A RECIPE BY NOEGGSORHAM.COM
- 300 Gm (2 ½ cups) all purpose Flour
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1/2 Tsp Fine Salt
- ¼ Cup Loosely packed VeganEgg powder by Follow Your Heart
- 5 Oz Cold water
- 140 Gm (1/2 Cup + 2 Tbsp) Melt Organic Butter
- 12 Oz Granulated Sugar
- 8 Oz Plant-based yogurt
- 2 Tsp Vanilla Extract
- 2/3 Cup Fresh Blueberries
Streusel: Mix together brown sugar, flour, cinnamon, salt, and espresso powder in a large bowl until thoroughly combined. Then, break apart pieces of Melt Organic butter into the dry ingredients and work it in using your fingers. Once it’s crumbly in consistency, set aside.
1. Pre-heat oven to 350°F and lightly butter a 10-inch bundt pan. Toss blueberries with 1/2 tablespoon of flour to coat and set aside.
2. In a large bowl, whisk together flour, baking soda, and baking powder. In a separate medium bowl, whisk together VeganEgg powder with cold water until smooth.
3. In the bowl of a stand-up mixer fitted with a paddle attachment or a large bowl with an electric hand whisk, beat together cold Melt Organic butter, sugar, and salt on medium-high speed until light and creamy — about 6 minutes — scraping down the sides once or twice throughout.
4. Stop the mixer, pour in 1/3 of the VeganEgg, beat on medium speed until completely smooth, and repeat until all the egg is incorporated. Mix in vanilla with the last batch of egg.
5. Scrape down the sides, add 1/3 of the dry ingredients, mix on medium speed until smooth, then add in 1/3 of the yogurt and continue mixing until incorporated. Repeat in alternating batches, scraping down the sides of the bowl throughout, until all the ingredients are integrated.
*Note: Be sure not to overwork the batter, as that’ll create a bread-y
consistency. Simply mix in each round of dry ingredients until they’ve just
smoothed out, then add in the yogurt.
6. Once all of the ingredients are added, boost speed to medium high and beat for 15 seconds to ensure there’s no clumps. Fold in flour-coated blueberries.
7. Lay down a light layer of streusel in bottom of prepped pan — about 1 handful — then plop in 1/3 of the batter. Smooth it out using a spatula, then lay down another layer of streusel. Repeat with another layer of batter and streusel, ending with batter. You’ll have about 1/2 the streusel remaining – keep aside for now.
8. Smooth out batter then place in oven for 45-60 minutes, or until a toothpick comes out clean. Allow to cool in pan for 20 minutes, then gently invert it onto a cooling rack to cool for at least 4 hours.
Decorating: While cake cools,
place remaining streusel onto a
parchment lined baking sheet and
bake at 350°F for 5 minutes to
add crispiness and toastiness.
In a medium bowl, whisk together
plant milk and powdered sugar until
smooth. Drizzle atop cake & sprinkle
on toasted streusel. Serve and enjoy!