So, I tried. I really did. It started out all well with the 100% whole wheat flour, the vegan-ness, and the flax seed. And then it all went downhill from there.
But anyway, I tried to make this healthy. I had all the best intentions, but lost motivation when it was 9 pm and it was bedtime. So I used some regular white sugar, but less than you’d find in most coffeecakes. You can’t even tell the difference, I think, except for the fact that you don’t feel like your teeth will fall out when you eat it. And I used a fair amount of butter, but less than you’d find in most recipes.
And it is the softest, most tender coffeecake I have ever had. And so delicious. Did I mention it was vegan? #Win.
AJ’s brother and his girlfriend are in town and it’s 9pm and almost time for bed. So I’ll leave you with some photos that will hopefully make you salivate and bring you back for the recipe this weekend. Enjoy!
Mostly Healthy Cinnamon Blueberry Coffeecake (v)
The most moist and tender 100% whole wheat vegan coffeecake you will ever eat! A minimal amount of sugar compared to other coffeecake recipes, flax seed, and totally vegan ingredients make this delicious treat a bit more healthy!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 8-10 pieces
- Category: Breakfast
- 2 cups whole wheat pastry flour
- 1 t salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter, vegan or otherwise (I used Earth Balance)
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 Tbsp ground flax seed + 5 Tbsp water
- 1/3 cup plain yogurt, vegan or otherwise
- 1 cup blueberries
For the topping:
- 2 Tbsp cold butter, vegan or otherwise (I used Earth Balance)
- 1 1/2 tsp cinnamon
- 2 Tbsp brown sugar
- Preheat oven to 350F.
- Combine the flour, salt, baking powder and baking soda in a medium bowl. Remove 1/2 cup to another bowl and set aside.
- Combine the flax and water in a small bowl and set aside for a few minutes to thicken.
- Soften the butter just a bit in the microwave (or leave out for a half hour or so). Add the sugar and extracts and whisk vigorously for 2 minutes or so until fluffy and creamy. Stir in the flax and yogurt.
- Add the dry ingredients (but not the 1/2 cup you reserved) to the wet ingredients Stir with a large spoon until almost combined. Add the blueberries and fold into the batter.
- Add the remaining 2 Tbsp butter to the flour and work in with your fingers until it resembles sand. Add the cinnamon and brown sugar and toss together.
- Spread the batter out into a well-greased 9″ round pan or 8×8″ square pan. Sprinkle the topping evenly over the batter. Bake for 35 minutes, rotating halfway through. Let cool completely before serving.