Zaq's Snacks :D

Adventures in vegan baking

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Alas, a post
sweedish chef
zaqette
Coffee cake. It is delicious. It's been my family's standby recipe for many a year, so it was among the first recipes that I ever veganized. Although the recipe itself doesn't contain coffee, the general consensus is that it's called coffee cake because you're supposed to eat it with coffee. Although I consume basically every food with coffee, so I'm not sure why this cake gets a special label. The mysteries of life.

Streusel Coffee Cake (based off an olden-tyme Company's Coming recipe)

Ingredients
Cake
1/3 cup Earth Balance
1/2 cup sugar
1/4 cup silken tofu (blended)

1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt

1/2 cup soymilk

Topping
1/2 cup brown sugar
2 tbsp flour
1 tsp cinnamon
~ 1 tbsp Earth Balance, melted

Method
Preheat oven to ~375F, then grease and flour a 27x27cm pan.
Melt the EB, then cream with the sugar. Add the whipped tofu and mix well. In a separate bowl, combine the dry (cake!) ingredients. Alternate between adding the dry ingredients and the soymilk to the sugar mixture, mixing well in between additions. Pour the batter into your prepared pan.
In a separate bowl, combine the topping ingredients. Mix with a fork (or your fingers, assuming the EB isn't totally molten), until you end up with a crumbly mixture. You can use more EB if it isn't coming together. Sprinkle this mixture on top of the batter, then bake for ~35 minutes.



Bonus: Yaaay it's spring!!





Extra super bonus:

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