Ingredients

Streusel Topping

1/4 cup raw sugar

1/3 cup brown sugar (packed)

1 1/4 cup all purpose flour

1/4 tsp salt

1/2 tsp nutmeg

1 tsp cinnamon

5 tbsp vegan butter (melted)

1/2 cup vegan powdered sugar

1 tsp vanilla extract

1 tsp non-dairy milk

2 cups all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup raw sugar

1 faux egg (1 tsp baking soda + 1 tbsp white distilled vinegar)

1/2 cup non-dairy milk

1/2 cup vegetable oil

1 tsp vanilla extract

1 tbsp lemon juice

1 1/2 cup blueberries (fresh)

Preparation

  1. Preheat oven at 350 degrees. In a bowl, add everything with the exception of the melted butter for the streusel topping. Whisk together until all ingredients are well incorporated; pour the melted butter over the mixture. Take a fork and rake through the mixture until it begins to form pea sized balls. Set the streusel topping to the side for later.
  2. In another bowl, add the 2 cups of flour, baking powder, and salt. Whisk together until well incorporated.
  3. In another bowl add the sugar, faux egg, milk, vegetable oil, vanilla extract, and lemon juice. Mix well and then pour it over the dry ingredients. With a spatula, fold the wet and dry together, but do not over mix. Once everything is well incorporated, fold in the blueberries; be careful not to burst the berries as best as you can.
  4. Add the batter to a greased 9 inch spring form cake pan, spread the batter evenly across, spread the streusel even across the top of the batter, add the pan to the oven and bake for 1 hour or until a toothpick comes out clean. Once it is done, let cool for 5 minutes, then release it from the spring form pan.
  5. In a small bowl whisk together the powdered sugar, vanilla extract, and milk to make the glaze. Once it is mixed well, dip the whisk in the glaze and move it in a side to side motion over the Streusel Topping Glaze Cake streusel. Slice and enjoy with a nice hot cup of joe.