For the majority of my childhood, I thought coffee cake actually had coffee in it. There were some great cakes I missed out on because of that misconception. I really did not (and still do not) like the taste of coffee, so I avoided coffee cake. It made sense. Why would you name it coffee cake if it doesn’t contain a single drop of coffee? It does not make sense.
What also doesn’t make sense is that cake is allowed for breakfast when it has the word coffee in front of it. Chocolate cake? Not for breakfast! Red velvet cake? Not for breakfast! Coffee cake? Yeah sure, go for it. Sometimes we just need to accept and embrace the things that don’t make sense. Yay for breakfast cake! Eat some celery beforehand to balance it out.
Moving on to my adult years, I’ve come to learn that I can eat coffee cake while still maintaing my strong aversion (hatred) of coffee. Oddly enough, I do love the smell of coffee.
So, this recipe. It’s one to put in your “easy yet impressive” file. I’m discovering more and more that I like those kind of recipes! If you’ve made my Vegan Cinnamon Streusel Muffins, then you can make this cake no problem. It’s actually the exact same ingredients (slightly different amounts and combinations) plus baking soda and whole wheat pastry flour. Small changes can make all the difference!
One small thing that makes all the difference for this cake is a ripple of the cinnamon topping right through the middle. The (vegan) butter in the topping lightly oozes out to the batter as it’s baking, giving a rich, buttery flavor to the entire cake. I find it odd that “buttery” was the first word I thought of to describe this cake when I was taste-testing. You know, considering it’s vegan and doesn’t have any real butter in it. It’s a magical cake. Now back to the cinnamon ripple…
- 1 cup non-dairy milk*, minus 1 Tablespoon
- 1 Tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup canola oil
- 1 Ener-G Egg Replacer egg (1 1/2 teaspoons egg replacer + 2 Tablespoons warm water)
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat pastry flour (or sub another 1/2 cup all-purpose flour)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) vegan butter, melted
- Preheat oven to 350°F. Coat a 9x9” square baking pan with non-stick cooking spray. Set aside.
- In a small bowl, combine the milk and vinegar. Set aside to curdle for a few minutes while you prepare the other ingredients. It should look frothy by the time you are ready to use it.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Add the curdled milk mixture, oil and egg replacer, and gently stir with a large wooden spoon only until evenly moistened. Do not over-mix. The batter will be slightly lumpy.
- Next, make the crumble filling/topping. Stir together the flours, sugars, cinnamon and salt. Pour in the melted butter and mix with a spoon until thoroughly combined. It will somewhat resemble a gritty paste.
- Spread half the cake batter into the prepared pan. Using your fingers, crumble half of the cinnamon mixture on top. Repeat once more to form two layers: batter, crumble, batter, crumble.
- Bake for 50-55 minutes until golden and a toothpick inserted in the center comes out clean. I loosely covered my cake with aluminum foil during the last 12 minutes of baking to prevent over-browning. Remove cake from oven and let cool on a wire rack before serving.
- Leftover cake will keep well covered at room temperature or refrigerated for up to at least 4 days.
- (serving size = 1/9 of cake)
- Calories: 432
- Fat: 17g
- Carbohydrates: 66g
- Fiber: 2g
- Sugar: 34g
- Protein: 4g
- Sodium: 879mg