Serves 8-12
This month we’ve partnered with Bob’s Red Mill to introduce us to all kinds of interesting whole grains and special ingredients. This week they’re bringing us a delicious coffee cake, so we can have our cake and eat it for breakfast, too!
From the Bob’s Red Mill Team:
“With families going every which way during the Summer, having a slice of this heavenly cake with a cup of coffee (or almond milk for the littles) will be motivation enough for everyone to sit still for just a moment. Bring along this cake when you’re visiting family and friends if you want to be sure to get a repeat invite or are making up for a failure to visit previously. A coffee cake can heal many wounds and build many bridges.”
Check out Bob’s Red Mill’s articles on 5 Ingredients You Should Be Using, and try their other recipes for Caribbean Caviar, Nooch Crackers, and Lemon + Mint Freekeh Salad. And for the best cake-baking experience, be sure to check out our Baking Tools Essentials guide.
Cake
1/2 cup vegan margarine, softened
1 cup coconut sugar
1 serving egg replacer (follow the packet directions to replace 1 egg)
2 tsp pure vanilla extract
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup non-dairy milk
2 tsp apple cider vinegar
Topping
1/2 cup all-purpose flour
1/2 cup coconut sugar
1/4 cup shredded coconut
2 tsp cinnamon
1/4 tsp kosher salt
1/4 cup vegan margarine, softened
Prep
Preheat oven to 350°.
Line a 9-inch round cake pan with parchment.
In a small bowl, combine the non-dairy milk and apple cider vinegar, set aside.
Method
To make the topping, in a large bowl, mix together the all-purpose flour, coconut sugar, shredded coconut, cinnamon, kosher salt, and softened vegan margarine.
Mix to combine then set aside.
In a small bowl, combine the all-purpose flour, baking powder, baking soda, and kosher salt for the cake.
In a different large bowl, cream together the vegan margarine and coconut sugar until light and fluffy.
Add the egg replacer mixed as directed, along with the pure vanilla extract.
Add the dry ingredients to the vegan margarine mixture in small batches, alternating with the non-dairy milk mixture.
Mix until combined.
Spread the batter into the cake pan and sprinkle the topping mixture over the cake.
Bake for 50 minutes or until a tester comes out clean.
Notes + Serving Tips
Serve warm or at room temperature.
Store at room temperature for 2 days or in the refrigerator for up to 5 days.
