Vegan and sugar free (used substitutes) mini apple "sour cream" coffee cakes.
I basically used the recipe from Vegweb with a few changes. I halved the recipe and I made them in little muffin things. Also, I did the layering, I put some of the dough down, sprinkled the 'topping' crumbs, and then I added some finely chopped dried apples, currants, and a few dried chopped dates, then layered more of the dough and more of the topping.
Also, I used the makeshift sour cream that I made for this recipe.
And, for some reason, I didn't take a clear picture. Whatever.
This is my half eaten mini coffee cake. You can see the layers :)
Ingredients :
1/4 cup vegan buttery spread
1/2 cup of sugar (I used some Splenda and Agave Nectar)
1 egg substitutes (1/4 cup of soy yogurt or 1/4 cup of blended silken tofu works best
for this) Nikki's Note : I just used Ener-G
1/2 cup of "vegan sour cream" (store bought or home made)
1/2 teaspoon of vanilla extract
1 cups all-purpose flour (I did 3/4 flour 1/4 Pastry flour, don't think it made a difference)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
TOPPING:
flour
Sugar (sub)
little bit of brown sugar
Cinnamon
Butter
EXTRA (Filling):
Finely chopped:
Dried Apples (regular apples would have been better, made it more moist, but I didn't have any)
Currants
Dates
Whatever you want to use
Directions:
In a mixing bowl, cream vegan buttery spread and sugar. Add eggs, sour cream and vanilla; mix well.
Combine flour, baking powder, baking soda; add to creamed mixture and beat until combined.
Pour half the batter into a greased 13-in. x 9-in. baking pan.
Alternative: fill muffin cups half way
Combine topping ingredients (work the butter into the mix with your fingers to create a crumb look); sprinkle half of topping over batter. Put some of your 'Filling' on top. Add remaining batter and topping. Bake at 325 degrees Fahrenheit for 40 minutes or until done.
They say it rises, but mine didn't. Still yummy and not too dense.
I made 10 little muffins out of them and ate 2 of them before I even got around to taking a picture. Top with a powder sugar/water glaze for a little extra sweetness.
Sorry for lack of exact measurements, I don't generally measure things when I make them up.
Using regular sugar wouldn't be a problem. I'm seeing my mom tomorrow and was planning on giving her a few and she is diabetic. So. That is why I did it. And I don't like to use too much sugar. I also took the salt out of the recipe completely.
Back to studying for my crazy important test.....
~Nikki
