It was one of our first posts back in September last year and I think it didn’t get adequate exposure at the time and due recognition as one of the best cakes I’ve made. Theresa usually complains about my cakes and bread. Usually the criticisms are either; they aren’t sweet enough (if cake), they don’t slice well (if bread), it’s too heavy (bread).
|Vegan Blueberry Coffee Cake|
But none of these claims could stick to this beauty. She was lost for words and had to accept that it was indeed, as we say in England “a bloody good cake”. But, in fact it’s not to be found in the UK as they don’t have the idea of coffee cakes there so much; a kind of semi-sweet cake you might have for breakfast or as a snack with an afternoon coffee. Hence the name “coffee cake”. reading over the original post, yet, it is true that I when I first heard the name I was then disappointed the cake wasn’t coffee-flavoured.
I’ve moved on though. Going to Canada from the UK was pretty strange first of all. I felt more like a foreigner in North America even though we shared, seemingly, a lot of the same culture and language, than I did anywhere in western Europe. It took some time to feel comfortable there, but now I’m back in Europe I do feel like I picked up some habits. I find myself waiting on an entirely empty road for the light to signal I can cross, for example. Or saying “how are you today?” to the staff at supermarket-checkouts (doesn’t always go down well).
|The Whole Foods near us in Canada, perhaps, as close to heaven as I’ll ever get|
Unsurprisingly though, in the main it’s the food that I miss. I mean, for you people that have never been over the water, can you believe this is a fricckin’ supermarket?! And why oh why, have they not caught on to the notion of brunch even in London? Of course, there’s a lot of stuff that I’m not so thrilled by in North America, like the fact you have to jump into your car and drive any time you want to go anywhere. We moved back after all. Nevertheless, for their take on proper vegetarian and vegan wholefoods it’s worth a visit and just to see these supermarkets when your used to the Tesco’s on Bethnal Green Rd (for those of you not in the know, a rather grotty one in London where I used to live) it’s enough to make you literally break into tears, that is, on many levels..
Blueberry Streusel Cake
Preheat the oven to 375 degrees F.
For the streusel topping
1/4 cup baby oats
1/4 cup plain flour
1/4 cup macadamia nuts, finely chopped
1 tsp cinnamon
2 tbsp brown rice syrup
1 tbsp canola oil
Mix the oats, flour, macadamia and cinnamon together in a bowl. In another bowl , or using a food processor, whisk together the oil and rice syrup. Pour the oil-mixture into the bowl with the flour and with your hands gently crumble the mixture together until it resembles dry-breadcrumbs. Set aside.
For the cake
1 cup plain all purpose flour
1/2 cup wholewheat or spelt flour
1/2 cup rice flour
2 tsp baking powder
1/2 tsp salt
1 cup blueberries
1/4 cup canola oil
1 tsp vanilla
1/4 cup sucanat (or sugar)
1/4 cup soya milk
1 cup yogurt
- Sift the dry ingredients together.
- Toss in the blueberries.
- Blend the sucanat with the oil and soya milk.
- Combine the wet and the dry ingredients together and add the yoghurt. Stir very briefly until just combined. Do not overwork the dough otherwise it won’t rise well.
- Pour the batter into an oiled loaf tin and pat on the streusel mixture. Bake for 40 – 45 minutes.
- Turn out and let cool on a wire rack or something similar before serving. Great with butter, cream or tahini.