This coffee cake is really special, not to mention infinitely healthier than butter-laden varieties! Feel free to add as many or as little blueberries as you like!
Makes one 8"x8"coffee cake
Ingredients:
- 2 cups all-purpose flour
- ½ cup whole wheat flour
- 3 T. sugar
- 2 t. baking powder
- 1 t. baking soda
- ½ t. salt
- 1 cup plain almond milk or soy milk
- 3 T. canola oil
- 1 T. apple cider vinegar
- ½ t. vanilla
- 3 T. Egg Replacer mixed with ¼ cup warm water (or, for non-vegans,one egg)
- 2 cups fresh blueberries, divided
- For the Topping:
- ¾ cup dark brown sugar
- ½ cup cake flour
- ½ t. cinnamon
- 2 T. cold dairy-free soy margarine, chopped into pieces
Preparation:
1. Preheat the oven to 350 F. Lightly grease an 8" x 8" cake pan with dairy-free soy margarine and set aside.
2. In a large mixing bowl, sift together the flours, sugar, baking powder, baking soda and salt and set aside. In another small mixing bowl, whisk together the almond milk, canola oil, apple cider vinegar and vanilla until well mixed. Add the wet ingredients and the Egg Replacer mixture to the dry, mixing until just combined (do not overmix!). Fold in 1 cup of the blueberries and pour the batter into the prepared pan. Arrange the remaining 1 cup blueberries on top of the batter.
3. Make the topping. In a small mixing bowl, mix together the brown sugar, cake flour and cinnamon. Using a pastry cutter or fork, cut in the pieces of soy margarine until the mixture resembles a crumbly topping. Sprinkle the mixture evenly over the cake. Bake on a middle rack in the oven for 35-40 minutes, or until a toothpick inserted into the center of the cake emerges clean and the top is golden brown. Allow the cake too cool on a wire cooling rack. Serve warm or at room temperature.
