This is a fantastic recipe. I have lots of eggless, dairy free recipes!

Chris

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.

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  • In a large mixing bowl resift flour with the baking powder, baking soda, salt and 3/4 cup of sugar. In a separate bowl combine the egg replacer and water (2 eggs' worth) and mix in sour cream substitute and vanilla. Pour the 'egg' mixture into the flour mixture and beat until smooth. Spread batter in baking pan. Sprinkle blueberries (optional) and/or walnuts (optional) over the batter, and stir slightly so that they stay in the top layer.

  • In a small bowl, combine the 5 tablespoons sugar, margarine and cinnamon. Mix with a fork until mixture resembles cornmeal (not smooth). Sprinkle topping over batter.

  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly before serving.

Nutrition Facts

407 calories; protein 5g 10% DV; carbohydrates 65.2g 21% DV; fat 14.8g 23% DV; cholesterolmg; sodium 407.9mg 16% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/15/2007
Excellent! You can't tell the difference between a 'real' coffee cake and this eggless one. My son (allergic to eggs) was in heaven. I only had an 8x8 pan and baked it for 30 minutes and it was perfect. Read More
(21)
15 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/15/2007
Excellent! You can't tell the difference between a 'real' coffee cake and this eggless one. My son (allergic to eggs) was in heaven. I only had an 8x8 pan and baked it for 30 minutes and it was perfect. Read More
(21)
Rating: 5 stars
08/16/2003
What a delicious coffee cake! I made it for Easter brunch and it was very well received by both Vegans and Non-Vegans alike. I'm allergic to wheat so I replaced the wheat flour with a white spelt flour which worked great. My thanks to Chris for a great recipe! Read More
(21)
Rating: 5 stars
10/21/2003
Wow. Wow. I made this for my boyfriend who's practically vegan as my first excursion into egg and sour cream replacers. Other than a necessary substitution of raspberries for blueberries I followed the recipe to a T. Fluffy scrumptious and definitely the best cake I've eaten in a long time. My boyfriend horded all of it--I couldn't even give a piece to my neighbors! NOT what you'd expect at all from the lackluster title. Chris post more of those eggless recipes!!!! Read More
(20)
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Rating: 5 stars
08/03/2011
I made this one night during a move trying to use up leftover flour fruits etc. I didn't have egg replacer at all so I used 3 tablespoons of cornstarch instead. I also added more water to compensate. I used brown sugar. I didn't use walnuts because I had none and I used plums because that's what had to go! The result was delicious! Thank you! This is definite keeper! Read More
(13)
Rating: 5 stars
06/09/2006
An absolute keeper! Delicious moist and so easy to make! My 15 year old son loved it. Don't pass this recipe up! Give it a try...you'll love it! Read More
(11)
Rating: 4 stars
05/25/2007
My husband loved this. It took a bit longer to bake than the recipe stated (10 minutes longer is usual in my oven but this took almost 20) because the middle of the cake was not set. It puffed up very nicely around the blueberries on top. I used frozen blueberries because that is what I had on hand. I tossed them in a little flour to keep the juices from discoloring the cake. They worked beautifully. One problem I had was that I couldn't get the topping to form a crumb-like consistency. I think I probably should have added flour to the mixture but I topped the cake before I thought of it. It was still delicious but not quite what I had in mind. The texture and flavor of the cake was very good and because it used no dairy (or very little because the sour cream substitute did have whey as an ingredient -- I used IMO brand) and no eggs my husband can enjoy it without any unpleasant repercussions. He gave it 5 stars I gave it 4 because of the slight difficulties I listed above and because the recipe requires sifting ingredients twice (first the flour then the flour again with the other dry ingredients). I hate sifting so I sifted the flour with the other ingredients once and it still came out plenty good. Read More
(10)
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Rating: 5 stars
03/11/2012
Two thumbs way up! Being allergic to dairy I'm limited in what pastries I can have since many seem to contain milk or sour cream etc. But this vegan coffee cake is fabulous! I'm not much of a baker so if I can successfully pull this off anyone should be able to. LOL The dry egg replacer ingredient confused me so what I did was use 2 T ground flax seed & 6 T water (the equivalent of 2 eggs) which worked out just fine. A previous reviewer mentioned adding cinnamon to the batter to enhance that flavor throughout the cake so I'll try that next time. I think this recipe would be fabulous for both vegans & non-vegans. I look forward to trying it with different fruit toppings as well but the blueberries were delicious. Read More
(10)
Rating: 5 stars
07/14/2010
I used regular sour cream and margarine and it was great. I also added a little bit of milk to the batter since mine was a little dry along with some cinnamon to have the entire cake having a cinnamon flavor. I also added brown sugar to the topping since my mixture never resembled the "cornmeal" texture explained. My kids gobbled it up - especially my son with an egg allergy. Will definitely make again! Read More
(8)
Rating: 5 stars
07/15/2013
Absolutely delicious!! We used cornstarch as our egg substitute (what we had on hand). my 9-yr-old daughter made it & it was a huge hit!! Read More
(5)