Chef Joey's Vegan Blueberry Coffee Cake
Total Time: 1 hr 15 mins
Preparation Time: 25 mins
Cook Time: 50 mins
Ingredients
- 3/4 cup unbleached cane sugar
- 1/4 cup soft vegan shortening
- 1 1/2 teaspoons egg substitute (ener-g)
- 2 tablespoons filtered water (add to egg substitute)
- 1/2 cup non-dairy milk
- 2 cups sifted spelt flour
- 2 teaspoons baking powder (non-aluminum)
- 1/2 teaspoon celtic sea salt
- 2 cups organic blueberries (drained if canned)
- 1/2 cup unbleached cane sugar
- 1/3 cup sifted spelt flour
- 1/2 teaspoon cinnamon
- 1/4 cup vegan margarine
Recipe
- 1 note: if you use frozen blueberries thaw and drain them also.
- 2 preheat oven to 375'f.
- 3 mix together the sugar, shortening, and egg substitute.
- 4 sift together the flour, baking powder and salt.
- 5 add the dry to the wet ingredients.
- 6 gently add the blueberries last.
- 7 spread in a 9x9 inch baking dish.
- 8 prepare the crumb mixture by mixing the ingredients and sprinkling on top of the blueberry cake batter.
- 9 put in oven and bake!
- 10 bon appetit!
No comments:
Post a Comment