This vegan blueberry crumb cake is a delicious and healthy alternative to the classic recipe. The cake is made with whole wheat flour, almond milk, coconut oil, and maple syrup, and is sweetened with fresh blueberries and a touch of cinnamon. The crumb topping is made with oats, flour, coconut oil, and maple syrup, and is sprinkled over the top of the cake before baking. The result is a moist and flavorful cake that is perfect for breakfast or dessert. Serve the cake warm with a cup of coffee or tea for a satisfying and guilt-free treat.
