The Versatile Vegan Coffee Cake

The Versatile Vegan Coffee Cake

Andrea Zeng


This recipe was adapted from Vegan Brunch.


Topping: 1 cup rolled oats
1 cup all purpose flour
pinch of salt
1/2 teaspoon of pumpkin spice mix
1/2 cup light brown sugar, lightly packed
1/3 cup vegetable oil+up to an extra 2 tablespoons if necessary


Cake:
1 1/2 cups of non dairy milk (I used plain soy milk, feel free to use almond, coconut, rice, whatever suits you)
2 teaspoons apple cider vinegar
2/3 cup granulated sugar
2 teaspoons of vanilla
2 3/4 cups of all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon pumpkin spice mix
2/3 cup vegetable oil
1/2 cup of jam ( I used apricot, but since it's getting close to thanksgiving cranberry sauce would be wonderful in this cake)


* instead of jam you could throw in berries during the summer, or apple chunks in the fall, or chocolate chips for extra sweetness. a teaspoon of orange or lemon zest would also liven the cake up. feel free to experiment


1. Preheat your oven to 375. Grease a 9x13 baking dish.


The Cake batter
2. Combine non dairy milk with apple cider vinegar, let mixture sit for 5 minutes, or until it looks slightly thickened.
3.In a large bowl add the milk mixture, vanilla, sugar, and vegetable oil, mix thourougly. In a medium sized bowl mix together the dry ingredients: flour, baking soda, salt, and spices.
4. Add the dry ingredients to the wet and mix thoroughly to combine.


The Topping:


5. Combine the dry ingredients: oats, flour, salt, spices and sugar (just reuse the medium sized bowl used in the cake section of the recipe, saves on dishes!).
6. Slowly add the oil to the dry ingredients in a thin stream, be sure to mix as your pour. You want to get small clumps of crumble, but some sandiness is fine as well. If your mixture is not clumping as much as you would like add the rest of the oil as you see fit.


Assemble
7. Pour all your cake batter into prepared pan. Swirl in the jam ( I find it easiest to dolpe the jam evenly over the cake and swirl it using a butter knife).
8. Place cake on the middle rack of the oven and bake for 40-45 minutes, rotate halfway through baking.
9. Cake is done when light golden brown, and a toothpick inserted into the center of the cake comes out clean. Remove from oven once finished baking and place on a cooling rack for 20 minutes. Then remove cake from pan and allow to cool to room temperature before cutting and serving.


Easy, Serves:24
Prep:30 min
Cook time: 45 min                


andrea_zeng@yahoo.com  
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Thermador Recipe - The Versatile Vegan Coffee Cake
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