Very Berry Coffee Cake- Vegan Style

Our favorite coffee cake needed a make-over once we decided to go Vegan. I was nervous to bake without eggs but milled flax seed mixed with water turned out to be a great egg substitute! Everything looked "normal" and it rose well and cooked evenly. In the end, it turned out to be a little bit more moist and dense, which in my opinion, is a good thing!

Very Berry Coffee Cake- Vegan Style!


So for all you Vegans out there, here's the revised recipe.

batter:

mix together these ingredients in medium sized bowl:

1 cup white flour
1 cup wheat flour
2 tsp baking powder
1/2 Tbs cinnamon

then mix together these ingredients, and add to the dry mixture and mix well.

1 Tbs milled flax seed + 3 Tbs water (mix together and simmer over low heat until egg like consistency is reached, about 5 minutes)
1/2 cup organic white sugar
1/2 cup earth balance, melted
1/2 cup soy milk
3/4 tsp vanilla extract


pre-heat oven to *375

struesel topping:

1/2 cup demerara sugar, packed
3 Tbs white flour
3 tsp cinnamon
1/2 cup rolled oats
3 Tbs earth balance, soft

mix in a bowl and use a fork to make crumbly. my mixture turned into a paste because my margarine was melted, but it worked out fine, I just had to work harder to spread it on the top.

filling:

2 cups of mixed berries (I used 1 cup of chopped strawberries and one cup of blueberries- frozen is fine as long as you thaw them first)

OR

2 apples (I used one granny smith and one gala)

Core, quarter and slice. Do two layers, one of each apple.

OR

2 cups of canned peaches, drained


grease a 9x9 baking pan. spoon half of the dough into the pan. cover with fruit. scoop remaining dough on top of the fruit. spread as evenly as possible. top with streusel and bake for 40-45 minutes. check center with toothpick.

enjoy!