KCTS 9 Kitchen Recipe: Egg-Free Blueberry Coffee Cake
Egg-Free Blueberry Coffee Cake
KCTS 9 Cooks for the Holidays, October 2009
Rana Coffee, Seattle
This is a great recipe for people with an egg allergy. As written, it’s a vegan recipe that works just as well with real butter and sour cream. Fantastic for a special brunch.
Serves 6
Ingredients
11/2 cups sifted unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white sugar
3 teaspoons egg replacer (dry)
4 tablespoons water
1 cup sour cream substitute
1/2 teaspoon vanilla extract
1/4 cup fresh blueberries
1/4 cup chopped walnuts (optional)
Topping
5 tablespoons white sugar
2 tablespoons soy margarine
1/2 teaspoon ground cinnamon
Preparation
Preheat oven to 350 degrees. Grease a 9-inch square baking pan (an round pan works as well).
In a mixing bowl resift flour with the baking powder, baking soda, salt and 3/4 cup of sugar.
In a separate large bowl combine the egg replacer and water. Mix in sour cream substitute and vanilla. Add the flour mixture and beat until smooth. Spread batter in baking pan. Sprinkle blueberries and walnuts over the batter and press in lightly.
For the topping, combine sugar, margarine and cinnamon in a small bowl. Mix with a fork and sprinkle over batter.
Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly before serving.
Note: Instead of a commercial egg replacer, we use ground flaxseed meal. One tablespoon ground flax seed simmered in 3 tablespoons water is equivalent to 1 egg. This recipe calls for the equivalent of 2 eggs. You may also put the blueberries and nuts in the center of the cake, adding dough to the pan in 2 batches.
One-Egg Equivalents
2 tablespoons potato starch
1/4 cup mashed potatoes
1/4 cup canned pumpkin or squash
2 tablespoons water, combined with 1 tablespoon oil and 2 teaspoons baking powder
1 tablespoon ground flax seed simmered in 3 tablespoons water
Tofu is great for egg substitutions in quiches or custards. To replace 1 egg in a recipe, purée 1/4 cup soft tofu.
For desserts and sweet baked good, try 1 small banana or 1/4 cup applesauce for each egg called for. These do add flavor, so make sure they are compatible with your recipe.
For an egg substitute to act as a binder, try adding 2 to 3 tablespoons of tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, or instant potato flakes, or 1/4 cup tofu puréed with 1 tablespoon flour, all equal to 1 egg.
