Crumbly and just a little sweet, perfect with your morning coffee or tea.
Yield: 6-8 servings
Time: 1 hour
Tools
- 8-inch baking dish
- two large bowls
- fork
- wooden spoon
Ingredients
- ¾ c non-dairy milk
- 1 t cider vinegar
- 2¼ c flour, divided
- ⅓ c brown sugar
- 1 t cinnamon
- ¼ t nutmeg
- ¾ c vegetable or nut oil, divided (I like walnut oil)
- ⅓ c sugar
- 1 t vanilla
- 2 t baking powder
- ½ t salt
- optional additions (see Variations, below)
Directions
Preheat oven to 375. Oil the baking dish.
Bowl 1: Combine milk and vinegar and set aside.
Bowl 2: Combine 1 c flour, brown sugar, cinnamon, and nutmeg. Slowly drizzle in ¼ c oil, constantly but gently mixing the flour around with a fork or your fingers as big crumbs form. Set aside.
Bowl 1: Add remaining oil, sugar, and vanilla and mix well. Stir in remaining 1¼ c flour, baking powder, and salt. Spread this batter into the baking dish.
Evenly cover the batter with the crumbs from bowl 2, and press the topping down slightly.
Bake 35-40 minutes, until the topping is golden brown and a knife inserted into the center comes out clean.
Let cool for at least an hour before serving.
Variations
- Banana: add a mashed banana to batter.
- Berry: fold 1 c fresh or frozen berries into the batter (add 5 minutes cooking time if frozen).
- Cinnamon fig: combine 1½ c diced dried figs, 1 t cinnamon, and 2 T brown sugar, sprinkle on top of batter.
- Chocolate chip: fold 1 c chocolate chips into batter, or sprinkle on top of batter.
- Jam: drop ¾ c of jam by the spoonful on top of batter before adding topping (photo shows coffee cake with orange marmalade).
Notes
Adapted from the recipe for “East Coast Coffee Cake” in Vegan Brunch (read my review).
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