Veganblueberrycoffeecake 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 COFFEE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
• Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
• Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
• For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
• Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.

VEGAN BLUEBERRY COFFEECAKE

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.