Vegan Coffee Cake
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.
Ingredients
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
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- Preheat oven to 180 degrees C. Grease a 25cm square baking pan.
- 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.
- 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.
- 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.
- 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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Reviews and Ratings
Global Ratings:
(16)
Reviews in English (10)
Excellent! You can't tell the difference between a 'real' coffee cake and this eggless one. My son (allergic to eggs) was in heaven. I only had an 8x8 pan and baked it for 30 minutes and it was perfect. - 15 Jul 2007 (Review from Allrecipes USA and Canada)
What a delicious coffee cake! I made it for Easter brunch and it was very well received by both Vegans and Non-Vegans alike. I'm allergic to wheat so I replaced the wheat flour with a white spelt flour, which worked great. My thanks to Chris for a great recipe! - 22 Apr 2003 (Review from Allrecipes USA and Canada)
Wow. Wow. I made this for my boyfriend, who's practically vegan, as my first excursion into egg and sour cream replacers. Other than a necessary substitution of raspberries for blueberries, I followed the recipe to a T. Fluffy, scrumptious, and definitely the best cake I've eaten in a long time. My boyfriend horded all of it--I couldn't even give a piece to my neighbors! NOT what you'd expect at all from the lackluster title. Chris, post more of those eggless recipes!!!! - 18 Oct 2003 (Review from Allrecipes USA and Canada)