Vegan Blueberry Coffee Cake

bbcc-pan-slice2.jpgA very old family recipe – veganized.
Every year, when the blueberries come
off the bushes, we take out this pan (9×13)
and make a blueberry coffee cake.
This is the most simple, but the best thing
to eat in the world. It’s also blue food,
so no matter how sweet and decadent,
it’s good for you.
You’ll need 2 pints of blueberries,
a (flour) sifter, (very important)
1 cup vegan margarine,
Ener-G Egg Replacer,
soy milk,
flour,
sugar,
baking powder and salt,
for the most amazing vegan taste treat!

The ultimate blueberry coffee cake and it is completely vegan.


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Vegan Blueberry Coffee Cake
2 Pints Blueberries
4 Cups Flour
4 Teaspoons Baking Powder
1 Tablespoon Salt
1 1/2 Cups Sugar
1/2 Cup Vegan Margarine
2 Eggs – Ener-G Egg Replacer <–(click to buy online)
1 Cup Mixed = 1/2 Soy Milk + 1/2 Water (soy milk is much heavier than cow's milk, so I cut it with water)
Crumb Topping
1 Cup Sugar
2/3 Cup Sifted Flour
1/2 Cup Vegan Margarine
1.) Wash, sort through and pick out any stems, leaves or bad/mushy blueberries. Place in strainer, the berries should be as dry as possible when you add them to the dough.
2.) Pre-heat oven to 375?
2.) Sift 4 cups flour and 4 tsp. baking powder 3 times. I use 2 sheets of wax paper to accomplish this. Sifting 3x is the secret to this recipe.
4.) In a large bowl, cream 1/2 cup vegan margarine, 1 1/2 cups sugar and 1 tablespoon salt. (just mix it together well enough)
5.) Make the equivalent of 2 eggs – 3 teaspoons Ener-G Egg Replacer + 4 tablespoons water = 2 eggs, mix well. Pour 1/2 cup soy milk and add water to equal 1 cup. Mix with egg replacer eggs.
6.) Alternately add dry and wet ingredients into large bowl, with mixer on low speed, till you make a stiff dough.
7.) Carefully fold in blueberries, try hard not to break or mush them. (you don’t want blue cake) They don’t have to be distributed perfectly, just well enough.
8.) Make crumb mixture. Cut vegan margarine into sugar/sifted flour with a fork until crumbly.
9.) Scoop blueberry dough into a 9×13 pan, even it out with a spatula as best you can. Don’t worry about it too much, it’s supposed to be rough on top. Sprinkle with crumb mixture.
10.) Bake for 50 – 60 minutes. It should be golden on top and a toothpick placed in the center comes out clean.
Enjoy. Not just for breakfast at all!

10 thoughts on “Vegan Blueberry Coffee Cake

  1. Oh Danielle, if you never make anything else you find on this site, make this! This really is a very old family recipe that we all wait for and go nuts over every year and when I veganized it, I couldn’t tell the difference!

  2. I already commented on how i liked your site on veggieboards (Mia)
    a little introduction: i’m ovo-lacto but i only eat dairy and eggs when i “have to” – like when my or my boyfriend’s mom makes something w/ cheese or mayo added to it, i don’t want to scare the hell out of them by saying “i’m going vegan”, or when we go out.
    Anyway, i just made the cake and it came out really good 🙂 but my only problem was that i couldn’t find ener-G at our local Whole Foods, so i used real eggs. I was afraid to use apple sause or tofu instead of eggs not to mess it up.
    But yea, great recipe, my family loves it too !
    ……. hope i find ener-G soon….

  3. I made this today and it was soo good. I added a bit of vanilla and used 1/2 regular sugar and 1/2 sucanat. It was absolutly delicious but I didn’t need to bake it for 50 minutes in the oven.
    I think my oven must be a bit different. It was done in 30 minutes. Thank you so much for this recipe I will be sure to share it with the family over the holidays.

  4. Thank you so much for the crumb topping idea. My wife bakes me vegan cinammon cakes and this would be a perfect topping!

  5. I know it does sound like a lot of salt, but this is not a sweet cake. The topping and the blueberries make it sweet, but the cake is really tasty in a non-sweet way. No cinnamon is used. I think it would take away from the intense blueberry flavor. It is a coffee cake, but its all about the blueberries. Try it.

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