Another week, another loaf baked. Fall just brings out the baker in me.
It will be an unofficial goal to post one baked good recipe a week for the rest of the fall/winter season. No promises, no pressure. But as long as this desire to bake keeps up, I’m going to keep frequently posting treats.
Last week, coffee cakes called to me. I had a bite of a really yummy non-vegan blueberry coffee cake at work. That same day, I saw this amazing creation.
So I had to make my own. I am more a blueberry fan than pomegranate molasses, plus I had blueberry jam in my fridge which meant I could make this without going to the store. Score. So I used the pomegranate molasses recipe as a starting point for a blueberry lemon coffee cake.
I’m pretty darn happy.
the cake:
serves 8
2 C flour
1/2 C sugar
3 t baking powder
1/2 t salt
1 C light vanilla soy milk + juice of 1/2 lemon (a really juicy one)
2 Ener-G egg replacers (3 t egg replacer + 4 T water, whisked together)
1 t vanilla extract
1 t lemon extract
1/4 C Earth Balance margarine, softened
1/2 C blueberry preserves (or use whatever kind of jam you have/love the most!)
Preheat oven to 350 degrees.
Whisk together all the dry ingredients. Mix the wet ingredients separately, except the blueberry jam. Fold those in gently once everything is combined. Leave some clumps and swirls and spirals.
Pour into a well-oiled loaf pan. It’s important! I missed a corner, and that jam turned into super glue where it wasn’t oiled.
Bake for an hour. Remove from the oven, and let sit in the pan for about 10 minutes, until you move it to a cooling rack to finish cooling.
glaze:
1 1/2 C powdered sugar
2 T Earth Balance margarine, softened
3 T light vanilla soy milk
1 t lemon extract
Whisk everything together. Pour over the coffee cake when it’s done baking.
Nutrition facts per serving: Calories: 404; Calories from Fat: 83; Total Fat: 9.2g; Saturated Fat: 2.4g; Sodium: 245mg; Total Carbohydrates: 75.1g; Dietary Fiber: 1.1g; Sugars: 48.3g; Protein: 4.4g
Leave a Reply