Vegan Coffee Cake

Vegan Coffee Cake


16 people made this

Everyone will love this recipe, vegans and non-vegans alike. You can also omit the nuts for those with allergies, or replace the wheat flour with spelt.


Serves: 6 

  • 1 1/2 cups sifted unbleached plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarb soda
  • 1/4 teaspoon salt
  • 3/4 cup (185g) white sugar
  • 3 teaspoons egg replacer (dry)
  • 4 tablespoons water
  • 1 cup sour cream substitute (such as Tofutti)
  • 1/2 teaspoon vanilla essence
  • 1/4 cup fresh blueberries
  • 1/4 cup chopped walnuts
  • 5 tablespoons white sugar
  • 2 tablespoons vegan margarine
  • 1/2 teaspoon ground cinnamon

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Preheat oven to 180 degrees C. Grease a 25cm square baking pan.
  2. In a large mixing bowl resift flour with the baking powder, bicarb soda, salt and 3/4 cup of sugar. In a separate bowl combine the egg substitute and water (2 eggs worth) and mix in sour cream substitute and vanilla.
  3. Pour the 'egg' mixture into the flour mixture and beat until smooth. Spread batter in baking pan. Sprinkle blueberries and/or walnuts over the batter and stir slightly so that they stay in the top layer.
  4. In a small bowl combine the 5 tablespoons sugar, margarine and cinnamon. Mix with a fork until mixture resembles polenta (not smooth). Sprinkle topping over batter.
  5. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool slightly before serving.

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