April 7th is National Coffee Cake Day! Sure why not. While there’s no actual coffee in coffee cake (just got an idea for the next time we bake), coffee cake is a yummy compliment to your morning/afternoon/whenever java.
To honor this day we baked for our Smashbox family: from scratch, with love, sans dairy. That’s right- we made a vegan coffee cake. Since the word “vegan” tends to make people nervous- we didn’t use any words at all- we just put out the scrumptious samples and watched it quickly disappear.
If you didn’t get enough or didn’t get to try- here’s the simple yet delicious recipe from Isa Chandra Moskowitz’s book Vegan Brunch.
For the topping:
- 1 cup flour
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup canola oil, plus up to 2 tbs more
For the cake:
- 3/4 cup non-dairy milk
- 1 tsp apple cider vinegar
- 1/3 cup sugar
- 1/2 cup canola oil
- 1 tsp vanilla
- 1 1/4 flour
- 2 tsp baking powder
- 1/2 tsp salt
- Preheat oven to 375°F and lightly grease an 8 in. round springform pan or 8 in. square pan. In a small bowl, add milk for the cake and the vinegar; set aside to curdle
- For the topping, mix together flour, sugar, cinnamon and nutmeg in a small mixing bowl. Drizzle in canola oil by the tablespoon, using your fingers to swish around the mixture until crumbs form. Alternate drizzling and mixing until all the oil is used and large crumbs have formed
- For the cake, mix together the milk mixture, sugar, canola oil and vanilla in a large mixing bowl. Sift in the flour, baking powder and salt and mix until smooth.
- Pour the cake batter into the prepared pan. Evenly sprinkle on the topping and pat it down lightly
- Bake for 35 to 40 min. or until a knife inserted through the center comes out clean
- Let cool for at least an hour (or as long as you can stand) before slicing and serving