Blueberry Buckle Vegan Recipes

BLUEBERRY BUCKLE (VEGAN)

Blueberry Buckle (Vegan) image

Haven't tried this yet, but I love blueberry buckles and this vegan version sounds delicious. Recipe suggestion is to serve with soy ice cream, if desired. Cooking time does not include allowing the baked buckle to cool before unmolding and serving, so allow some extra time. From VT July/August 2006

Provided by Annisette

Categories Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup whole wheat pastry flour (or spelt flour)
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
4 -6 tablespoons canola oil
1 cup whole wheat pastry flour (or spelt flour)
1 cup all-purpose flour
2 teaspoons baking powder
3/4 cup maple syrup
1/3 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon salt
4 cups fresh blueberries

Steps:

Preheat oven to 350°F.
Grease 9 inch springform pan and wrap bottom with foil.
For Streusel: In bowl, combine flour, sugar, cinnamon, baking powder, and salt. Stir in oil 1 tablespoon at a time until the mixture looks crumbly. Set aside for later.
For Cake: Sift flours and baking powder into a bowl.
In a second bowl, whisk together syrup, oil, vanilla, and salt.
Stir syrup mixture into flour mixture. Fold in the blueberries.
Spread batter in prepared pan. Sprinkle streusel over the top.
Bake for 1 hour and 10 minutes, or until toothpick inserted in center comes out clean.
Cool 30 minutes on wire rack.
Allow to cool 15 more minutes, unmold, and serve.

Nutrition Facts : Calories 296.5, Fat 11.3, SaturatedFat 0.9, Sodium 224.5, Carbohydrate 47.2, Fiber 3.7, Sugar 22.5, Protein 3.8

VEGAN BLUEBERRY BUCKLE

Vegan Blueberry Buckle image

Make and share this Vegan Blueberry Buckle recipe from Food.com.

Provided by swirlycinnacakes

Categories Dessert

Time 1h20m

Yield 1 cake, 1 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup whole wheat pastry flour or 3/4 cup spelt flour
1/3 cup sugar (flavored with vanilla)
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons canola oil
1 cup all-purpose flour
1 cup whole wheat pastry flour or 1 cup spelt flour
2 teaspoons baking powder
3/4 cup pure maple syrup
1/3 cup canola oil
2 teaspoons vanilla
1/2 teaspoon salt
4 cups fresh blueberries

Steps:

Preheat oven to 350.
To make the streusel: In a medium bowl, toss together flour, vanilla sugar, cinnamon, baking powder and salt. Gradually stir in 1 tablespoon oil at a time until the mixture looks crumbly.
To make the cake: In a medium bowl, whisk together flours and baking powder.
In another medium bowl, whisk together maple syrup, oil, vanilla and salt. Pour into the dry ingredients and stir just until combined. Gently fold in the blueberries.
Scoop the mixture into a 9" springform pan lightly coated with nonstick spray. Use an off-set spatula to smooth the top. Scatter the top with the crumbly streusel mixture.
Bake until toothpick placed near the center comes out mostly clean with a few moist crumbs attached, about 60 to 70 minutes. Remove and place on a wire rack - after amount 30 minutes, remove the sides and let completely cool before cutting.

Nutrition Facts : Calories 3558.3, Fat 136.2, SaturatedFat 10.3, Sodium 2693.7, Carbohydrate 566.1, Fiber 44.2, Sugar 270.4, Protein 46.1

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