COFFEE CAKE (VEGAN!)
This is my favourite coffee cake recipe, which I've turned vegan with great success. Adapted from a sour cream coffee cake recipe that my mom used to make from The Joy of Cooking.
Provided by Ariix
Categories Breads
Time 45m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Make the streusel topping: mix together the 2 tbsp flour, brown sugar, cinnamon, margarine in a small bowl; add nuts and set aside.
- Sift or stir together the flour, sugar, baking soda, baking powder, and salt in a medium bowl.
- Stir the egg replacer into the water until mixed (in a large bowl), then add the soy yogurt (be sure to use a brand of soy yogurt that is very smooth and creamy tasting).
- Add dry ingredients to the yogurt mixture and beat with a spoon just until smooth.
- Scrape into an 8" or 9" pan, either nonstick or lightly oiled/sprayed.
- Sprinkle the streusel topping evenly over the batter.
- Bake in preheated 350 degrees F oven, for about 30-35 minutes or until done (depends on the size/shape of your pan- you may need to check after 25 min if the pan is quite shallow).
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- Line a pan with parchment with parchment hanging on the edges. Preheat the oven to 350 deg F (176 C). In a bowl, mix in the wet ingredients until the sugar is fully combined.
- In another bowl, whisk 1 1/2 cup flour, baking powder, baking soda and salt. (Add spices of choice if you like. Add berries, or pineapple, or candied ginger if you like. Add 2 tbsp almond flour to the dry for additional texture (optional)).
- Fold into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter. Pour into a parchment lined pan.
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