Vegan Coffee Cake

A few weeks ago Ross and I were talking about our favorite breakfast treats. While some families make big Saturday or Sunday morning breakfasts of eggs, grits, bacon, biscuits, ham, muffins, and more, my mom always made a special baked good (usually with the help of us girls). One of Ross’ favorite breakfast treats is coffee cake. And I must say – I’m a pretty big fan myself. I haven’t had coffee cake in AGES, and certainly not since I went vegan. This morning I decided to conquer a vegan coffee cake while simultaneously making a sweet breakfast treat for my sweet. (cheesy, I know, but I’m the cheesiest vegan you’ll ever meet. Still too cheesy? OK, I’ll stop).

Vegan Coffee Cake

• 2 cups whole wheat pastry flour (or any other flour)
• 1.5 cups organic cane sugar
• 1/2 cup vegan butter (like Earth Balance)
• 2 teaspoons baking powder
• 3/4 cup almond milk
• 1 teaspoon vanilla extract
• 2 teaspoons almond extract
• 1.5 flax eggs (1.5 tablespoons ground flax with 4.5 tablespoons water; let sit a few minutes to gel)

1. Combine the flour, sugar and baking powder. Cut the butter into this mixture. Remove 3/4 cup and set aside for the crumb topping.
2. Add the almond milk, vanilla, almond extract and flax egg. Stir to combine.
3. Pour into a greased 8 or 9 inch cake pan. Top with the crumb topping mixture.
4. Bake in a 350 degree oven for 40-45 minutes (or until a toothpick inserted comes out clean).

I actually undercooked mine slightly (I altered the cooking time to reflect how long it should have cooked for). Regardless, it was still quite delicious and the taste was spot on!

We also split a red grapefruit drizzled with honey (for new readers: honey isn’t as big of a deal to me as a vegan. I primarily went vegan for health reasons, and I have yet to find enough research on honey to justify cutting it out completely).

Breakfast is served!

Now I’m off to finish a few things around the house and maybe hit up a free concert this afternoon. Have a wonderful Sunday!