Vegan Coffee Cake

• 8-inch baking dish
• two large bowls
• fork
• wooden spoon

• ¾ c non-dairy milk
• 1 t cider vinegar
• 2¼ c flour, divided
• 1/3 c brown sugar
• 1 t cinnamon
• ¼ t nutmeg
• ¾ c vegetable or nut oil, divided (I use walnut oil)
• 1/3 c sugar
• 1 t vanilla
• 2 t baking powder
• ½ t salt

Combine milk and vinegar in one bowl and set aside.

In another bowl, 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.

To the milk, add sugar, remaining oil, and vanilla, then stir in remaining 1¼ c flour, baking powder, and salt. Pour this batter into the baking dish and evenly cover with the crumbs. Push the topping down just 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 1 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 (photo shows coffee cake with orange marmalade)

Adapted from the recipe for “East Coast Coffee Cake” in Vegan Brunch (read my review).

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