The Best Vegan Coffeecake you will ever taste. Fluffy and moist and bursting with blackberries. The only Coffeecake recipe you’ll ever need, and it’s GF to boot! A Sunday breakfast-in-bed kind of coffeecake to serve with a carafe of rich, creamy coffee.
“He drank, for the same reason he wrote second-rate science fiction. Not to forget but to remember, to open the past and find himself there again. He opened each bottle, began each story with the secret conviction that here was the magic drought that would restore him. But magic, like wine, needs the right conditions in order to work.”
― Joanne Harris, Blackberry Wine
“Now that is one U-G-L-Y plant” said a gravely voice behind me, at the Nursery. I turned, a flowering Beardtongue with twisted shadows for stems topped with smoldering torches of bruised blackberry flowers, clutched in my arms
Behind me stood a white sneaker shod, grey haired garden gnome come to life.
I could tell that she made a mean cup of coffee; that there was always a cake ready for slicing in her pantry; that her kitchen table was worn to a soft glow.
She was the neighbor who called your kids brats but the one you ran to at midnight when your kids broke curfew and worry clawed your throat. She was the one who held your hand when your marriage was crumbling like a mudpie. She was the one who grew Irises so impossibly tall and dense and blue, that egrets flocked to her house each summer sure that crabs scuttled in the paths of her Iris lake.
I placed the plant slowly back on the shelf. She brushed some dirt from my shoulder with her dry leaf hands and met my blue eyes with a gaze the soft brown of a forest floor.
“You’re not getting it?” She barked. “Why not? I love ugly plants! They have their place. You picked the wrong one though, that one will never survive the winter.”
And with that my Garden Gnome, my Home Depot Pythian oracle, dove head first into the Beardtongue display. Only her little white sneakers showed through the foliage as she rummaged, picking out the perfect ugly specimen for me.
“There you go!” She said, handing me the potted plant while scratching at a scab on her elbow. “Now where are you going to plant it?”
And so we talked like neighbors over the garden gate. She confided the time she snuck seeds over the Canadian border in a cigarette package. I told her how I snuck an elderberry bush through customs as a child.
We stood there for a long time talking, until the sky darkened and a light rain floated down, wetting our shoulders. No phone numbers were exchanged just “See you arounds”
How good can a coffeecake be that is both vegan and gluten free?
To Misquote Shakespeare:
“A Coffeecake by any other name would smell (and taste) as sweet”
Check out my Aquafaba page! For tips, tricks and to see all of my Aquafabulous recipes.
A one bowl wonder of a coffee cake that is as gorgeous as it is scrumptious!
- 1 1/4 cup GF Flour Mix I use Bob's Red Mill 1:1
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup granulated sugar
- 1 pinch salt
- 1/3 cup light cooking oil, like canola
- 1/3 cup soy milk
- 1 tsp apple cider vinegar
- 1 tbsp cornstarch whisked together with 1/4 cup aquafaba (legume liquid, see aboce the recipe for a link to my aquafaba page)
- 1 1/2 tsp vanilla extract
- 1 cup blackberries, frozen or fresh plus a few extra for the top of the cake
- 4 tbsp vegan butter
- 1/3 cup brown sugar
- 3/4 cup rolled oats
- 1 tsp cinnamon
- 3 tsp cocoa powder
-
Heat your oven to 350º F. Lightly grease an 8 inch round springform pan.
-
Stir together the soy milk and the apple cider vinegar in a small bowl or mug and leave for 5 minutes.
-
Make your topping by melting the vegan butter and mixing it together with the brown sugar, oats, cocoa powder and cinnamon in a small bowl.. Set aside.
-
In an large bowl whisk together the flour, baking powder, baking soda, sugar and salt.
-
Pour in the Soymilk/vinegar mixture, the oil, the cornstarch/aquafaba slurry and vanilla extract. Whisk until smooth.
-
Arrange the blackberries on the bottom of your springform pan and scoop in the batter. If you have any extrs berries like I did press 3-4 into the top inch of the batter and smooth the top. Now sprinkle on the oatmeal topping. I chose to do it in a circle as you can see from the photos.
-
Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on a cooling rack and then slice and eat!!!!
Does this recipe work with regular flour instead of GF flour mix? You smuggled an elderberry bush? I had forgotten. I smuggled a gooseberry bush because gooseberries had been Rie’s favorites as a child. We planted it in the back yard but it didn’t make it.
Love this recipe. Super quick and easy.
Made this for a friend who was gluten free/vegan and it turned out amazing. Everyone that’s tried it doesn’t believe that it doesn’t have dairy/eggs or gluten in it.
I use chopped macadamias for the mixture on top rather than oats and it worked perfectly.
It was my first time using aquafaba and I couldn’t believe how well it worked, I used the liquid from a can of chickpeas.
Thanks for an awesome recipe.
Thank you for taking the time to write down your experience with this recipe. That os a kindness. Im glad toy friend enjoyed her cake. Macadamia nuts a genius swap!!