vegan coffee cake

coffee cake *blueberry version

coffee cake

this is a classic coffee cake i came across years ago on martha stewart's website, the original recipe was a hit around the office, yet it was missing something to me...i fiddled with it and veganized it and got the best coffee cake that is versatile enough to add fruit, serve for breakfast, snack or dessert. the crumb is amazing!

ingredients:

for the crumb topping:

1 c. melted vegan "butter"
1 c. packed brown sugar (light)
2 1/2 c. unbleached all-purpose flour
1 1/2 tsp. cinnamon

for the cake:

3 c. unbleached, all-purpose flour
1 c. granulated sugar
5 tsp. baking powder
1 tsp. salt
3 tsp. ener-g egg replacer (equivalent of 2 eggs)
4 tbl. warm water
1 c. vanilla almond milk (or your fav. vegan milk)
1 tbl + 1/2 tsp vanilla extract
1/4 c. canola oil

directions:

1. Preheat oven to 325. oil and flour a standard round spring form pan, set aside.

2. prepare crumb topping. melt butter, set aside to cool. meanwhile, in a medium bowl mix brown sugar, flour and cinnamon together until throughly combined. once combined, pour melted butter into bowl and combine ingredients until sugar mixture is evenly moistened with butter, and large crumbs form. set aside.

3. prepare cake. mix together ener-g egg replacer by placing measured "egg" into bowl or blender/food processor and then add water. whip/blend until throughly mixed and lightly foamy and thick. set aside.
In a large bowl sift together (3 c.) flour, granulated sugar, baking powder and salt. whisk together to throughly mix all ingredients. set aside. in a second smaller bowl, whisk egg, almond milk, canola oil and vanilla together. make a well in the flour mixture and pour wet ingredients into well, stir together until just combined, being careful not to over mix.

4. pour cake batter into spring form pan, and gently spread it evenly around pan. top with crumb topping, evenly spreading crumb over cake batter.

5. bake for 50-60 minutes (depending on oven) checking for doneness with a toothpick after 50 minutes.

blueberry version:
after pouring cake batter into pan, place one cup of clean, dry blueberries evenly on top. top with crumb topping and proceed with recipe.

enjoy!

-ki

Comments

[Teresa]

This recipe looks wonderful. Thank you for posting!

[ki]

thank u!! its a wonderful recipe that's been evolving for a good 10 years...let me know how it works for you!

[Audra]

Is the cake batter supposed to be thick? Mine turned out very thick.

[Vegan Baker]

This recipe is incorrect. It either needs another cup of soymik or it has one too many cups of flour.

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What is the ideal water temperature to make expresso coffee?
It is very important that this is the answer for expresso specifically
and not drip coffee methods

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I prefer the chocolate cake because you can eat it with coffee or milk and the flavor is better than the other one. the ingredients are simple so the preparation is really fast.

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Great site Garth! I've looked at it many a time and enjoyed. Now I understand why the Chinese do exercises every morning as a way of life... (that's true isn't it, that a.m. exercise is a way of life?

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Love it

[kevin kirkwood]

I wonder how it taste. Interesting.

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[Deana Etherica]

This came out really delish, it was a bit salty and not as crumbly as I hoped but still good. I'll keep working on it. Thanks!

[arginine]

Im sure i can't get rid of this once i see it myself.