Tag: Coffee cake

Vegan Coffee Cake

Vegan coffee cake

Recipe from: thecleaneatingmama.com

ingredients

  • For the crumb topping:
  • 1/3 cup melted non-dairy butter, such as Earth Balance
  • 1/2 cup turbinado sugar or brown sugar
  • 1 cup spelt flour
  • 1 1/2 teaspoon cinnamon
  • For the cake:
  • 1 1/2 cup spelt flour
  • 3/4 cup natural cane sugar, organic if possible
  • 2 1/2 teaspoon baking powder
  • 1/2 teasp salt
  • 1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
  • 1/2 cup non-dairy milk of your choice
  • 1/8 cup apple sauce
  • 1 tablespoon pure vanilla extract

directions

  1. Preheat oven to 325 degrees.
  2. Prepare the crumb topping – melt butter, set aside to cool. In a medium bowl combine sugar, flour and cinnamon. Then add butter and mix until ingredients are fully wet. You will have globs of sugar mixture
  3. Prepare the cake – Combine flax and water first. Then in a medium bowl combine milk, apple sauce, vanilla and flax egg. Mix well. Then add dry ingredients. Mix until all flour has been combined, but be careful not to over mix.
  4. Pour batter into a 9 x 9 baking dish that has been lightly sprayed with cooking spray. Now evenly add your crumble to the top of the cake batter.
  5. Bake for 40 minutes. Check with a toothpick to make sure cake has fully cooked.

Vegan Coffee Cake

 

 

The crumble topping was good, not too sweet and had a balanced cinnamon spice-ness. The cake was pretty simple. I like a more fluffy cake, but in it’s defense, this one did have a ‘melt in your mouth’ quality to it. Overall, it’d say its a solid cake, but it’s not necessarily the most amazing one ever. I’ll be experimenting with different recipes to find the ultimate and will keep you all posted!!

 

 

Vegan Coffee Cake
(Adapted from Usually Vegan)

Ingredients
Topping
1 cup whole wheat flour
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 c.+ tbps canola oil

 

Cake
3/4 cup soy-dairy milk
1 tsp apple cider vinegar
1/3 cup (half sugar, half honey)
1/2 cup canola oil
1 tsp vanilla
1 1/4 whole wheat flour
2 tsp baking powder
1/2 tsp salt

 

Directions

  • Preheat oven to 375°F
  • Grease an 8 in. pan,
  • In a mug, mix  milk for the cake and the vinegar; set aside to curdle (trust me… you’ll know when it’s curdled)
  • Mix dry ingredients for topping well in a bowl. Slowly drizzle in canola oil by the tablespoon, using your fingers to swish around the mixture until crumbs form. Alternate drizzling and mixing until all the oil is used and large crumbs have formed.
  • Mix cake ingredients together. For this recipe, I just threw it all in a bowl and I”m wondering if maybe that lent a hand to the non-fluffy nature of the cake. next time I’ll try mixing the wet ingredients together, including the curdled milk, and separately mix the dry ingredients then combine.
  • Pour the cake batter into the prepared pan. Sprinkle crumbles on top.
  • Bake for 35 to 40 min. or until a knife inserted through the center comes out clean
  • We were supposed to let it cook for an hour before eating it, but let’s be real, who can wait an hour when the house smells like coffee cake!