For the streusel:
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
3 tablespoons nondairy butter, melted
For the cakes:
1/4 cup nondairy butter
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons vegan sour cream
1/2 cup 8th Continent Soymilk
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup fresh raspberries
To make the streusel: Combine the flour, sugar, and cinnamon in a small bowl. Work the melted butter (add slowly, you might not need all of it) into the preparation, just until coarse crumbs form. Set aside.
To make the cakes: Preheat oven to 400°F. Line a 6 holed muffin pan with paper liners. Cream the butter and sugar together with an electric mixer. Add the sour cream, 8th Continent Soymilk and vanilla. Stir to combine. Add the flour, baking powder, and salt on top. Stir to combine. Gently fold the raspberries into the batter.
Divide the batter evenly into each paper liner. The cakes don’t rise a whole lot while baking, but aim for the batter to reach just below the liner. Generously cover with streusel, pressing it down slightly. Bake 30 to 35 minutes, or until the cakes are light golden brown on top.
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