Dairy-Free Overnight Apple Coffee Cake

This is a make-ahead coffee cake with apple that uses no dairy. It is not vegan because it uses one egg, but you can replace the egg with 1/4 cup applesauce or powdered egg replacer if you wish. If you have no molasses, you can replace it with 2 tablespoons of brown sugar. You can simply prepare this the night before and pop it in the oven an hour before guests will arrive.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1⁄2 cup white flour
• 1⁄2 cup wheat flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1⁄3 cup sugar
• 1  tablespoon molasses
• 2  tablespoons vegan margarine
• 1  tablespoon applesauce
• 1⁄4 cup brown sugar
• 1  egg
• 1⁄4 cup  soy cream cheese
• 1⁄4 cup soymilk
• 1⁄2 cup  chopped raw apple

• Topping

• 1⁄4 cup brown sugar
• 1⁄4 cup walnuts, chopped
• 1⁄2 teaspoon cinnamon
• 1⁄8 teaspoon nutmeg

Directions

1. Mix all dry ingredients in a large mixing bowl.
2. Add all remaining ingredients except apple.
3. Beat one minute.
4. Stir in apple.
5. Pour into a greased 9 x 9-inch pan.
6. Mix the topping and sprinkle over the batter.
7. Cover the pan and refrigerate overnight.
8. The next day, set the pan out on the counter while preheating oven to 350 degrees.
9. Bake 45 to 50 minutes.
10. Turn off the oven, open the oven door, and let the coffeecake cool in the oven.
11. Cut into squares and serve while warm.