Lingonberries are often used as a condiment for savory foods, like meatballs or potatoes. Here, the acidity from the berries helps to balance the sweetness that is often overwhelming in a coffee cake.
The cake itself is fluffy and delicate, the berry layer is tart and succulent, and the streusel layer is crispy, sweet, spiced and crumbly. All together it is a wonderful treat to share and quite easy to prepare!
Ingredients (makes 12 slices)
for the streusel
70g flour
30g oats
75g sugar
1/2 tsp salt
2 tsp cinnamon
1/4 tsp cardamom
1/2 tsp baking powder
50g coconut oil or vegan butter
for the cake
187g flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
140g soy yogurt
117ml water
1 tsp vinegar
1/2 tsp vanilla paste
83g sugar
56g olive oil (sub with neutral oil, or melted vegan butter)
180g lingonberries, fresh or frozen
for the glaze
1 tsp plant based milk
1 tsp vegan butter, melted
powdered sugar to achieve desired consistency
lime juice to taste
Instructions
1. Preheat the oven to 350°F. Grease a 10x6" pan or an 8" square pan.
2. Make the streusel by combining all the ingredients in a bowl and using your fingers to rub in the coconut oil.
3. Whisk together the dry ingredients and then whisk together the wet ingredients.
4. Make a well in the center of the dry ingredients and whisk in the wet ingredients until just combined (do not overmix). Spread the batter evenly into the greased pan.
5. Top the batter with a layer of lingonberries, then layer on the streusel.
6. Bake the cake for 45-50 minutes, it should be golden brown. Allow the cake to cool for one hour before glazing and slicing.
7. Make the glaze by whisking all the ingredients together until smooth.
Recipe inspired by Vegan Richa
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