Saturday, May 14, 2011
East Coast Coffee Cake (vegan)
This morning, I had no eggs in the fridge. It was too early and I was too lazy to go anywhere to buy eggs, so I decided that today was a good day to try another vegan recipe! I had tofu in the fridge too, so started out my vegan recipe searching by looking for a muffin or scone with tofu in it. Somewhere along the way I found a post on Vegansaurus for East Coast Coffee Cake, which they found in one of Isa Chandra Moskowitz's many classy vegan cookbooks. I swear that Isa has written half the vegan recipes out there worth trying. I read the comments carefully and made a few changes, which I present to you here. But please do visit the original recipe and check out Ms. Moskowitz's book Vegan Brunch for even more amazing ideas.
East Coast Coffee Cake
For the topping:
1/2 cup flour
1/3 cup brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
3 tbsp canola oil
For the cake:
3/4 cup soy milk
1 tsp. apple cider vinegar (I used distilled white because otherwise I had rice or balsamic, meh)
1/3 cup sugar
1/2 cup canola oil
1 tsp. vanilla
1 1/4 flour
2 tsp. baking powder
1/2 tsp. salt
Preheat over to 375F. Grease a pan equal to or smaller than an 8" square. I used a 5x8 one because I wanted it a little thicker. Mix the milk and vinegar together and set aside to curdle for five minutes.
Make the topping:
Mix together flour, sugar, cinnamon and nutmeg. Pour in 2 tbsp of the oil and toss with a fork, add additional tbsp until mixture is evenly moistened.
Make the cake:
In a large bowl, mix milk mixture, sugar, canola oil and vanilla. Stir in flour, baking powder and salt, and mix until smooth.
Pour batter into pan. Evenly sprinkle the topping over the batter.
Bake 25 minutes before checking it for the first time. Mine was perfect at 25. You might consider lowering the temperature to 350, which is what would usually be called for in a baked good.
I could taste that this was oil instead of butter, but it has a beautiful crumb and makes a delicious breakfast treat!
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I altered the recipe and it came out perfect! I doubled the recipe, added half butter and half oil in both the topping and the cake. I mixed everything together really well and added a bit more milk then added the baking powder. I lightly mixed in the baking powder and bakwd about an hour at 350. Oh, i also buttered the pan instead of oil. Perfect eggless coffee cake! Thank you!
i tried this recipe for the first time today and it came out perfectly! i definitely recommend trying it!
Thank you for sharing this recipe! We are eating through an elimination diet and I desperately needed an eggless breakfast food. I altered the ingredients quite a bit, but I am so thankful you posted an egg-free treat! It was delicious!!!
This reminds me of the coffee cake recipe on the Bisquick box I grew up on. I've made it several times and it is just fabulous!
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