Chef Joey's Vegan Blueberry Coffee Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 9
YIELD: 9 squares
UNITS: US

INGREDIENTS

Nutrition
  • For the cake
  • 34
    cup unbleached cane sugar
  • 14
    cup soft vegan shortening
  • 1 12
    teaspoons egg substitute (Ener-G)
  • 2
    tablespoons filtered water (add to egg substitute)
  • 12
    cup non-dairy milk
  • 2
    cups sifted spelt flour
  • 2
    teaspoons baking powder (non-aluminum)
  • 12
    teaspoon celtic sea salt
  • 2
    cups organic blueberries (drained if canned)
  • For the crumb topping
  • 12
    cup unbleached cane sugar
  • 13
    cup sifted spelt flour
  • 12
    teaspoon cinnamon
  • 14
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DIRECTIONS

  • Note: If you use frozen blueberries thaw and drain them also.
  • Preheat oven to 375'F.
  • Mix together the sugar, shortening, and egg substitute.
  • Sift together the flour, baking powder and salt.
  • Add the dry to the wet ingredients.
  • Gently add the blueberries last.
  • Spread in a 9x9 inch baking dish.
  • Prepare the crumb mixture by mixing the ingredients and sprinkling on top of the blueberry cake batter.
  • Put in oven and bake!
  • Bon Appetit!
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