Empty My Fridge
Quick Recipe: Vegan Blueberry Coffee Cake
Ingredients
- Butter5 tbsp
- Brown sugar6 tbsp
- Flour½ cups + 2 tbsp + 2 cups + 2 tbsp
- Salt½ tsp
- Flax seed1 tbsp
- Sugar¾ cups + 2–3 tbsp
- Vegan butter½ cups
- Sour cream½ cups
- Milk¾ cups
- Lemon
- Vanilla2 tsp
- Baking powder2 tsp
- Blueberry1 ½ cups
Instructions
- Stir together the flaxseed meal and water and leave for a few minutes to thicken.
- Preheat the oven to 375°F. Grease a 9-inch springform pan (a cake pan also works).
- Mix all the crumb topping ingredients in a small bowl until it has the texture of wet sand and holds together when squeezed. If too loose, add about 1 more tablespoon of flour.
- In a large bowl, whisk the flax mixture with the melted cooled vegan butter, vegan sour cream, plant milk, vanilla and lemon zest.
- Add the flour, baking powder, sugar and salt and stir until just combined.
- Toss the blueberries with 2 tablespoons of flour, then fold them gently into the batter. Pour into the prepared pan.
- Scatter the crumb topping evenly over the batter. Bake for 40 to 45 minutes, until a toothpick or knife inserted in the centre comes out clean.
- Let the cake cool completely. Whisk the icing ingredients until smooth, drizzle over the cake, and leave about 10 minutes for the icing to set.
Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.
More recipes with
LemonMilkBrown sugarSour creamBlueberryFlax seed
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