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3. In a separate large bowl, and using a whisk, whip egg substitute, soy milk, unbleached cane sugar, and canola oil for 1 or 2 minutes or until well blended. Add corn (if using), and mix well.

4. Using a large rubber spatula, fold dry ingredients into wet ingredients just until moistened. Do not overmix.

5. Using a ⅓ cup measure, fill muffin cups ¾ full. Bake for 20 to 24 minutes or until lightly browned and muffin tops spring back when lightly touched.

6. Remove from the oven, and cool for 5 minutes in the pan on a wire rack. Carefully release muffins from the pan, and cool completely. Store in an airtight container, or freeze in zipper-lock bags.

VEGAN VOCAB

Cornmeal comes in fine, medium, and coarse grind, and yellow, white, and blue colors. Steel-cut yellow cornmeal is ground with almost all the husk and germ removed. Stone-ground cornmeal is a bit nuttier. White cornmeal is most often used in southern cooking for cornbread, and blue cornmeal is a little more rare. Any of these colors can be used, but be sure the cornmeal is a fine grind for this recipe.

Chapter 4

Buckles and Coffee Cakes

In This Chapter

• Delicious buckles

• Scrumptious coffee cakes

• Fruit-filled treats

• Chocolate and carob-based coffee cakes

The thought of Mom’s crumbly cinnamon coffee cake with brown sugar streusel makes your mouth water. Or maybe Grandma’s old-fashioned buckle loaded with blueberries does it for you. Just because you’re vegan doesn’t mean you have to do without these yummy treats. Whatever you choose—buckle or coffee cake—they’re both in this chapter, dairy free and egg free.

Buckles Versus Coffee Cakes

What’s the difference between a buckle and a coffee cake? Both buckles and coffee cakes are like quick breads and muffins, which rely on chemical leaveners such as baking powder and baking soda to rise.

A buckle is more like a one-layer cake with a finer texture. Buckles generally have fruit baked in the batter with a streusel topping that gives them a “buckled” look, hence the name. A coffee cake, on the other hand, has a more crumbly texture similar to a muffin, and most often it’s adorned with cinnamon streusel topping.

Blueberry Buckle

This vegan buckle, with fresh lemon zest and cinnamon in the batter, is studded with plump blueberries. The finishing touch? The baked buckle is soaked with sweet-tart lemon syrup.

Yield:

1 (9-inch) buckle

Prep time:

30 minutes

Bake time:

45 to 50 minutes

Serving size:

1 slice

1½ cups unbleached all-purpose

flour

⅓ cup light brown sugar, firmly

packed

½ tsp. plus pinch salt

4 TB. grated lemon zest

⅓ cup plus 6 TB. nonhydrogenated

vegan margarine

½ cup whole-wheat flour

1 tsp. cornstarch

1 tsp. aluminum-free baking

powder

½ tsp. baking soda

¼ tsp. ground cinnamon

¾ cup plus ⅓ cup unbleached cane

sugar

Egg substitute for 2 large eggs

½ cup Vegan Buttermilk (recipe in

Chapter 2)

2½ cups fresh or frozen blueberries

¼ cup water

Juice of 1 lemon

1. Preheat the oven to 350°F. Lightly coat a 9-inch square or round baking dish with cooking oil spray.

2. In a medium bowl, and using a wooden spoon, blend ½ cup unbleached all-purpose flour, light brown sugar, pinch salt, and 2 tablespoons lemon zest. Add ⅓ cup vegan margarine, and using a pastry blender, cut in until mixture resembles small peas. Set aside for streusel topping.

3. Into a separate medium bowl, sift remaining 1 cup unbleached all-purpose flour, whole-wheat flour, cornstarch, aluminum-free baking powder, baking soda, remaining ½ teaspoon salt, and ground cinnamon, or blend with a wire whisk.

4. In a large bowl, and using an electric mixer fitted with a paddle attachment on high speed, beat remaining 6 tablespoons vegan margarine, ¾ cup unbleached cane sugar, and remaining 2 tablespoons lemon zest for 1 or 2 minutes or until light and fluffy, scraping the bowl as needed with a rubber spatula. Add egg substitute, mix well, and scrape down