Wild Blueberry Coffee Cake with Chai Glaze
Recipe by Jenny Dunklee of The Lazy Vegan Baker.
1/2 cup + 1 tablespoon unsweetened soy milk
3 chai tea bags (see notes)
1 teaspoon vanilla extract
3/4 cup cane sugar
1/4 cup melted refined coconut oil (see notes)
3 tablespoons aquafaba (see notes)
1/3 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt (omit if aquafaba is salted)
2 cups frozen Wild Blueberries
1/4 cup chopped pecans
1/4 cup old fashioned rolled oats
1/4 cup all purpose flour
1 tablespoon packed light brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon ground flax seed
2 tablespoons melted refined coconut oil
1 tablespoon chai infused soy milk (reserved from previous step)
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
- Preheat oven to 375F.
- Line an 8×8 square baking dish with parchment (for easy removal), or lightly grease with oil.
- Add the soy milk (1/2 cup + 1 tablespoon) to a microwave safe dish.
- Heat slowly, in 30 second increments until scalded — Hot but not boiling. It took 1 min 15 sec in my microwave.
- Add chai tea bags to soy milk and let steep for at least 15 minutes. When done steeping, remove the tea bags and squeeze all the milk out of them (very important!).
- Remove 1 tablespoon and reserve in a separate dish to make the glaze later.
- Meanwhile, in a medium bowl, add all the topping ingredients and mix together until it is clumping and there are no more dry bits. Set aside.
- To make the cake: In a large bowl, combine the 1/2 cup chai infused soy milk, vanilla extract, sugar, coconut oil, and aquafaba. Mix well.
- Add the all-purpose flour, baking powder and salt to the wet ingredients and stir until well combined. If there are lumps, give it a few quick turns with a whisk.
- Spread half the cake batter into the prepared dish.
- Sprinkle 1 cup of the Wild Blueberries over the batter.
- Carefully spread the remaining batter over the blueberries (it’s ok if it’s not perfect or gets a little combined) then layer the remaining 1 cup blueberries on top.
- Evenly sprinkle Topping over the blueberries.
- Bake at 375F for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cool before glazing.
- To make glaze: Combine the 1 tablespoon chai soymilk, powdered sugar and vanilla in a medium bowl and whisk until completely smooth.
- Drizzle glaze on top of cooled coffeecake. You can drizzle liberally or sparingly, depending on your own tastes. I usually use just a little more than half of it because I don’t like a lot of sweet but I know there are those with deeper sweet toothes. Another option is to drizzle half onto the coffee cake and serve the remainder with the cake so friends can add more if they want.
- Cover and store at room temperature up to 3 days or store in refrigerator for longer.
- Use high quality chai tea bags; it makes a huge difference in flavor.
- Refined coconut oil doesn’t have the coconut taste. You can use unrefined without a problem, just be aware that it will impart a definite coconut flavor to the coffee cake.
- Aquafaba is the brine from a can of beans, usually chickpeas, but I also use cannelloni beans. That liquid in the can that usually gets drained down the sink makes an excellent egg replacement. Don’t throw that stuff away anymore! :-D. Use it as is from the can. And don’t worry, you won’t be able to taste it.
Wild Blue is Good for You!