Vegan Blueberry Coffeecake Recipes

VEGAN BLUEBERRY STREUSEL COFFEE CAKE

Vegan Blueberry Streusel Coffee Cake image

A vegan version of a classic blueberry coffee cake with a crunchy crumb top.

Provided by bearplate

Categories Breakfast

Time 1h5m

Yield 9

Number Of Ingredients 12

Ingredients

1 Tbsp ground flax seeds
2 1/2 Tbsp warm water
2 Cups all-purpose flour
3/4 Cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 Cup almond milk
1/4 Cup vegetable oil
1 Cup blueberries
1/3 Cup all-purpose flour
1/2 Cup brown sugar
1/4 Cup Earth Balance, softened

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.

Nutrition Facts : ServingSize 9, Calories 340 calories, Fat 11.8, Carbohydrate 60, Protein 4

VEGAN BLUEBERRY COFFEECAKE

Vegan Blueberry Coffeecake image

Base found at an eggless cooking recipe site, edited for lower fat content. These are healthy and SUPER good, we ate the whole thing within one day, so I suggest you make double ;)

Provided by CafeAronzo

Categories Vegan

Time 40m

Yield 24 squares, 20-25 serving(s)

Number Of Ingredients 14

Ingredients

1 cup flour
1/2 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup unsweetened applesauce
1/2 cup soymilk
1/2-1 teaspoon lemon extract (depends on how lemony you like it) or 1/2-1 teaspoon lemon juice (depends on how lemony you like it)
2 teaspoons white vinegar
2 tablespoons Earth Balance margarine (its vegan. If you don't have this, you can use 2 tbsp. olive oil)
1 teaspoon vanilla extract
1/2-2/3 cup frozen blueberries
3/4 cup oats (large flake looks best)
1/4 cup brown sugar
1/2-3/4 teaspoon cinnamon

Steps:

Preheat oven to 350 degrees F. Spray an 8-inch sq. baking dish or a 9 inch rectangular pan.
In a small bowl combine the oats, brown sugar and cinnamon; set aside. Let the margarine melt in the oven, microwave or stove top.
Combine together the flour, sugar, baking powder, salt and baking soda in a large bowl.
In another bowl mix the melted butter, vinegar, extracts, applesauce, soy milk, lemon juice and vinegar and whisk until well blended.
Stir the wet ingredients into dry ingredients until just moistened. Fold in blueberries. Do not thaw the blueberries.
Pour the batter into the pan, and sprinkle the oat mixture over top.
Bake 25-30 min, or until a toothpick comes out clean. Remove the cake from the pan after 10 minutes of cooling (easiest to do in the refrigerator) and, if possible, set on a wire rack to cool completely.

Nutrition Facts : Calories 85.6, Fat 0.6, SaturatedFat 0.1, Sodium 34.2, Carbohydrate 18.4, Fiber 1.1, Sugar 8.8, Protein 1.9

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