I have always loved coffee cake. They are not too rich or sweet and perfect with a cup of coffee just like the name says. I had some blueberries that I had frozen in summer and wanted to make some coffee cake with it. I didn't want to use a recipe which called for lot of butter. So, here is my take on a low fat vegan blueberry coffee cake. You can see the cooling rack marks on the cake. It is better to let this cake cool in pan. I inverted on to the cooling rack when still warm and that's what caused those marks. I don't have any picture of the sliced up cake since my husband is taking this to work and we didn't want to slice it and then send it.
- 1 1/3 cup all purpose flour
- 1/2 cup + 3 TBSP sugar
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 cup canola oil
- 3/4 cup water
- 1 tsp vanilla extract
- 1/2 cup applesauce (I used sweetened)
- 1 cup blueberries (I used frozen - don't thaw it)
- 1/2 tsp powdered cinnamon
- Raw sugar for topping (optional)
- 1/8 tsp salt
Preheat the oven to 350 F. Grease an 8" square baking pan with vegetable oil spray. Set aside.
In a large bowl, mix all the dry ingredients. In another bowl mix all the wet ingredients well. Stir the wet to dry just until moistened. Stir in blueberries. Pour into the prepared pan and bake for 30 - 35 minutes or till a tooth pick inserted in the middle comes out clean. This is a very low fat and hearty coffee cake. I had made it the other day and I couldn't take the picture and post it here. You can experiment this with cranberries, raisins, nuts etc. Use your imagination. This can be doubled and baked in a bundt or tube pan. Or in a 13 X 9 pan.
Most of the recipes you read have unsweetened applesauce in it. You probably wonder why I use sweetened. I use both, but do not open the unsweetened one unless I know I am going to use it within a week of opening. Due to the sugar, sweetened applesauce stays fine in the refrigerator up to a month. That is the reason for some of my recipes to have sweetened applesauce.
Happy Baking!! Pin It