So, about a month ago I embarked on a journey to make a vegan, gluten free coffee cake. Although the flavors were spot on, the texture was anything but. So, after eating my way through the rather gummy rendition of a coffee cake, I decided to give it a try once again. This time though I would focus on nailing the vegan part and then once I had those proportions down, I would work on the gluten free part. This, my friends, is vegan coffee cake–nailed!

I finally got the proportions right–the cake is almost muffin dense, but ever so moist. And you know, me being me, I had to do something a little different with it. I had poppy seeds in the cabinet, so I added those to the mix. And I wanted to highlight the beauty of summer fruit, so I made this a blueberry coffee cake. The lemon adds an unexpected element of freshness, zing, and vitality. Together, the cake is simply magical (especially the lemon!). Next time, I might double the amount of blueberries and use a wee bit of lemon extract in addition to the vanilla extract, but honestly, that’s just me being picky now. This cake is wonderful–for breakfast, as a snack, or in the middle of the night when you have insomnia. 😉

AND it allowed me to concentrate on my blue and indigo chakras–effective verbalizing, devotion, balanced state of mind, inspiration, peace, calm, non-verbal messages, empathy, and trust in myself. Now, I’m not saying that you’ll have all of these things if you make and eat this coffee cake, but hey, it’s a start, no? 😀

Lemon Blueberry Coffee Cake

(Printable Recipe)

Cake Ingredients:

1. 3/4 cup Earth Balance–softened
2. 1/2 cup sugar
3. 1/4 cup brown sugar–packed
4. 1 cup vegan sour cream
5. juice from 1/2 lemon
6. 1 teaspoon vanilla extract
7. 1 cup all purpose flour
8. 1/2 cup spelt flour
9. 2 teaspoons baking powder
10. 1/2 teaspoon baking soda
11. 1/2 teaspoon salt
12. 1 tablespoon egg replacer–dry
13. 1 teaspoon apple cider vinegar
14. 1 tablespoon poppy seeds
15. 1 pint blueberries–washed

Topping Ingredients:

1. 1/4 cup sugar
2. 1/4 cup brown sugar–packed
3. 1/2 toasted pecans–roughly chopped
4. 1/2 teaspoon poppy seeds
5. 4 tablespoons Earth Balance
6. 4 tablespoons spelt flour
7. zest from 1 lemon
8. dash salt
9. 1/4 teaspoon cinnamon
10. 1/4 teaspoon ginger powder
11. Sugar for sprinkling–optional

Method:

*Preheat oven to 350 degrees F. Add all of the topping ingredients to a food processor. Pulse until combined. Set aside in medium bowl. Lightly grease 8 x 8 pan. Set aside.

*In a large bowl, cream Earth Balance and sugars. Whisk in sour cream, lemon juice, and vanilla extract. Set aside. In a separate bowl, mix flours, baking powder, baking soda, salt, egg replacer, and poppy seeds.

*Add wet ingredients and vinegar to dry ingredients. Whisk. Add half of the batter to the prepared pan. Add 1/2 of the blueberries to the batter and 1/2 of the topping to the batter. Top with remaining batter. Top with remaining blueberries and topping. Sprinkle lightly with sugar (optional). Bake 30-35 minutes. Let cool. Enjoy!!!