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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.
Servings 4 people


For the Dough

  • 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)
  • tsp cinnamon
  • ¼ cup coconut sugar

Cashew Cream Cheese Glaze

  • 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


  • 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!