffee cake. vegan glutenfree

More blueberry love! I love single serves.. dont you? Just the right amount to curb your snack craving. And with the nuts, a filling one too. This blueberry coffee cake has Blueberry coconut milk yogurt in it for the gorgeous color, and a coconut oil, cinnamon and Oat crumb. Add some fresh blueberries when they are in season!

This very berry coffee cake is heading to the Berry Blog hop. My other berry Blog hop post- Blueberry Almond yeast Bread loaf.
I made this cake both ways. Microwaved for 1 minute and Baked for 16-17 minutes. The microwaved version maintains the color but the crumb/Streusel usually melts into the cake. The baked version browns a bit and keeps a beautiful crumb topping.
Microwaves are known to be controversial in terms of what they do to the food, the nutrition and the radiation effects. Not all theories are completely proven either which way. Over cooking food the normal way also causes similar alterations in the molecular make up and nutrition of the food. Personally, our microwave use is very limited. I make this recipe both ways with the same measurement. One is quick and convenient. The other the real deal with a great cake crumb and topping.
Ready to be baked/cooked with cashews.
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 of agave syrup if needed
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 on high for 1 minute (60-65 seconds).
Bake at preheated 365 degrees F for 15-18 minutes.
Dig in after cooling for half a minute!

A smaller helping with 1 Tbsp Oats and 1 Tbsp almonds
Crumb less Strawberry Cake.
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  1. says

    this is a much healthier version of traditional coffee cake and it looks delicious! and i love that it’s in a single serving ramkin so there’s less of a chance of over-indulging 😉

  2. says

    such a lovely cake. i don’t get blueberries here. so i got a blueberry preserve. had it directly… it was so yum… am thinking now what which baked goodies is should make with the blueberry preserve.

  3. says

    Single serve desserts are the best, especially for portion control, and I love the ingredients. This is kind of like baked oatmeal for one.

  4. says

    Oh what a fun little treat, I need to go buy oat flour now! I don’t own a microwave, so definitely going to try the baked option:-) Beautiful, Hugs, Terra

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