Thursday, March 18, 2010

east coast coffee cake with apples and blueberry


This recipe was super simple and a delicious way to eat breakfast on the weekend. I threw in blueberries and an apple diced small which made it more moist (always looking for making gluten free goodies MORE MOIST!).

Recipe from Vegan Brunch.

for the topping:
1 cup of all purpose flour (I used 1/2 cup gluten free flour and 1/2 puffed brown rice)
1/3 cup of brown sugar
1 tsp of cinnamon
1/4 teaspoon nutmeg
1/4 cup of canola oil, plus up to 2 tbsps more if needed

for the cake:
3/4 cup of non dairy milk
1 tsp apple cider vinegar
1/3 cup of sugar
1/2 cup of canola oil
1tsp of pure vanilla extract
1 1/4 cups of all purpose flour (I used gluten free flour)
2 tsp of baking powder
1/2 tsp salt

1. Preheat the oven to 180 degrees andy grease an 8 inch pan. Combine the milk and vinegar and set aside to curdle

make the topping
2. Mix together the flour, sugar, cinnamon, and nutmeg. Drizzle in the canola oil by the tablespoon, tossing the mixture in your fingers, it should resemble the crumb for a crumble.

make the cake
3. Mix the wet ingredients - milk mixture, sugar, canola oil and vanilla. Then mix in the flour, baking powder and salt until combined and smooth.

5. Pour the batter into your pan and sprinkle the topping on top. Bake for 35 to 40 minutes, or until a knife inserted through the centre comes out clean.


  1. Such a great cake! I like your idea of adding bluebs and apples.

  2. I made this and it burnt on the outside before it was cooked on the inside! Sad face. I'll try it again, though, and turn my oven down.


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