Vegan Blueberry Cheesecake Monkey Bread
A summery twist on the classic monkey bread. Moist, soft, fluffy, oozing with blueberries and topped with a cashew cream glaze.
Ingredients
For the Dough
- 1½ cups oat flour
- ½ cup almond flour (or sub more oat flour)
- ½ cup tapioca flour
- ¼ cup coconut flour
- ¼ tsp salt
- 1 tbsp baking powder
- ¾ cup unsweetened almond milk
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
For the Coating
- 2 tbsp vegan butter (melted)
- 1½ tsp cinnamon
- ¼ cup coconut sugar
Cashew Cream Cheese Glaze
- ⅓ cup raw cashews (soaked in hot water 30 mins minimum)
- ¼ cup full fat canned coconut milk
- 1 tbsp maple syrup
- juice of ¼ lemon
- splash of vanilla
- pinch of salt
Instructions
- Preheat the oven to 350°.
- In a large bowl, combine dry ingredients.
- Combine wet ingredients in a separate bowl.
- Mix dry and wet ingredients until a sticky, but rollable dough is formed. Add more flour or milk as needed.
- Gently fold in the fresh blueberries.
- Prepare the coating: in one bowl, melt the vegan butter. In another bowl, combine the coconut sugar and cinnamon.
- Using your hands, roll the dough into small balls (about 1 inch). Dip each ball in the melted butter, then coat in the cinnamon sugar mixture. Transfer to a parchment lined loaf pan.
- Repeat and arrange the balls in the pan.
- Bake for 40-45 minutes or until toothpick comes out clean.
- Prepare the cashew cream cheese glaze: blend all ingredients in a good blender or food processor or until smooth.
- Serve with cashew cream glaze and enjoy!
