On Christmas eve, my mom was saying how much she would like a coffee cake for Christmas morning, along with our traditional Strata (which we also successfully veganized this year! Future post!). Thanks to Pinterest, I was able to find an easy peasey recipe within minutes. I chose this one because it looked similar to one of my all-time faves when I was little – Entenmann’s Crumb Coffee Cake. This recipe comes from Isa Chandra Moskowitz’s Vegan Brunch (totally getting that book ASAP! You should, too!). In the two more “complicated” baking attempts I’ve made recently (I say “complicated” because the other recipe just consisted of mixing a can of pumpkin and Duncan Hines yellow cake mix to make easy pumpkin muffins), both recipes came from her! I made some of my own little “tweaks” on this recipe, but overall, man, is it good. Just like when I was little.
Vegan Coffee Cake
Recipe Courtesy of Vegan Brunch
1 cup flour
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup canola oil, plus up to 2 tbs more, if needed
3/4 cup non-dairy milk
1 tsp apple cider vinegar
1/3 cup sugar
1/2 cup canola oil
1 tsp vanilla
1 1/4 flour
2 tsp baking powder
1/2 tsp salt
Jersey City Vegan’s Addition for the topping – Vegan Powdered Sugar
- Pre-heat oven to 375°F and lightly grease an 8 in. round springform pan or 8 in. square pan. In a small bowl, add milk for the cake and the vinegar; set aside to curdle
- For the topping, mix together flour, sugar, cinnamon and nutmeg in a small mixing bowl. Drizzle in canola oil by the tablespoon, using your fingers to swish around the mixture until crumbs form. Alternate drizzling and mixing until all the oil is used and large crumbs have formed.
- For the cake, mix together the milk mixture, sugar, canola oil and vanilla in a large mixing bowl. Sift in the flour, baking powder and salt and mix until smooth.
- Pour the cake batter into the prepared pan. Evenly sprinkle on the topping and pat it down lightly.
- Bake for 35 to 40 min. or until a knife inserted through the center comes out clean.
- Let cool for at least an hour (or as long as you can stand) before slicing and serving.
- JCV addition – Scoop a 1/2 cup of vegan powdered sugar into a sifter, and sprinkle (GENEROUSLY if you’re like me and loved that Entenmann’s cake) on top.
I have made this recipe AGAIN since Christmas (twice in the same week, WHAT?!) except I made them in cupcake form to bring into the office. Adjust the baking time to 20 minutes, but check them once 15 mins rolls around… my oven is kind of wonky so someone who might have a better oven might have the cupcakes cook faster. Now, if only I had actually remembered to bring the cupcakes in to work! I ended up leaving them in their bag on the kitchen counter, only realizing it when I was about to get on the train into Manhattan. Doh. More for Melissa & I! And it’s official: I love to bake!