Vegan Blueberry Streusel Cake Recipe 425

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.

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.

VEGAN BLUEBERRY STREUSEL CAKE RECIPE - (4.2/5)

Steps:

• 1.Preheat oven to 375 2.Grease a 9 x 13 cake pan, set aside 3.Make streusel topping, set aside 4.Combine with whisk or beaters: juice, soy milk, oil, and ground flax seed. Set aside 5.Combine flour, baking powder, baking soda, salt, and lemon zest 6.Stir wet ingredients into dry until just mixed 7.Fold blueberries into the batter 8.Scrape the batter into a pan, making sure it is even 9.Sprinkle streusel over top 10.Bake for 45 minutes until topping is golden and a fork inserted in the center comes out clean 11.Let sit for at least 5 minutes before serving TOPPING DIRECTIONS 1.Mix flour and sugar together 2.Cut butter into dry ingredients with a fork or pastry blender until it forms a crumbly mixture 3.You may need to rub the mixture with clean hands to incorporate the butter completely

VEGAN BLUEBERRY CAKE

Steps:

• Preheat oven to 375 °F (190 °C) and grease the line the bottom of a 9 x 5-inch loaf pan or a 9-inch round cake pan.
• To a large mixing bowl add the flour, sugar, baking powder and salt. Whisk them together to combine well.
• Make a well in the centre of the dry ingredients and add the milk, oil and vanilla. Mix gently until everything is combined to form a thick batter. Don't over mix.
• Add ⅔ of the blueberries to the batter. Fold them through gently then spoon the batter into the prepared pan and level the top with a spatula.
• Add the remaining blueberries to the top and scatter with a generous amount of coarse sugar. This sugar is optional but gives the cake a gorgeously crunchy top!
• Place on the middle shelf of the oven and bake for 75 to 80 minutes if in a loaf pan or 55 to 60 minutes if in a round pan. All ovens vary. Test doneness with a toothpick, skewer or thin knife inserted into the middle of the cake. It will come out clean when the cake is done. Please note that times are for a light coloured pan. If using a dark pan be aware that your cake will be ready a little sooner.
• Leave in the pan for 10 minutes then transfer carefully to a wire cooling rack. Allow to cool completely before glazing or cutting.

BLUEBERRY STREUSEL CAKE (VEGAN GLUTEN-FREE)

Steps:

• Preheat the oven to 160Fan/180*C and line an 8-inch square tin with parchment paper.Make the streusel topping by stirring together the flour, sugar, almonds and cinnamon and then stir in the melted butter or oil to a sticky crumbly mix.In a large mixing bowl, whisk together the milk and lemon juice for the cake and leave to "curdle" for 5 minutes. Now whisk in the sugar, butter or oil and vanilla essence. Sift in the flour, baking powder, bicarbonate of soda and cinnamon and pour in the ground almonds and salt. Whisk to a smooth batter and stir in the blueberries.Pour into the tin and cover evenly with the streusel top.Bake for 35-40 minutes until golden brown and firm to touch on top (an inserted skewer will come out clean). Allow to cool in the tin for 30-60 minutes until firm enough to lift out and cool fully on a wire rack.For the icing drizzle, stir together the icing sugar with 2-3 tsp water until pourable. Slice the cake into squares, drizzle over the icing and top with extra blueberries. Store the cake in an airtight container for 2-3 days at room temperature or for 3-5 days in the fridge. You can freeze the cake once cool for up to 1 month.

BLUEBERRY STREUSEL CAKE

Steps:

• Combine 1/2 cup sugar and next 3 ingredients; beat at medium speed with an electric mixer 5 minutes.
• Combine 1 1/2 cups flour and baking soda; add to egg mixture alternately with yogurt, beginning and ending with flour mixture.
• Pour batter into a 9 1/2-inch round tart pan coated with cooking spray, spreading evenly over bottom and up sides of pan.
• Combine remaining 1/4 cup sugar, 1 tbls.
• flour, and next 3 ingredients, tossing gently.
• Spoon over batter, leaving a 1/2-inch border.
• Bake at 350* for 45 minutes or until lightly browned; cool 20 minutes on a wire rack.
• Sprinkle with powdered sugar.
• Yield: 10 servings Enjoy!

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.