Besides book blogs, I also follow some vegan blogs. Hey books and food go well together, right?
One of the vegan blogs I follow is called Strawberry Pepper by Eva. Back in March she came up with a recipe for Blueberry Key Lime Crumb Cake(Click for the recipe). I printed out the recipe and finally got around to making it yesterday.
The recipe called for vegan sour cream. There is a vegan sour cream product on the market but I prefer to make my own. I think it tastes more like sour cream and is much lower in fat. Here’s how to make it:
1 12 oz. package of Mori Lite Firm Silken Tofu
1/2 teaspoon Sea Salt
3/4 teaspoon Nutritional Yeast
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Brown Rice Vinegar
Blend well, scrap down the sides blend a bit more and then put in a container to chill.
For the cake, I didn’t bother chilling the 1/2 cup I needed, I just threw it in, as is. I didn’t have a Key Lime, I’ve honestly never seen them here, so I used a regular lime. The recipes calls for 1-2 Tablespoons and I used two. You can’t really taste the lime in the cake, perhaps a key lime would have made a difference but I think you could substitute water if you only have a regular lime available.
I made it in a spring-form pan and the cake turned out perfect. I cut it up and put half in the freezer, since it was for just two of us. Bill and I ate two good size peaces with tea and I saved two more for a later date, probably tomorrow. It was delicious! I made the crumb topping with the pecans and the topping really makes the cake. Try it sometime, you’ll like it too. Be sure to let me know how it turns out.
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