I love this recipe for coffee cake. Not only is it dairy free but it is also fairly low fat! One of the best parts is that you can switch out the fruit for any other fruit or berry that you like! Our favorites to use in this coffee cake are rhubarb, blueberry, or blackberry.
1/2 cup unsweetened applesauce
1 1/2 cups sugar
3 egg whites
1 cup dairy free sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
2 cups blueberries (may be thawed frozen)
1 cup packed brown sugar
2 tbs all-purpose flour
2 tsp cinnamon
2 tbs dairy free buttery stick, softened
Preheat oven to 350 degrees.
Cream applesauce and sugar together.
Beat in egg whites, one at a time.
Mix in dairy free sour cream and vanilla.
Mix flour and baking soda together.
Mix flour mixture into wet ingredients.
Stir in blueberries.
Spread in a greased 9 x 13 baking pan.
Mix together topping ingredients until crumbly.
Sprinkle over the top.
Bake 30 to 40 minutes or until done.
Serve warm or cooled.