I love coffee cake. I feel like vegan places tend to under rate just how good coffee cake is. In lieu of spring time I made a lemon raspberry crumb coffee cake. It is so good and everyone loved it.
Raspberry Layer:
2/3 cup sugar
1/4 cup cornstarch
3/4 cup water
2 cups raspberries (fresh or frozen)
1 tablespoon lemon juice
Cake:
3 cups white flour
1 cup sugar
3 teaspoons baking powder
1 cup cold vegan butter
Egg replacer equivalent of 2 eggs (you can also use ground flax meal 1 egg=1 tbs flax meal + 3 tbs water)
3/4 cup almond milk
1/4 cup lemon juice
zest from 2 lemons
1 teaspoon vanilla
Crumb Mixture:
1/2 cup flour (white or wheat)
1/2 cup sugar
1/4 cup cold butter
What to do:
Preheat oven to 350 degrees. In a medium saucepan, combine sugar, cornstarch, water and raspberries. Bring to a boil over medium heat. Stir constantly until thickened. Remove from heat and set aside.
In a large bowl, combine flour, sugar, and baking powder. Use a fork and mash in the butter so the mixture is crumbly.
In a separate bowl beat together to "egg," almond milk, lemon, zest, and vanilla. Add to the crumb mixture and mix well.
In a greased 13x9x2 baking pan pour about half the mixture. Pour the raspberry sauce over that. Top with the remaining batter.
For the crumb mixture: Combine flour and sugar and mash in the cold butter. It should be crumbly. Pour this all over the top of the mixture.
Bake for 50 minutes or until a toothpick comes out clean.
The cake is moist but the raspberry layer makes it even more decadent!
It was very popular...therefore, it went quick!
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