Berry Good Coffee Cake

Ed made this for the eclipse breakfast picnic yesterday and it was great.  Only modifications were we did not have any coconut sugar (used plain sugar) and not  enough coconut oil, so used canola oil for about 2/3 of the cake, and all of the strudle toping, used frozen mixed berries closer to 2 cups, and added sweetened coconut sprinkled liberally on top because less coconut oil and no coconut sugar used.  It took a lot longer to bake, maybe 20-30 extra minutes, I suspect because of the added amount of frozen berries.

Recipe found at The Conscientious Eater

Vegan Blueberry Coffee Cake

Author: Faith Vander Molen
Recipe type: Desserts Cuisine: American
Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 8 servings

Made with fragrant coconut oil, juicy blueberries and covered with a sweet, crumbly streusel topping, this Vegan Blueberry Coffee Cake is the perfect recipe for a special breakfast or afternoon coffee break!

Ingredients

1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water 2 cups all­purpose flour
21⁄4 teaspoon baking powder
1⁄2 teaspoon salt

1⁄2 teaspoon cinnamon
5 tablespoons softened coconut oil 1⁄2 cup coconut sugar
1 teaspoon vanilla extract
1 cup non­dairy milk
1 cup fresh or frozen blueberries STREUSEL TOPPING:
3 tablespoons coconut oil
1⁄4 cup flour
1⁄4 cup coconut sugar
1⁄2 teaspoon cinnamon
1⁄4 teaspoon salt

Directions

  1. Preheat your oven to 350 degrees and grease an 8 inch cake pan (preferably springform) with cooking spray.
  2. In a small bowl prepare your flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoonsof water. Set aside to thicken.
  3. In a mixing bowl, whisk together the flour, baking powder, salt and cinnamon.
  4. In a separate bowl, cream together the softened coconut oil and coconut sugar until combined. Add in thethickened flax egg and vanilla and cream again until a wet mixture forms.
  5. Alternately add in the flour mixture and the 1 cup of non­dairy milk to the oil/sugar mixture, being careful not toover mix.
  6. Once combined fold in the blueberries.
  7. Pour the batter into your prepared cake pan and set aside.
  8. In a bowl prepare the streusel topping by combining the 3 tablespoons of coconut oil, flour, coconut sugar, saltand cinnamon in a bowl and using a fork to cut the coconut oil into the dry ingredients until a crumby mixture

    forms.

  9. Evenly sprinkle the streusel mixture over the batter.
  10. Bake the cake for 30 minutes. Remove from the oven, cover with aluminum foil and bake for about 10 more minutes or until toothpick inserted into the center comes out clean.
  11. Allow the cake to cool for a bit before serving.