Friday, April 3, 2009

Vegan Raspberry Coffee Cake

I have been experiementing with vegan desserts lately and that's for 2 reasons:
1. Joe is lactose intolerant.
2. We have not had eggs for a while

This is the best dessert i have come across.

Crumb Topping

1/2 cup Earth Balance Margarine melted (Vegan butter)
1/3 cup sugar
1/3 cup brown sugar
1 Tbsp. cinnamon
1 pinch of salt
1 3/4 cup flour

Combine the ingredients and let sit while you assemble the cake.


1 1/4 cups flour
1/2 cup sugar
1/2 tsp. baking powder
1/4 tsp salt
1/3 cup canola oil
1/3 cup soymilk + 1 tsp lemon juice
1 Tbsp. cornstarch mixed with 1/4 cup water
1-2 tsp. vanilla
1/3 cup raspberry jam

Combine all ingredients except the jam.

Once the cake is in the pan, spoon the jam on top and then sprinkle the crumb topping on top.

Bake for 30-40 minutes at 350 degrees.


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