I’m pretty confident that many of you have heard of or eaten baked goods from Entenmann’s Bakery or Hostess store of some kind. Well, (un)fortunately for my family and I, we live just a couple of miles away from one. When I was younger, we would all go there once a month and stock up on soft chocolate chip cookies for me, chocolate covered donuts for my sister, and the occasion coffee cake. Even as a youngin’ I was a huge fan of this wannabe-dessert-breakfast-thingy. Sweet and soft, it was a great snack.
Now, it has been YEARS since I’ve had coffee cake. If I had to guesstimate, the last time I enjoyed one was about a decade ago. Phew. Luckily, I spotted a (non-vegan) recipe for one, that caught my eye, in a food magazine! Instantly, I was inspired to morph it into a compassionate and great-tasting dessert-breakfast-thingy. It took two tries, because apparently I suck at reading directions, but both times it was delicious.
What I have here, is a recipe for coffee cake that really isn’t too hard to make, and is a total crowd pleaser. Like it’s namesake, it is impeccable when enjoyed with a cup of coffee, although mine have all been iced as of late. I dare you to leave it out on the counter! The second batch that I made of this cake is almost gone, and it was ready to eat yesterday afternoon. That should give you an idea of just how addicting this stuff is.
Slice off a piece and bring it to a friend, or maybe even a friend that happens to be your hair dresser! I may have done both. Speaking of hair, I’ve gone from nearly platinum-white to a dark maroon. It’s the first time that I’ve gone red in my life, and so far I’m loving it! (Sorry about the selfie) 😉 
One Year Ago: Brown Rice Veggie Roll
Mixed Berry Coffee Cake (Roughly Adapted from Cook's Secrets Magazine's Fruit Coffee Cake)
Ingredients
Berry Filling
- 1 C . Blueberries
- 1 C . Strawberries Diced
- 1/4 C . Sugar
- 1/4 C . Water
- 2 Tbsp . Corn Starch Organic
- 1/4 tsp . Lemon Zest
Cake
- 1/2 T . Apple Cider Vinegar + Non-Dairy Milk equaling a 1/2 C.
- 1 T . Ground Flaxseed
- 3 T . Hot Water
- 1 1/2 C . Unbleached All-Purpose Flour
- 3/4 C . Sugar (You could get away with a little less if necessary)
- 1/2 tsp . Baking Powder
- 1/2 tsp . Baking Soda
- 1/4 tsp . Salt
- 1/4 C . Vegan Butter or Margarine Cold
- 1/2 tsp . Vanilla Extract
Cake Topping
- 1/4 C . Unbleached All-Purpose Flour
- 1/4 C . Sugar
- 2 T . Vegan Butter or Margarine Cold
Instructions
Berry Filling
- In a medium-sized saute pan, heat the blueberries, strawberries and sugar over medium heat, along with half of the water.
- Bring to a boil and reduce to low-medium heat, stirring occasionally.
- Whisk the cornstarch and remaining water together, in a small cup, to dissolve the corn starch.
- Once the fruit has broken down a bit, add the cornstarch liquid to the pan and stir. Add the lemon zest, continue to stir until the starch has become clear and the fruit mixture has thickened a little. You want it to be thinner than jelly, but not runny.
- Take it off the heat and set aside.
Cake and assembly
- Preheat oven to 350ºF and get an 8"x8" baking dish out. You do not need to oil it.
- Pour 1 1/2 tsp. Apple Cider Vinegar into a 1 C. measuring cup. Then, fill it up to 1/2 C. with Non-dairy milk, this is your buttermilk substitute.
- Make the flax egg by whisking together the hot water and ground flaxseed in a small bowl/cup and setting it aside to become gelatinous.
- Next, sift the flour, sugar, baking powder, baking soda, and salt together, in a large bowl.
- Cut the vegan butter into to the flour mixture, using two butter knifes or a pastry blender, until it becomes crumbly.
- Stir the flax egg, "butter milk", and vanilla together, then add it to the flour mixture, stir together until there is no loose flour, but do not over mix the dough, it will still be slightly chunky.
- Divide the dough in half, spreading one half to cover the bottom of the baking dish.
- Carefully place the berry filling on top of the dough, using spoonfuls at a time; then spreading it out evenly.
- Use a spoon to place the other half of the dough on top of the berry filling, do not attempt to spread evenly or you will mix it in with the berries. Just place the spoonfuls of dough in one layer over the filling.
- For the cake topping, whisk together the flour and sugar in a small bowl, then cut the vegan butter into it until it is crumbly. Sprinkle this over the top of the coffee cake.
- Bake for 45-50 minutes, or until the top is a light-medium golden brown. Wait at least 30 minutes for it to cool, as it is best the closer it is to room temperature.
And, of course, I cleaned up my plate. I definitely see more of this coffee cake in my future!
Wow! This looks really delicious. 🙂 Out of curiosity, do you think that whole wheat flour could be substituted in, or would that not be possible?
I think that you could definitely use whole wheat flour, but you would have to add more non-dairy milk or water because it is much more porous than All-Purpose flour. If you have both WW and AP flour on hand, I would suggest doing half and half first and adding maybe 2 tbsp. or more of liquid.
I hope that answers your question! 🙂
I’m sure this puts Entemann’s to shame.
I can’t say that I don’t agree with you. 😉
This looks wonderful! I’m going to make this to bring to a friend’s house!
Fabulous! Let me know how it goes! I’ve already had someone make it and say they loved it. 🙂
Love it! This is amazing 🙂
This looks perfect for a brunch, party, or for bringing to work!
Definitely! If I still worked full-time, I’d spoil my co-workers with this. 😉
I used to love those junky chocolate-covered donuts, but this looks so much better! Also, the red hair looks fab on you! I’m rocking ombre blonde-ish highlights right now, but red is usually my go-to and favorite. 🙂
I’m pretty sure that my sister still loves them, which is kind of funny. I bet ombre looks great on you! If I had longer hair I might try that out, but it’s hard to get a good fade on 3 whole inches. HA! 🙂
This looks fabulous AND your hair rules. You and I are lucky ladies in that we totally rock the complexions to pull off the fake-redhead life.
You’re so sweet! Thank you! I’m pretty excited about the color but am terrified of it fading. I think the next touch up will hold better since most of my hair is filled in, so we’ll see!
I agree with A.E.G. Your hair looks amazing! Love the color. I’m blonde and I have that red/maroon in the front!
…….and it looks so smashing with the cake! Can’t wait to try, btw.
It is kind of funny that it ended up matching the filling a little, no? When I was putting the post together it was the day before it was dyed and it seemed to work out perfectly! ha ha And thank you! I imagine that your hair looks beautiful! 🙂
A woman after my own heart! This looks like the type of coffee cake that could fool any vegan-scoffing carnivore. YUM. Also, I love the maroon hair! And, on a random note, your eye make up.
Thank you, very much, Erika! 😀
Hi Jackie,
I’m really enjoying your blog! I love that you’re putting your own twist on dessert recipes and that you’re keeping them healthy (and vegan!)! This berry coffee cake looks delicious:)
I just wanted to let you know you have a new follower!
Georgous! Beautiful! Appetizing too! 🙂 x Yummmm!
Thank you, Sophie!
Made this with whole wheat flour last night and it was delicious!! Thanks for sharing!
Awesome! Did you use the same amount of flour? I’m so glad that you enjoyed it. 😀
I love your new hair colour, you look great! I need to dye mine, too, but I’m avoiding bright colours due to Asian roots!
And this mixed berry coffee cake = drooling!
🙂
Thank you, Rika!
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Just realized I never left a comment on here to let you know this recipe is amazing. I’ve made it like 8 or 9 times in the last year or so and it’s amazimg! Thank you so much!
Yes!! That’s so awesome! 🙂
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