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
- Preheat oven to 350°F
- Glass baking dish, 9 x 13-inch greased
- Serves 12
- Topping: In a small bowl, combine the flour, brown sugar, melted Earth Balance and cinnamon, mixing well. Set aside.
- 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.
- 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
