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Eggless Coffee Cake

SUBMITTED BY: Chris

"This is a fantastic recipe. I have lots of eggless, dairy free recipes!"
PREP TIME  10 Min
COOK TIME  25 Min
READY IN  35 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 1/2 cups sifted unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup white sugar
  • 3 teaspoons egg replacer (dry)
  • 4 tablespoons water
  • 1 cup sour cream substitute
  • 1/2 teaspoon vanilla extract
  • 1/4 cup fresh blueberries
  • 1/4 cup chopped walnuts (optional)
  • 5 tablespoons white sugar
  • 2 tablespoons soy margarine
  • 1/2 teaspoon ground cinnamon

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
  2. In a large mixing bowl resift flour with the baking powder, baking soda, salt and 3/4 cup of sugar. In a separate bowl combine the egg replacer and water (2 eggs' worth) and mix in sour cream substitute and vanilla. Pour the 'egg' mixture into the flour mixture and beat until smooth. Spread batter in baking pan. Sprinkle blueberries (optional) and/or walnuts (optional) over the batter, and stir slightly so that they stay in the top layer.
  3. In a small bowl, combine the 5 tablespoons sugar, margarine and cinnamon. Mix with a fork until mixture resembles cornmeal (not smooth). Sprinkle topping over batter.
  4. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly before serving.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 16, 2003 by SALLY ROOS
What a delicious coffee cake! I made it for Easter brunch and it was very well received by both Vegans and Non-Vegans alike. I'm allergic to wheat so I replaced the wheat flour with a white spelt flour, which worked great. My thanks to Chris for a great recipe!

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2006 by LG
An absolute keeper! Delicious, moist and so easy to make! My 15 year old son loved it. Don't pass this recipe up! Give it a try...you'll love it!

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2003 by KLOKANEK
Wow. Wow. I made this for my boyfriend, who's practically vegan, as my first excursion into egg and sour cream replacers. Other than a necessary substitution of raspberries for blueberries, I followed the recipe to a T. Fluffy, scrumptious, and definitely the best cake I've eaten in a long time. My boyfriend horded all of it--I couldn't even give a piece to my neighbors! NOT what you'd expect at all from the lackluster title. Chris, post more of those eggless recipes!!!!

4 users found this review helpful


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Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 408

  • Total Fat: 14.9g
  • Cholesterol: 0mg
  • Sodium: 371mg
  • Total Carbs: 65.1g
  •     Dietary Fiber: 1.4g
  • Protein: 5g

VIEW DETAILED NUTRITION

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