VEGAN BLUEBERRY COFFEECAKE
Base found at an eggless cooking recipe site, edited for lower fat content. These are healthy and SUPER good, we ate the whole thing within one day, so I suggest you make double ;)
Provided by CafeAronzo
Categories Vegan
Time 40m
Yield 24 squares, 20-25 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 85.6, Fat 0.6, SaturatedFat 0.1, Sodium 34.2, Carbohydrate 18.4, Fiber 1.1, Sugar 8.8, Protein 1.9
CHEF JOEY'S BLUEBERRY PUDDING CAKE (VEGAN)
I got this recipe from epicurious.com. I've been making this recipe for a few years off and on and never tire of it. I have used different berries in it as well. I have also used frozen berries that I've thawed out. Its such a versatile and delicious recipe.
Provided by Chef Joey Z.
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put the oven rack in the middle position and preheat to 375'F. Spray a 9 inch square baking dish lightly with oil.
- Stir together the 1/3 cup sugar with the water, lemon juice, and arrowroot flour in a small saucepan, then stir in the berries. Simmer for 3 minutes and stir occasionally. Remove from heat.
- In another bowl whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
- In a large bowl whisk the egg replacer, milk, margarine and vanilla. Then add the flour mixture and whisk until just combined.
- Spoon the batter into your prepared baking dish and spread it evenly on the bottom. Pour the berry mixture evenly over the batter. The berries will sink.
- Bake 25-30 minutes until a knife inserted in the center comes out clean.
- Cool on a metal rack before cutting.
- Cook's note: Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.
Nutrition Facts : Calories 226.4, Fat 0.8, SaturatedFat 0.1, Sodium 312.1, Carbohydrate 52.7, Fiber 2, Sugar 32.9, Protein 3.4
VEGAN BANANA AND BLUEBERRY CAKE
Make and share this Vegan Banana and Blueberry Cake recipe from Food.com.
Provided by Tams turning vegan
Categories Lactose Free
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine mashed bananas, sugar, oil and almond milk and stir until combined. Gradually add S/R flour and spices, stirring constantly. Add berries, and only stir them in lightly as to not make the colour seep.
- Pour into a oiled (rice bran oil will do) round cake tin, or square, or triangle, whatever does your fancy, and then sprinkle with Brown linseeds and a bit of cinnamon.
- I cook this cake for about 40-50mins at 185 degrees, however everyones oven is slightly different, so just cook it until you can poke a knife into it and withdraw without any mixture stuck to the knife.
Nutrition Facts : Calories 299.9, Fat 7.4, SaturatedFat 1.5, Sodium 1.5, Carbohydrate 56.3, Fiber 2.5, Sugar 27.1, Protein 3.8
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