Blackberry Cream Cheese Coffee Cake - Non-Dairy Cake 3

Copyright 2012 LtDan'sKitchen blogs

This will be my third non-dairy coffee cake and I'm actually starting to like it except for the fact that the prices for the dairy substitutes are a bit on the high side. Still, having friends who are lactose intolerant actually forces me to make non-dairy creations that is both delicious and tastes like the real deal. I was torn between making a new creation or sticking to a new favorite, the Clemintine Torte, but I finally decided to go with a new recipe. After all, the more the better, and I know that a few have commented how they preferred non-dairy versions of my cakes. 

Copyright 2012 LtDan'sKitchen blogs

I'm using Stephanie Jaworski's recipe but adapting it using non-dairy substitutes and I'm quite pleased that I'm three for three when it comes to substituting her coffee cake recipes from regular to the non-dairy kind. As stated in her recipe, you can definitely switch from blackberries, blueberries to raspberries and I daresay, a combination of two or three will also work. I'm using a combination of blueberries and blackberries for my cake. The batter might seem a bit on the sparse side but they do rise to about an inch after baking. 

Blackberry Cream Cheese Coffee Cake - Adapted* 

Cake:

1 cup flour

1 tsp baking powder

1/8 tsp salt

1/4 cup Earth Balance buttery sticks, room temperature

1/2 cup white sugar

1 large egg

1/2 tsp pure vanilla extract

1/3 cup soy yogurt

1 cup fresh blackberries, raspberries or blueberries or 1/2 cup raspberry

Streusel Topping:

1/3 cup flour

1/3 cup white sugar

1 tsp cinnamon

1/4 cup cold unsalted Earth Balance vegan buttery sticks, cut into pieces

 
Cream Cheese Filling:

8 oz Tofutti Better than Cream Cheese, at room temperature

1/4 cup white sugar

1 large egg

1/2 tsp pure vanilla extract

1 tbsp lemon zest (peel)

1 tbsp flour

1. Preheat oven to 350°F. Butter a 9-inch spring form pan and line the 
    bottom of the pan with parchment paper.

2. In a large bowl, mix together the flour, sugar, and ground cinnamon. 
    Cut in the buttery sticks with a fork until it resembles coarse crumbs. 
    Set aside. 

3. In your electric mixer or food processor, beat the Tofutti cream  
    cheese until creamy and smooth. Add the rest of the filling 
    ingredients and beat until smooth and creamy. Transfer to a bowl 
    and set aside.

4. In a separate bowl, whisk together the flour, baking powder, and  
    salt. In the bowl of your electric mixer with the paddle attachment, 
    beat the butter until smooth and creamy. Add the sugar and beat 
    until light and fluffy. Add the egg and vanilla and beat until 
    incorporated. 

5. Add the alternately with the soy yogurt, and beat only until combined. 

    Spread the batter onto the bottom of the pan and and form a slight 

    ridge on the edges. 

6. Spread the cream cheese filling over the cake batter. Scatter the fresh 

    berries over the filling and top with the streusel.

7. Bake for about 60 to 70 minutes or until the streusel is golden brown and 
    a toothpick inserted in the center of the cake comes out clean. 

    Remove from oven and place on a wire rack to cool slightly. 

8. Serve warm or at room temperature with a side of whipped cream  

    and espresso coffee.

* Blackberry Cream Cheese Coffee Cake - Joy of Baking recipe