Tuesday, January 28, 2014

Blueberry Banana Coffee Cake (Vegan & Gluten Free)

I am really excited about this post you guys!  We spent Christmas morning with my Mother-in-law, who loves to spoil us with tasty homemade confections.  However, since I'm, no longer eating gluten or dairy I knew I would feel completely left out if I didn't make some treats for myself.  Anyways, I knew I really wanted some sort of blueberry coffee cake but, since we were staying with my MIL from out of state, I really didn't want to get into buying a bunch of specialty products that she would never use.  After modifying my favorite Banana Oat Muffin recipe into Dark Chocolate Cherry Cupcake Muffins the light bulb went off.  I created my Banana Oat muffin batter as usual and decided to layer it with a blueberry filling and a streusel topping inside of a bundt pan.  

I nervously paced the kitchen waiting for it to bake.  I REALLY wanted it to turn out perfect because it was Christmas morning and I wouldn't have time to try again and just the thought of how potentially good it might be was making my mouth water.  Well, that and the amazing aroma wafting from the oven.  But, I have been baking long enough to know that just because it smells amazing does not mean the end result will be.  Well, needless to say, it turned out AMAZING!  There wasn't one crumb left at the end of the day (and I only had 2 slices myself).  It's not your average dry coffee cake, it's incredibly moist.  

So that you won't have to flip back and forth between 2 recipes, I am just pasting the Banana Oat recipe here as well.

Blueberry Banana Coffee Cake

Preheat your oven to 400

Blueberry Filling Ingredients:

1 package frozen blueberries (20 oz.) thawed & drained
1 TbSp coconut sugar
2 tsp molasses
2 TbSp corn or tapioca starch

Streusel Topping Ingredients:

1/4 Earth Balance (soy free), cold, NOT softened
1/3 C GF oat flour (process GF oats in processor for 1 min)
1/2 C coconut sugar
1 TbSp molasses
2 TbSp corn or tapioca starch
1/2 tsp ground cinnamon

Banana Oat Batter Ingredients:

2.5 cups Gluten Free Rolled Oats
1 cup full fat coconut milk (mixed well).  The canned version or homemade.

1/2 cup honey
(or maple syrup to keep it truly vegan
2 tsp baking powder
1 tsp baking soda

4 TbSp ground flax seed
1 tsp vanilla
2 ripe bananas


  1. Preheat your oven to 400 degrees
  2. mix the blueberry filling and set aside at room temperature
  3. using a hand mixer, mix streusel topping ingredients until it resembles course crumbs (if earth balance is soft it may be more paste-like...that's okay too).
  4. grease a bundt pan (or 8x8 square pan) (I use Spectrum Organic's Shortening...it's soy free!)
  5. With your chopping blade in place, process the oats in a food processor for 30-60 seconds
  6. Add the rest of the ingredients (in no particular order) to the food processor.
  7. Process for about  30-45 seconds to ensure everything is well mixed.
  8. Remove blade, scraping batter off into work bowl.
  9. pour 1/2 of the batter into the pan
  10. spoon the blueberry filling (juices & all) along the center of the batter, keep from edges as much as possible...it will ooze out on it's own (it's okay of some touches the edges...no need form perfection here)
  11. pour the remaining batter on top and gently spread out
  12. drop the streusel topping all along the top as evenly as possible 
  13. Bake for 30-35 min or until the top is golden & a toothpick comes out clean.

 Just look at that moist deliciousness... 

  *Affiliate Disclosure: Some (or all) of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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