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Friday, 17 March 2017 13:36

Vegan Berry Coffee Cake

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Vegan Berry Coffee Cake Vegan Berry Coffee Cake Nicole Van Hoey
I have a hard time following a recipe in the kitchen. That's doesn't make me a stupendous baker, but it is hard to mess up this simple of a recipe. This berry coffee cake takes just 5 minutes to pull together (and is probably even faster in the source for my adaptation: Vegetarian Mamma's chocolate chip coffee cake). It's delicious warm or cold, alone or with a side of safe yogurt (or ice cream...I won't tell).

  • Ingredients: 2 cups pancake mix
    1/4 cup white sugar + 1/4 cup white sugar, separated
    1/2 cup mashed raspberries (frozen thawed or fresh)
    2/3 to 3/4 cup water (note 3/4 in original, 2/3 sufficient on most days)
    1 Tbsp canola oil
    1/4 cup raspberry juice
    1 Tbsp tapioca starch
    1 tsp lemon juice
    1 Tbsp cinnamon
  • Instructions: Preheat the oven to 375 degrees F.
    Lightly grease an 8x8 pan.
    In a medium bowl, combine pancake mix and 1/4 cup sugar.
    In a small bowl, whisk water, oil, juice, tapioca, and lemon juice.
    Mix the mashed berries and wet ingredients into the dry.
    Separately, combine the other 1/4 cup sugar with the cinnamon.
    Pour the batter into the pan and sprinkle the cinnamon mixture over the batter.
    Bake for 25 minutes.
  • Link to full recipe: Find the whole recipe & the story behind it here!
  • Serves: 9 (generous slices)
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food, Quick & easy, Picnics, Spring favorites, Easter Favorites
  • Top 8 allergens?: dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Substitution ideas: Note that I used tapioca starch as the thickener in this recipe. You can try your powder of choice---cornstarch, flour, garbanzo flour, or another option.
  • Specialty Diets: Vegan, Vegetarian
Read 1134 times
Published in Breakfast & Brunch
Tagged under
Nicole at food allergy pantry

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