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Writer's pictureSophie

Vegan Lingonberry Coffee Cake

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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