Coffee cake that is incredibly . . .

Delicious. Moist. Oil-free. Vegan. Easy. Ridiculously good.

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I don’t know where to begin.

The original creation of this vegan and aquafabulous coffee cake was completely inspired by the “Vegan Meringue – Hits and Misses” aquafaba group on Facebook. I’m using a modified vanilla cupcake recipe from Isa Chandra Moskowitz’s book Vegan Cupcakes Take Over The World and the oil-free streusel topping recipe that Linda Julien shared with us on Facebook (she’s part of the “Vegan Meringue…” group) from when she made her coffee cake.

This cake was so good that quickly I gave up cutting nice and pretty squares to serve on a plate and instead began eating directly out of the pan with a spoon. Brought some to work and our team loved it! They kept saying it tasted “impossibly sinful” and completely polished off the pan.

**Note for those outside of the USA: Coffee cake has no coffee in it. It’s named thus because it’s supposed to be eaten while drinking coffee. (Of course, you can easily enjoy it without coffee, too!)

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Coffee Cake, vegan and “aquafabulated”

Makes one 8″ x 8″ (or other equal square footage) sheet cake or 12 cupcakes

INGREDIENTS:

Streusel topping:

  • 1/2 cup (3 1/2 ounces) sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla
  • 1/2 cup (2 ounces) chopped pecans, optional

Vanilla cake:

  • 1 cup plant milk
  • 1 teaspoon apple cider vinegar
  • 1 1/2 to 2 tablespoons aquafaba (aka canned bean juice, usually from chickpeas)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (or more vanilla)
  • 1/3 cup canola oil (can substitute completely with unsweetened applesauce for an oil-free recipe)
  • 1 1/4 cups all-purpose flour (haven’t tried with more “wheat-y” flour but I bet it’ll work)
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar

DIRECTIONS:

Mix streusel topping and set aside. Preheat oven to 350 deg F and lightly spray pan with non-stick spray.

Add the plant milk and vinegar together in a measuring cup (I usually use a single 2-cup Pyrex cup), stir and let curdle for a few minutes. Add the vanilla and almond extracts to the milk mixture. Add the oil/applesauce to the milk mixture (careful, the 2-cup Pyrex will be full!).

In a medium-sized bowl, sift in the following: flour, cornstarch, baking powder, baking soda, salt, and granulated sugar. Whisk dry ingredients to combine. Make a well in the center of the dry ingredients and add the wet ingredients. Mix with a fork till well combined but don’t overmix; use a spatula to scrape the bottom of the bowl to make sure all the dry ingredients are incorporated.

Pour half the batter into the prepared pan and top with half of the streusel topping. Cover with the remaining batter and top with the remaining streusel topping.

Bake for approximately 25-35 minutes until the cake tests done with a toothpick (or skewer, or fork, or…). Remove from oven and, if you have the patience, let cool on counter/cooling rack for at least 5-10 minutes.

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