Description
A tender, moist vanilla cake topped with a sweet “buttery” streusel (without the butter or oil!). This vegan coffee cake is filled with all the flavor of a regular coffee cake without all the sugar and processed ingredients.
Ingredients
- FOR THE STREUSEL:
- ½ cups Whole Wheat Flour
- 2 Tablespoons Coconut Sugar
- 1 teaspoon Cinnamon
- ¼ cups Coconut Cream, Refrigerated (See Note)
- FOR THE COFFEE CAKE:
- 1 Tablespoon Ground Flax
- 3 Tablespoons Water
- 1-¼ cup Whole Wheat Flour
- ½ teaspoons Baking Soda
- ½ teaspoons Baking Powder
- ⅓ cups Sugar
- 1 cup Coconut Milk (See Note)
- 1 teaspoon Vanilla
- ½ Tablespoons Apple Cider Vinegar
- FOR THE CINNAMON SUGAR TOPPING (optional):
- 1 teaspoon Cinnamon
- 1 Tablespoon Coconut Sugar
Preparation
For the streusel:
Mix flour, sugar, and cinnamon. Drop in spoonfuls of coconut cream. Using a fork, mix coconut cream and flour mixture until you reach a crumble consistency. You don’t want a ball of dough but rather crumbles of dough.
For the cake:
Preheat oven to 350°F. Lightly oil or line with parchment paper an 8×6 inch rectangular baking dish and set aside.
Make a flax egg by mixing flax and water. Set aside to thicken.
In a big mixing bowl, mix flour, baking soda, baking powder, and sugar.
In a separate bowl, combine coconut milk, vanilla, vinegar, and flax egg. Add wet ingredients into dry and mix until just combined.
If adding optional cinnamon sugar topping, mix together cinnamon and sugar and set aside.
Pour batter into baking dish. If using, sprinkle cinnamon sugar mixture over top. Top with streusel and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool at least 20 minutes before serving.
Notes:
• I put my can of coconut cream in the fridge about 30 minutes before using it. You want it be the consistency of softened butter, not runny but not so solid that it’s difficult to mix in.
• Before using the coconut milk for the cake, shake the can before using so the fatty portion is evenly combined with the liquid.
