Vegan Cinnamon Coffee Cake

CookiesCupcakes's Note:

This is a recipe I modified from Martha Stewart's website. It's very tasty. Can be made in a round cake or 9x9" brownie pan or I use a 9 serving mini loaf pan to make little individual cakes. On the sugar, make sure what you use is vegan. I use organic evaporated cane juice sugar. Regular sugar is often processed with animal derivatives.

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Serves: 9

Yield: 9.0 slices

• 2 cups flour
• ¾ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup margarine
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• ¼ cup soy yogurt
• ¾ cup milk
• 2 tablespoons margarine

Directions:

1. Preheat oven to 350 degrees and lightly grease a round cake pan, 9x9" brownie pan or mini loaf pan.
2. Mix together the flour, 3/4 cup sugar, baking powder and salt.
3. Cut the margarine into small chunks and add to the mix. Mix for a couple of minutes if using a mixer. This is the "dry ingredient mix".
4. Remove 1/2 cup of the dry ingredient mix and put in a separate bowl. Add the cinnamon and 2 tablespoons of sugar and mix together well. This is the "topping".
5. To the remaining dry ingredient mix, add the soy yogurt and milk until the consistency is smooth. Put into a round cake pan, 9x9 brownie pan, or spread evenly in a mini loaf pan (I use an ice cream scoop for even serving sizes).
6. Spread the topping evenly onto the batter. Melt the 2 tablespoons of margarine and drizzle over the top.
7. Bake at 350 for 35 minutes, or until a toothpick entered into the center of the coffee cake comes out clean.