Saturday, October 26, 2013

Cinnamon Coffee Cake


This coffee cake comes from a recipe I got from The Joy of Vegan Baking.  I specified some of the unspecific ingredients that I choose to use and added a few extra spices that I like.  I make this coffee cake a lot.  Especially on Christmas morning! It fills the house with the spicy smells of cinnamon and ginger and is the perfect sweet treat to have while enjoying a cup of coffee and watching everyone open their presents.  Have family in town?  This is a great breakfast that everyone can enjoy without people knowing that it’s vegan. 



Why is it that whenever you tell someone who isn’t vegan that they food you made is vegan they FREAK OUT?!  I typically just go the sneaky route: make it vegan, call it something generic (Cinnamon Coffee Cake), watch people dig in, then serve myself.  IF they realize that the only vegan in the room is eating it too, they may say something along the lines of, “wait, you can eat this??” to which I respond, “Ohhh yeah, did I forget to mention that this is vegan?”  Then they respond, “BUT this is so good…” SURPRISE YA WHACKOS, VEGAN FOOD IS DELICIOUS!!! It just comes with a weird stigma that omnivores have so sweetly labeled all things vegan with.  Thanks, but I’ll just continue to impress you with vegan food until you decide to stop being stupid… Sorry crazy rant over… here’s the recipe:



Cake

1 cup unsweetened almond milk (can substitute other unsweetened non dairy milk)

1/3 cup canola oil

1 TBS white distilled vinegar

1 cup unbleached all-purpose flour

1/2 cup granulated sugar

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1 tsp ground ginger

¼ tsp salt



Crumble

3/4 cup unbleached all-purpose flour

1/4 cup brown sugar

1-2 tsp ground cinnamon

1/2 tsp ground ginger
a pinch of nutmeg

1/4 tsp salt

3/4 cup chopped walnuts or pecans (optional)

1/3 cup Earth Balance Coconut spread, melted  (can sub other non-dairy butter or canola oil)



Preheat the oven to 350° F.  Grease a 9-inch square baking dish/cake pan.



For the cake: Combine milk, oil and vinegar in a bowl and set aside.  In a large bowl mix together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Add the milk mixture and stir until just combined.  Pour into the prepared baking dish.



Crumble Topping: in a small bowl combine the flour, sugar, cinnamon, ginger, salt, and walnuts.  Add the butter/oil and use your hands to thoroughly work it into the dry ingredients.  Spoon crumble on top of the batter, covering the entire area.



Bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.  Let it cool slightly, and serve warm or at room temperature.



So yummy!  Definitely put this in your recipe book. Good for breakfast, brunch, or after dinner coffee.  Covered tightly with foil, it'll last about a week... If you can keep your hands off it that long!

(FINALLY GOT A PIC OF THIS!!!! You're welcome) 


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