2 tbsp ground flax
6 tbsp hot water (or 1/4 cup + 2 tbsp)
1 1/3 cup sweetener of your choice.*
Zest of one lemon (optional)**
1 tbsp vanilla extract
2/3 cup melted coconut oil or vegetable oil
2 tsp baking soda
1/2 tsp salt
3 cups unbleached white flour
2 tsp cinnamon
1/2 tsp nutmeg
1 granny smith apple, core removed, diced
1 cup blueberries
First, preheat your oven to 350 degrees. Grease two 5 x 9 loaf pans.
Next, make your flax seed “eggs” or gel. Mix the ground flax with the hot water, whether boiled or straight from the tap. Whisk together and let sit for a few minutes while you gather the rest of your ingredients.
In a large bowl, add sugar, flax gel, oil, lemon zest and vanilla. Mix together. I whisk these particular ingredients, but once I get to adding the flour, I fold it in with a spatula. I find I get a much fluffier baked good by doing this with all of my cake-like treats.
Next, add baking soda, flour cinnamon and nutmeg. Stir, whisk or fold until all dry ingredients are incorporated. Lightly fold in apples and blueberries. I used frozen blueberries and added them straight from the freezer. No matter fresh or frozen, be very gentle as to not break them. (A little breakage will most likely happen.)
Place batters evenly in two loaf pans, or even in muffin tins if you so desire! Bake for about 50 minutes, but check at the 40 minute mark. You will know if your cake is done if when you insert a toothpick, the pick comes out clean, the sides of the cakes start pulling away from the pan or it springs upward at a light touch of your finger. The toothpick trick is probably your best bet!
Streusel Topping: I don’t think coffee cake or muffins are complete without a sugary streusel top! I like the streusel finish on this particular cake because the cake itself is not very sweet. It makes the cake or muffins a little bit more special! I make mine from instinct, but here is a plethora of recipes for you to choose from! Mine is made with vegetable shortening, brown sugar, flour and cane sugar. When I made a gluten-free version, I omitted flour altogether, even a gluten-free one (though I’m sure the mild tasting rice flour would work great), and it was fine.
Gluten-Free Option: I made a gluten-free version of this cake, which I LOVED, by using 1 1/2 cups garfava flour and 1 1/2 cups Trader Joe’s gluten-free all purpose flour. I also added 3/4 tsp xanthan gum. However, you may not need to add the gum, as Caroline did not and her muffins were fine.
*I like to use brown rice syrup or agave syrup, but cane sugar, maple syrup, or brown sugar will all suffice!
**Lemon brings out the flavor of berries.
This coffee cake recipe is a veganized version of this zucchini bread recipe.