Vegan Blueberry Cornmeal Coffee Cake
Prep time: 15 Mins
Cook time: 30 Mins
Yields: 9 servings
Very light, not so sweet, vegan blueberry cornmeal coffee cake.
Ingredients
Instructions
  1. Preheat oven to 350F for 15 minutes. Grease a 8 inch square baking dish. Line it with parchment paper and spray with non stick cooking spray. In a small bowl combine the almonds, brown sugar and cinnamon; set aside. The oil spread can be melted on stove top or microwave oven or even in the oven while it's preheating.
  2. Combine together the flour, whole cornmeal, sugar, baking powder, salt and baking soda in a large bowl. I found medium grind whole cornmeal. It is not as fine as the regular cornmeal you find in the grocery stores. So I had to powder it in the food processor a couple of times, to get a fine texture.
  3. The original recipe uses 1/2 cup buttermilk. Since I wanted to make it vegan and also had some blueberry flavored soy yogurt I decided to use that. So I measured approximately 1/3rd cup of yogurt blended it with water to get 1/2 cup measurement. To that add the melted butter, extracts, vinegar and applesauce. Whisk until well blended.
  4. Stir the wet ingredients into dry ingredients until just moistened. Fold in 2/3 cup blueberries. If using frozen blueberries, do not thaw before adding to batter, because the color will bleed.
  5. Pour the batter into the prepared pan. Top with remaining blueberries. Sprinkle the almond mixture on top. Tap the pan lightly a couple times so that the topped blueberries and almonds sticks to the batter.
  6. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool the pan on a wire rack.
  7. Remove the cake from the pan after 10 minutes and transfer the cake directly to the wire rack. The cake is quite light, so you will have to be very careful while tilting the pan.
Taste:
  1. This blueberry coffee cake was as good as the one which I had baked earlier with all purpose flour. This time I did have the almond extract and it definitely gave a nice flavor to the cake. As I have mentioned in my earlier post, this cake is very light, so handle with care while removing it from the pan. I thought that using cornmeal would give a harder texture than using all purpose flour alone, but it was light only. The sweetness was just right. So if you have a sweet tooth you can add another 2-3 tablespoons of sugar. We liked it just the way it was.
My Notes:
  1. Butter and buttermilk was used in the original recipe which I have substituted with vegetable oil spread and soy yogurt to make it vegan.
  2. I used Bob's Red Mill brand of medium grind whole corn meal. I test baked something with the cornmeal just like that and saw that the corn did not cook completely. It was gritty. So either find fine grind whole cornmeal or process in a food processor/blender thoroughly if using the medium grind. I see that even coarse grind is available, I would suggest not to get that unless you have a food mill or a very efficient food processor because the medium one itself took a lot of time for me to get a fine texture.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/vegan-blueberry-cornmeal-coffee-cake/