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

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.

pennyurwiler March 21, 2009

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.

Green.Chef October 01, 2007

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!

punkarooni July 24, 2007