Coffee Cake (Vegan!)

Total Time
45mins
Prep 15 mins
Cook 30 mins

This is my favourite coffee cake recipe, which I've turned vegan with great success. Adapted from a sour cream coffee cake recipe that my mom used to make from The Joy of Cooking.

Ingredients Nutrition

Directions

  1. Make the streusel topping: mix together the 2 tbsp flour, brown sugar, cinnamon, margarine in a small bowl; add nuts and set aside.
  2. Sift or stir together the flour, sugar, baking soda, baking powder, and salt in a medium bowl.
  3. Stir the egg replacer into the water until mixed (in a large bowl), then add the soy yogurt (be sure to use a brand of soy yogurt that is very smooth and creamy tasting).
  4. Add dry ingredients to the yogurt mixture and beat with a spoon just until smooth.
  5. Scrape into an 8" or 9" pan, either nonstick or lightly oiled/sprayed.
  6. Sprinkle the streusel topping evenly over the batter.
  7. Bake in preheated 350 degrees F oven, for about 30-35 minutes or until done (depends on the size/shape of your pan- you may need to check after 25 min if the pan is quite shallow).
Most Helpful

2 5

This came out very heavy and was almost inedible. I hate it when that happens and I don't know why. The crumb topping was very good, though.

5 5

This tastes just like the one my mom makes at Christmas time every year! I accidentally used too much egg replacer...but it worked out fine. It was very moist and disappeared quickly.

4 5

Our vegan houseguest really enjoyed these for breakfast and snacks. I made a pan , and then froze individual pieces. I must admit that I even ate a few and I really dislike soy anything!