Breads
April 12, 2017
Calories
392
Sodium
303mg
12% DV
Fat
20g
32% DV
Protein
6g
12% DV
Carbs
44g
15% DV
Fiber
4g
17% DV
Vegan Blueberry Coffee cake
9
Scrumptious Blueberry Coffee Cake with streusel. Both Vegan and grain-Free!
10
FOR THE CAKE:
2 cups Almond Flour
1 cup Potato Starch (Not Potato Flour).
1/3 cup Sugar
1/2 teaspoon Baking Powder (grain-free Hain brand)
1/4 teaspoon Guar Gum (Bob's Red Mill)
1/2 cup Apple Sauce
1/3 cup Almond Milk
1/4 cup Melted Vegan Butter (Earth Balance)
1 tablespoon Vanilla Extract
1 cup Blueberries
1 teaspoon Baking Soda
1 1/2 tablespoons Apple Cider Vinegar
TOPPING:
3/4 cup Almond Flour
3/4 cup Potato Starch
3/4 cup Brown Sugar
2/3 cup Chopped Pecans
1 tablespoon Cinnamon
1/4 cup Vegan Butter (Earth Balance)
1/2 teaspoon Vanilla Extract
1/4 teaspoon salt
2 cups Almond Flour
1 cup Potato Starch (Not Potato Flour).
1/3 cup Sugar
1/2 teaspoon Baking Powder (grain-free Hain brand)
1/4 teaspoon Guar Gum (Bob's Red Mill)
1/2 cup Apple Sauce
1/3 cup Almond Milk
1/4 cup Melted Vegan Butter (Earth Balance)
1 tablespoon Vanilla Extract
1 cup Blueberries
1 teaspoon Baking Soda
1 1/2 tablespoons Apple Cider Vinegar
TOPPING:
3/4 cup Almond Flour
3/4 cup Potato Starch
3/4 cup Brown Sugar
2/3 cup Chopped Pecans
1 tablespoon Cinnamon
1/4 cup Vegan Butter (Earth Balance)
1/2 teaspoon Vanilla Extract
1/4 teaspoon salt
Preheat oven to 350 degrees
Whisk together almond flour, potato starch, sugar, baking powder and guar gum.
Add apple sauce, almond milk, melted vegan butter and vanilla extract. Stir until all is incorporated evenly. Batter will be thick. Add in blueberries and mix again.
Sprinkle baking soda over batter and add apple cider vinegar over top. Allow to react and become fizzy then fold into batter evenly.
Pour batter into parchment paper lined 8x8 pan.
TOPPING:
Whisk together additional ingredients reserved for the topping--almond flour, potato starch, brown sugar, cinnamon and salt.
Cut vegan butter into dry mix.
Add pecans and vanilla and work hands though until crumbly.
Spread topping evenly over batter and place in oven.
Bake at 350 degrees for 60 minutes. At 30 minutes in, rotate the pan 180 degrees and cover with foil.
Remove cake from oven and place pan on cooling rack. It will feel a touch soft in the center. It is important to let the cake cool completely before serving. It can then be reheated later if preferred. Cut into squares and drizzle with icing if desired. (To make the icing pictured, just combine 3/4 cup grain-free powdered sugar-I use "Wholesome" brand, 1.5 Tbsp Almond Milk, 1 tsp Vanilla and a dash of salt). Enjoy!
Nutritions
Calories
392
Sodium
303mg
12% DV
Fat
20g
32% DV
Protein
6g
12% DV
Carbs
44g
15% DV
Fiber
4g
17% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
4g
23%
Polysaturated Fat
8g
53%
Monosaturated Fat
7g
47%
Cholesterol
1mg
0%
Sodium
303mg
12%
Potassium
103mg
2%
Protein
6g
12%
% DAILY VALUE*
Total Carbohydrate
Fiber
4g
17%
Sugar
25g
51%
Vitamin A
15IU
0%
Vitamin B6
1mg
55%
Vitamin C
3mg
5%
Calcium
52mg
5%
Iron
1mg
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.