Blueberry Coffee Cake

Anne arrived home with some delicious and fresh (organic) blueberries from North Carolina, so I decided something tasty was in order for them. She suggested a coffee cake recipe from a friend, so I went about adapting a standard online recipe to be both vegan and gluten free. The results were tasty!

Streusel topping
1/2 cup firmly packed brown organic sugar (so it's vegan)
1/2 cup flour (I used brown rice flour, but you could use any GF flour you have)
2 teaspoons cinnamon
1/2 teaspoon allspice
1/3 cup cold Earth Balance, cut into pieces

1/3 cup Earth Balance
1/3 cup granulated sugar
2 eggs worth of egg replacer
2 teaspoons vanilla extract
1 1/2 cups flour (I used Bob's Red Mill All Purpose GF flour)
1 tablespoon baking powder
1 1/2 teaspoons xanthan gum
3/4 cup almonds
2 cups organic blueberries

Preheat oven to 375°F. For the Streusel topping, mix brown sugar, flour, cinnamon and allspice in large bowl. Cut in the Earth Balance with knives and a spoon until mixture resembles coarse crumbs. Set aside.

For the cake, beat the Earth Balance and sugar with electric mixer on medium speed until light and fluffy. Add the egg replacer and vanilla; beat until well mixed. Mix the flour, xanthan gum and baking powder in medium bowl. Add to butter mixture alternately with the almond milk. Gently stir in blueberries. Pour into greased and floured baking dish. Sprinkle with the Streusel topping.

Bake 30 minutes or until cake pulls away from sides of pan and topping is browned. Cool a bit before enjoying, but it definitely tastes best warmed!