Brown sugar and nuts give this cornmeal cake from Georgia a flavor similar to blonde brownies. This was what I ate in Baker, Florida, at Mickey’s Grill.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups sifted unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup white sugar
- 3 teaspoons egg replacer (dry)
- 4 tablespoons water
- 1 cup sour cream substitute
- ½ teaspoon vanilla extract
- ¼ cup fresh blueberries
- ¼ cup chopped walnuts (Optional)
- 5 tablespoons white sugar
- 2 tablespoons soy margarine
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan.
- In a large mixing bowl resift flour with the baking powder, baking soda, salt and 3/4 cup of sugar. In a separate bowl combine the egg replacer and water (2 eggs’ worth) and mix in sour cream substitute and vanilla. Pour the ‘egg’ mixture into the flour mixture and beat until smooth. Spread batter in baking pan. Sprinkle blueberries (optional) and/or walnuts (optional) over the batter, and stir slightly so that they stay in the top layer.
- In a small bowl, combine the 5 tablespoons sugar, margarine and cinnamon. Mix with a fork until mixture resembles cornmeal (not smooth). Sprinkle topping over batter.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly before serving.
Reviews
Oh my gosh!!!! This is my new FAVORITE coffee cake! It’s delicious!! I don’t have an 8×8 pan, so I made it in a Bundt pan and let it cook 10 extra minutes. It was perfect!! One problem……I made it Saturday night for Sunday breakfast, but it’s not going to make it till tomorrow!!!??
Absolutely delicious!! We used cornstarch as our egg substitute (what we had on hand). my 9-yr-old daughter made it & it was a huge hit!!
Two thumbs way up! Being allergic to dairy, I’m limited in what pastries I can have since many seem to contain milk or sour cream, etc. But this vegan coffee cake is fabulous! I’m not much of a baker, so if I can successfully pull this off, anyone should be able to. LOL The dry egg replacer ingredient confused me, so what I did was use 2 T ground flax seed & 6 T water (the equivalent of 2 eggs), which worked out just fine. A previous reviewer mentioned adding cinnamon to the batter to enhance that flavor throughout the cake, so I’ll try that next time. I think this recipe would be fabulous for both vegans & non-vegans. I look forward to trying it with different fruit toppings as well, but the blueberries were delicious.
I made this one night, during a move, trying to use up leftover flour, fruits, etc. I didn’t have egg replacer at all, so I used 3 tablespoons of cornstarch instead. I also added more water to compensate. I used brown sugar. I didn’t use walnuts, because I had none and I used plums because that’s what had to go! The result was delicious! Thank you! This is definite keeper!
I used regular sour cream and margarine and it was great. I also added a little bit of milk to the batter since mine was a little dry along with some cinnamon to have the entire cake having a cinnamon flavor. I also added brown sugar to the topping since my mixture never resembled the “cornmeal” texture explained. My kids gobbled it up – especially my son with an egg allergy. Will definitely make again!
Excellent! You can’t tell the difference between a ‘real’ coffee cake and this eggless one. My son (allergic to eggs) was in heaven. I only had an 8×8 pan and baked it for 30 minutes and it was perfect.
My husband loved this. It took a bit longer to bake than the recipe stated (10 minutes longer is usual in my oven, but this took almost 20) because the middle of the cake was not set. It puffed up very nicely around the blueberries on top. I used frozen blueberries because that is what I had on hand. I tossed them in a little flour to keep the juices from discoloring the cake. They worked beautifully. One problem I had was that I couldn’t get the topping to form a crumb-like consistency. I think I probably should have added flour to the mixture, but I topped the cake before I thought of it. It was still delicious, but not quite what I had in mind. The texture and flavor of the cake was very good, and because it used no dairy (or very little, because the sour cream substitute did have whey as an ingredient — I used IMO brand) and no eggs, my husband can enjoy it without any unpleasant repercussions. He gave it 5 stars, I gave it 4 because of the slight difficulties I listed above and because the recipe requires sifting ingredients twice (first the flour, then the flour again with the other dry ingredients). I hate sifting so I sifted the flour with the other ingredients once and it still came out plenty good.
An absolute keeper! Delicious, moist and so easy to make! My 15 year old son loved it. Don’t pass this recipe up! Give it a try…you’ll love it!
Wow. Wow. I made this for my boyfriend, who’s practically vegan, as my first excursion into egg and sour cream replacers. Other than a necessary substitution of raspberries for blueberries, I followed the recipe to a T. Fluffy, scrumptious, and definitely the best cake I’ve eaten in a long time. My boyfriend horded all of it–I couldn’t even give a piece to my neighbors! NOT what you’d expect at all from the lackluster title. Chris, post more of those eggless recipes!!!!
What a delicious coffee cake! I made it for Easter brunch and it was very well received by both Vegans and Non-Vegans alike. I’m allergic to wheat so I replaced the wheat flour with a white spelt flour, which worked great. My thanks to Chris for a great recipe!