|Vegan Coffee Cake|
Vegan Coffee Cake
-2 1/2 cups flour
-1 1/2 cups brown sugar
-2/3 cup Crisco or vegan butter/margarine
-1 1/2 teaspoons The Vegg and 3oz hot water (Egg Substitute)
-1 1/3 cup vegan milk, plus 1 teaspoon white vinegar (to make a vegan "buttermilk")
-1 teaspoon vanilla extract
-1/2 teaspoon salt
-1/4 teaspoon ground ginger
-1/2 ground cinnamon
-1/2 teaspoon ground nutmeg
-2 teaspoons baking powder
-1/2 teaspoon baking soda
-1/2 cup chopped walnuts (you could also use pecans or almonds)
Heat Oven to 350 Degrees
Grease and flour the bottom and sides of a 13x9x2 inch baking pan or for a round cake I used a large spring form cheesecake baking pan. Set aside to use later.
In your stand mixer (or by hand) combine your flour, brown sugar, and salt. When mixture is together, add your vegan butter substitute and mix until it resembles coarse crumbs, set aside 1/2 cup of this for the topping and mix with your nuts. After setting aside the 1/2 cup & nuts, Add in baking powder, baking soda, cinnamon, nutmeg, and ginger into the remaining mixture.
In a 2 cup mixing bowl, Add vegan milk and vinegar and sit to curdle (this makes your vegan "buttermilk"). In a food processor prepare your Vegg as with your water and pour it into the buttermilk mixture. Add vanilla and whisk together with the "Buttermilk" and Vegg. Once this mixture is all done, pour into the flour mixture to combine until moistened. Use spatula as needed to scrap sides and bottom to get all of the batter combined. Take your prepared baking pan and pour batter into the pan smoothing the top and sides to level it. Sprinkle your topping mixture evenly over batter.
|Batter & Topping ready for the Oven|
Bake for 45 to 50 minutes (if using the spring form pan) or 35 to 40 minutes (if using the 13x9x2 in baking pan) until a toothpick or knife inserted in the middle of the cake comes out clean. Remove from oven and cool slightly, serve warm or if you want cold with your favorite beverage. Enjoy!
|Vegan Coffee Cake|