Vegan Blueberry Coffeecake
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
24 squares
- Serves:
- 20-25
ingredients
- 1 cup flour
- 1⁄2 cup sugar
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 cup unsweetened applesauce
- 1⁄2 cup soymilk
- 1⁄2 - 1 teaspoon lemon extract (depends on how lemony you like it) or 1/2-1 teaspoon lemon juice (depends on how lemony you like it)
- 2 teaspoons white vinegar
- 2 tablespoons Earth Balance margarine (its vegan. If you don't have this, you can use 2 tbsp. olive oil)
- 1 teaspoon vanilla extract
- 1⁄2 - 2⁄3 cup frozen blueberries
-
Topping
- 3⁄4 cup oats (large flake looks best)
- 1⁄4 cup brown sugar
- 1⁄2 - 3⁄4 teaspoon cinnamon
directions
- Preheat oven to 350 degrees F. Spray an 8-inch sq. baking dish or a 9 inch rectangular pan.
- In a small bowl combine the oats, brown sugar and cinnamon; set aside. Let the margarine melt in the oven, microwave or stove top.
- Combine together the flour, sugar, baking powder, salt and baking soda in a large bowl.
- In another bowl mix the melted butter, vinegar, extracts, applesauce, soy milk, lemon juice and vinegar and whisk until well blended.
- Stir the wet ingredients into dry ingredients until just moistened. Fold in blueberries. Do not thaw the blueberries.
- Pour the batter into the pan, and sprinkle the oat mixture over top.
- Bake 25-30 min, or until a toothpick comes out clean. Remove the cake from the pan after 10 minutes of cooling (easiest to do in the refrigerator) and, if possible, set on a wire rack to cool completely.
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RECIPE SUBMITTED BY
Just trying to stay healthy while enjoying what I eat.