Enjoy a fat slice of vegan lemon blueberry coffee cake topped with crunchy streusel and tangy glaze. Expect friends and family to go crazy for this soft and flavourful easy-to-make cake.
Course Snack
Cuisine American
Keyword berries, cake
Prep Time 15minutes
Cook Time 55minutes
Ingredients
Cake Batter
Wet ingredients
170gvegan margarine( ¾ cup)
300gwhite granulated sugar(1 ½ cups)
150gsoft silken tofu(½ cup + 1 tablespoon)
190gplant-based milk(¾ cup)
1 ½tablespoonsfinely grated lemon zest(zest of 2 lemons)
1tablespoonvanilla extract(14 g)
Dry ingredients
360gall-purpose flour(3 cups)
2 ¼teaspoonsbaking powder
¾teaspoonfine sea salt
Mix-ins
300gfresh blueberries(2 cups)
Streusel Topping
100gwhite granulated sugar(½ cup)
50glight brown sugar, packed (¼ cup)
90gall-purpose flour(¾ cup)
75gvegan margarine, melted ( ⅓ cup)
Icing
130gpowdered sugar, sifted (1 cup)
30gvegan margarine, melted (2 tablespoons)
10 to 15glemon juice, adjust to your desired consistency (2 to 3 teaspoons)
Instructions
Cake Batter
Preheat your oven to 350º F (180º C). Line a 9 by 13 inches (23 cm by 33 cm) metallic baking pan with parchment paper.
In a large bowl, cream the butter and sugar until light in colour and fluffy. Whisk in the tofu until incorporated. Stir in the milk, zest and vanilla.
In a small bowl, whisk together the dry ingredients. Place the blueberries and 2 tablespoons of the dry ingredients in a separate small bowl and stir to gently coat the berries.
Mix the dry ingredients and wet ingredients together until you get a smooth batter. Gently stir in the blueberries. Spread the batter evenly into the prepared pan.
Streusel
Mix the streusel topping ingredients in a small bowl using a fork until you get a sandy and slightly chunky mixture. Sprinkle the streusel evenly on top of the cake.
Baking
Bake at 350ºF for approximately 55 minutes or until a toothpick inserted into the center comes out clean.
Glaze
Whisk together the sugar, melted margarine and 2 teaspoons of lemon juice. Stir in additional lemon juice until you reach your desired consistency.
Put the glaze in a small plastic bag with a corner cut off and drizzle the glaze over the cake. Let the cake cool completely before cutting into it. Enjoy!