Vegan Blueberry Sour Cream Coffee Cake Recipe
Introduction:
Prepare to embark on a culinary journey with our exquisite Vegan Blueberry Sour Cream Coffee Cake. Elevating the classic coffee cake to new heights, this recipe boasts a symphony of flavors and textures that will tantalize your taste buds and leave you craving for more. Whether you’re a seasoned baker or a novice in the kitchen, this delectable creation is sure to impress both family and friends alike. So, roll up your sleeves and let’s delve into the delightful world of vegan baking.
Ingredients:
For the Cake:
- 1/2 cup vegan butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon pure vanilla extract
- 2 flax eggs (2 tablespoons ground flaxseed meal + 6 tablespoons water)
- 1 cup dairy-free sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups fresh blueberries, divided
For the Streusel Filling:
- 5 tablespoons vegan butter, melted
- 3/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
Instructions:
- Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease a bundt pan generously with vegan butter or oil to prevent sticking.
- Prepare Flax Eggs: In a small bowl, combine ground flaxseed meal with water to create flax eggs. Set aside and allow the mixture to thicken for 5-10 minutes, resembling the consistency of traditional eggs.
- Mix Wet Ingredients: In a large mixing bowl, cream together the vegan butter, granulated sugar, and brown sugar until light and fluffy. Add in the pure vanilla extract and flax eggs, blending until thoroughly incorporated. Gently fold in the dairy-free sour cream until a smooth consistency is achieved.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until a uniform batter forms.
- Assemble the Cake: Pour half of the cake batter into the prepared bundt pan, spreading it evenly to cover the bottom. Using the back of a spoon, create a shallow well in the center of the batter to accommodate the streusel filling.
- Prepare Streusel Filling: In a small bowl, combine the melted vegan butter, brown sugar, and ground cinnamon to form the streusel filling. Evenly distribute the filling into the well created in the cake batter.
- Add Blueberries: Sprinkle half of the fresh blueberries over the streusel filling, ensuring they are evenly distributed throughout the cake.
- Layer Remaining Batter: Carefully spoon the remaining cake batter over the streusel filling and blueberries, smoothing the top with a spatula to create an even layer.
- Garnish with Blueberries: Scatter the remaining fresh blueberries over the top of the cake batter, pressing them gently into the surface.
- Bake: Place the prepared bundt pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve your Vegan Blueberry Sour Cream Coffee Cake.
Useful Information:
- Flax Eggs: Flax eggs are a popular vegan substitute for traditional eggs in baking recipes. To make a flax egg, simply mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and let it sit for a few minutes to thicken before using.
- Dairy-Free Sour Cream: Look for dairy-free sour cream alternatives made from plant-based ingredients such as almonds, soy, or coconut. These alternatives provide the same creamy texture and tangy flavor as traditional sour cream without any animal products.
- Storage: Store any leftovers of this Vegan Blueberry Sour Cream Coffee Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to 1 month.
- Serving Suggestions: This coffee cake pairs perfectly with a hot cup of coffee or tea for a cozy breakfast or afternoon treat. For an extra indulgent touch, you can drizzle a simple vanilla or cream cheese frosting over the cooled cake before serving.
Conclusion:
Indulge in the irresistible allure of our Vegan Blueberry Sour Cream Coffee Cake, a delightful masterpiece that combines the sweetness of fresh blueberries with the richness of dairy-free sour cream and the warmth of cinnamon-spiced streusel. Perfect for any occasion, from leisurely weekend brunches to elegant afternoon gatherings, this vegan delight is sure to captivate the hearts and palates of all who taste it. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that promises to leave a lasting impression. Enjoy every blissful bite of this delectable creation and savor the joy of plant-based baking at its finest.
Vegan Blueberry Sour Cream Coffee Cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 8-10 slices
Indulge in the delightful flavors of our Vegan Blueberry Sour Cream Coffee Cake, a heavenly treat bursting with sweetness and tanginess. With a moist and tender crumb, this cake is a perfect companion to your morning cup of coffee or tea. Plus, it’s entirely plant-based, so you can enjoy every bite guilt-free!
Ingredients:
For the Cake:
- 1/2 cup vegan butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 flax eggs (2 tablespoons ground flaxseed meal + 6 tablespoons water)
- 1 cup dairy-free sour cream (such as almond or soy-based)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups fresh blueberries, divided
For the Streusel Filling:
- 5 tablespoons vegan butter, melted
- 3/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a bundt pan with vegan butter or oil.
- Prepare Flax Eggs: In a small bowl, mix together ground flaxseed meal and water. Let it sit for 5-10 minutes until it thickens to the consistency of an egg.
- Make the Cake Batter: In a large mixing bowl, cream together vegan butter, granulated sugar, and brown sugar until light and fluffy. Add in vanilla extract and flax eggs, mixing until well combined. Stir in dairy-free sour cream until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
- Assemble the Cake: Spread half of the cake batter into the prepared bundt pan, creating an even layer. Create a slight indentation in the center of the batter to make room for the streusel filling.
- Make the Streusel Filling: In a small bowl, combine melted vegan butter, brown sugar, and ground cinnamon to form the streusel filling. Spread the filling evenly over the indented batter.
- Add Blueberries: Sprinkle half of the fresh blueberries over the streusel filling.
- Layer the Remaining Batter: Spread the remaining cake batter over the streusel filling and blueberries, smoothing the top with a spatula.
- Top with Blueberries: Scatter the remaining fresh blueberries over the top of the cake batter.
- Bake: Place the bundt pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve your Vegan Blueberry Sour Cream Coffee Cake.
Nutrition: (per serving)
- Calories: 510
- Carbohydrates: 88g
- Protein: 8g
- Fat: 15g
- Fiber: 2g
- Sugar: 50g
- Sodium: 296mg
Indulge in the delightful flavors of our Vegan Blueberry Sour Cream Coffee Cake, guilt-free and full of wholesome goodness!