Julie Hasson

Coffee Cake Crumble

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JulieJulie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com

 

vegan diner   vegan pizza  Vegan Casseroles

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Coffee Cake Crumble

  • Author: Julie Hasson
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Description

This is a fabulous vegan adaptation of our favorite coffee cake. It never lasts long in our home as you can see!!!

Ingredients

Scale
  • Topping:
  • 1 cup unbleached all-purpose flour
  • 3/4 cup packed brown sugar (light or medium)
  • 4 tbsp Earth Balance, melted
  • 1 tsp ground cinnamon
  • Cake:
  • 1 cup vanilla or plain soymilk
  • 1 tsp apple cider vinegar
  • 2–1/4 cups unbleached all-purpose flour
  • 1 tsp ground cinnamon
  • 1–1/2 tsp baking soda
  • 1–1/2 tsp baking powder
  • 1 cup packed brown sugar (light or medium)
  • 3/4 cup granulated sugar
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • Egg replacer for 1 egg, mixed with necessary water according to package directions (I like Bob’s Red Mill Brand)
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350°F
  2. Glass baking dish, 9 x 13-inch greased
  3. Serves 12
  4. Topping: In a small bowl, combine the flour, brown sugar, melted Earth Balance and cinnamon, mixing well. Set aside.
  5. Cake: In a measuring cup, mix together the soymilk and vinegar to create “buttermilk” and set aside. In a separate bowl, combine the flour, cinnamon, baking soda and baking powder, mixing well. In the bowl of a stand mixer (or a large bowl), combine the sugars, oil, applesauce and vanilla, beating well. Add the reconstituted egg replacer, beating on high speed until well beaten, about 20 seconds or so. Alternately add both the reserved “buttermilk” and flour mixtures to the mixer bowl, beating just until smooth.
  6. Spread batter in prepared pan. Sprinkle reserved topping evenly over batter. Bake in preheated oven for about 50 minutes, or until a tester inserted in center comes out clean. Remove cake from oven, place on a rack and let cool completely before cutting cake. If desired, lightly dust cooled cake with powdered sugar.

Notes

Copyright © 2006 Julie Hasson

 

 

Reader Interactions

Comments

  1. Gina

    This recipe is great ! My husband and I just got diagnosed with an egg allergy and my son and I dairy so this recipe has been a dream as we always loved coffee cake. Making it my second time already and my husband said to me don’t change a thing. Thanks again!



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