Vegan Coffee Cake

Nearly two weeks ago I posted on Facebook that Ben had made coffee cake and that it was amazing. Well, I’m finally around to posting the recipe. This coffee cake is the classic butter and cinnamon-style and is very decadent. It’s delicious with coffee or tea and as breakfast or dessert!

Topping
1 C White all-purpose flour
1 C Brown sugar, packed
1/2 C Earth Balance, melted
1 tsp Cinnamon

Batter
1 C Earth Balance, melted
3/4 C Brown sugar, packed
1/2 C Granulated sugar
2 tsp EnerG egg replacer
2 Tbs water
1 1/2 tsp Vanilla
1 C White all-purpose flour
1 C White cake flour (or you can use another cup of all-purpose)
1 tsp Baking powder
1/4 tsp Salt
1/3 C Coconut milk
1 tsp Apple cider vinegar

Preheat oven to 325 degrees.

Make topping by combining four, brown sugar, Earth Balance, and cinnamon. Place the crumble in the freezer so that the Earth Balance can solidify.

In a large bowl, cream Earth Balance, brown sugar, and granulated sugar with an electric mixer until smooth and fluffy. Whisk EnerG egg replacer and water together and add to the Earth Balance mixture. Next, add vanilla to the Earth Balance mixture and combine.

Whisk coconut milk and apple cider vinegar in a separate bowl and let sit for a few minutes.

In a separate bowl, combine flour, baking powder, and salt. Add the dry mixture to the wet ingredients a little bit at a time. Then whisk in the coconut milk mixture.

Spoon the batter into a greased and flour-dusted 9 x 13-inch baking pan.

Remove the crumble from the freezer and use your hands to break it up and sprinkle it over the batter. Be sure the topping completely covers the batter.

Bake cake for 50 minutes, or until the edges begin to turn light brown. Cool and serve!

Recipe thanks to:
Food.com

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