Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Cinnamon Spice Crumble Coffee Cake

Cakes - Plain - -

INGREDIENTS

Crumble Topping

1 Cup Unbleached All-Purpose Flour
1 Cup Light Brown Sugar (packed)
2 Teaspoon Ground Cinnamon
Pinch of Salt
5 Tablespoons Earth Balance Vegan Buttery Stick, melted

Cake

1 Cup Plain or Vanilla Soy, Hemp, Almond or Rice Milk
1/2 Teaspoon Salt
1 Cup Light Brown Sugar (packed)
1 Teaspoon White or Apple Cider Vinegar
2/3 Cup Sugar
2 + 1/4 Cups Unbleached All-Purpose Flour
8 Tablespoons Earth Balance Vegan Buttery Stick, melted
2 Teaspoons ground Cinnamon
1 Teaspoon ground Allspice
1/2 Cup Unsweetened Applesauce
1/4 Teaspoon freshly Ground Nutmeg
1 Tablespoons Egg Replacer mixed with 3 Tablespoons Water
2 Teaspoons Baking Soda
1 + 1/2 Teaspoons Baking Powder
2 Teaspoons Vanilla Extract

METHOD

Topping

Whisk the flour, brown sugar, cinnamon and salt together in a bowl. Stir in melted Earth Balance; set aside. Cake

Preheat oven to 350F.

Spray a 9 x 13 baking pan with cooking spray.

Mix soymilk with vinegar; set aside.

Whisk together flour, cinnamon, allspice, nutmeg, baking soda, baking powder and salt in a mixing bowl.

In a separate bowl, whisk together sugars with melted Earth Balance, applesauce, egg replacer and vanilla until smooth.

Alternately, stir the flour and the soymilk into the sugar mixture. Whisk until smooth.

Pour batter into baking pan. Crumble topping over the cake batter, making sure to sprinkle it evenly over the cake.

Bake 45 to 50 minutes, until a knife inserted in the center of the cake comes out clean.

NOTES

Serves 16

Nothing complements a steaming cup of coffee, tea or chai like a buttery wedge of cinnamon coffee cake. Ours is reminiscent of a coffee shop classic redolent with cinnamon, allspice and nutmeg and topped with a buttery brown sugar crumble. Best of all, it's vegan and sure to make you the star of your next brunch.

Recipe provided by Earth Balance