Vegan Coffee Cake

    35 minutes

    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.

    19 people made this

    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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    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)