Vegan Blueberry Coffee Cake With Almond Streusel Topping Recipes

VEGAN BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375 degrees.
• Grease an 8×8 pan.
• Mix flax seeds and water together and set aside for 10 mins.
• In a large bowl mix together flour, sugar, baking powder, and salt.
• Add the flax, almond milk, and oil. Stir until just mixed, don't over stir.
• Fold in blueberries and pour into pan. The batter will be pretty thick.
• In the same large bowl mix together the flour and brown sugar.
• Add the Earth Balance and mix until has the consistency of fine gravel. Spread over the coffee cake.
• Bake for 45-50 minutes or until a toothpick comes out clean.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

BLUEBERRY ALMOND COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, buttermilk, butter and extracts until blended. Stir into dry ingredients just until moistened. Stir in 2/3 cup blueberries. , Pour into a greased 8-in. square baking dish. Top with remaining blueberries. Combine the almonds, brown sugar and cinnamon; sprinkle over the top. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

VEGAN BLUEBERRY COFFEE CAKE WITH ALMOND STREUSEL TOPPING

Steps:

• Preheat oven to 300F.
• Prepare a springform pan (8-9") by spraying well with avocado oil.
• Make the flax eggs by mixing 2 tbsp. flaxmeal with 6 tbsp. water, let sit for at least 5 minutes.
• Make the vegan buttermilk by mixing the apple cider vinegar into the almond milk and letting it sit to curdle for at least 5 minutes.
• Mix all the streusel ingredients together in a small bowl, at first with a spoon, and then using clean hands, rub it between your fingers so that the butter is well incorporated. Set aside.
• Mix the flours, cinnamon, baking powder, baking soda and salt together in a large bowl with a whisk.
• Mix the sugar, avocado oil, vanilla and lemon juice together in a medium bowl and then add the flax eggs and almond buttermilk. Mix well.
• Pour the wet ingredients into the large bowl with the flours and mix well. Fold in half of the blueberries (about a cup).
• Pour the batter into the prepared pan and top with about 1/4 cup of the blueberries and then top with the streusel and press it down slightly.
• Bake in oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
• Allow cake to cool for at least 30 minutes, and then cut into wedges and serve, topped with more fresh blueberries.
• Cake will keep in the fridge for up to 5 days.