Julie Hasson: I’m Julie Hasson. Welcome to everydaydish. My husband and I like to go out for coffee in the morning like a lot of people, and one of the things we really like with our espresso is an nice big piece of coffee cake. But it’s almost impossible to find a piece of vegan coffee cake. So I decided to come home and play with my tried into recipe back for my bakery days and veganaise my coffee cake. So not only that I make the recipe vegan, but, I actually made it better and its moist and its got a nice crumble crunchy topping in the top it’s excellent and I’m going to show that recipe with you.
Now for the coffee cake, that I like to start with making the crumble topping first, and then it’s already to go. So I’ve some flour in a bowl and I’m going to add some brown sugar and a little cinnamon going to mix out together real quick. And then we are going to pour in some melted Earth Balance Margarine. Now we can get earth balance just kind of really nice margarine that’s hydrogenated, and then it’s my healthier.
Okay and then what you do is you mix up together in the bowl like so, and you can use your hands for this is the great time that kids involved, if you want to. Okay and at this point I’m just going to finish it off with my hands and it takes to long with the spoon. Okay and you can squeeze it together like that perfect; you just really want it mixed. So that this is where it’s looks like.
Okay, now we are going to set aside. Then what we are going to do is we are going to mix our dry ingredients together, so I have -- in a bowl of flour and I like to use unbleached flour, a little bit of salts, some baking soda, baking powder, and some more cinnamon, because you can never have an enough cinnamon. Okay, thus aside and they were disconnect, lightly mix those together and then that’s ready to go once we put our wet ingredients in the mixture.
Okay. So we have that, sat this aside. Then what we are going to do is we are going make buttermilk out of soymilk, this is really easy to do. I have my soymilk and it could be plain or vanilla, then I add in a teaspoon of apple cider vinegar. And what that does is it a kind of curdle that butter milk, I mean the soymilk and make buttermilk and set that aside.
Then in the mixture, we are going to add some canola oil, you want a nice light tasting oil, and I’ve brown sugar, and I’ve some white sugar. And we are going to dip that together for a minutes, we are going to soy add in or vanilla. Okay, so once it’s mixed we are going to do something else. Now we can just sample my boiling water. Here we go, what I have here is water and some egg replacer. Now egg replacer is a powder and its looks like this, I like Bob’s Red Mill Brand, but you used it instead of eggs and it works so well. I have never found a recipe that it hasn’t worked well and extra from maybe morning, but so, what you do is you add it to your water like that and you whisk it get together. There might be a few once in it and that’s okay, but you want to whisk it really well, alright, as well as you can and then what you do when you would normally add the eggs you are going to add the egg replacer.
So I’m just going to scrape the bottom of bowl, so it’s all mixed together, but in the egg replacer now once I add the egg replacer, I like to beat it really well for a moment with the mixture.
Okay, let’s see, perfect okay now we are going to do is we are going to add a little bit applesauce. This is an unsweetened applesauce, but it does have a little bit cinnamon in it, so little I thought it was settle a little bit of a good flour to it. But you can add plain unsweetened they would be just fine. Okay we are going to beat this together now. Now we want to do is add our dry ingredients, so our flour, our flours mixture to the wet, so you see this is, it’s just so simple and it is the best coffee cake. I can’t get enough of it.
Okay, now we are slowly beat it together, we are going to stop it before it all mixed and we are going to start adding our buttermilk. Done, okay, now I’ve a 9/13 pan and I like to use a glass pan for this, and you could use metal but the glass pan works really well. Then what we do as we pour butter in, like that.
At this point, you could also stir in some raisins, if you really like raisins in your coffee cake, or chocolate chips you could spick one the very top. Okay, here we have that, okay now we have our crumble, and this is what really mixes the cake, this part is so important and we are just going to squeeze it over the top evenly so we have a nice even layer, you don’t have to press it in.
This is so much fun. I feel like a kid, I can in a very top I just sprinkle on top like that, and now it’s ready to put into a preheated 350 degree oven for above 50 minutes until it’s golden brown and a tester in the center come out clean, so I’m going to bake it, like bake the cake into a tester came our clean it was about 55 minutes or so, and I barely got the cake cooled before the families started digging into it. So there is not a whole I’ll have so you except for I were able to save myself apiece, I’m so excited.
Oh! Look at that it’s got the nice crunchy crumble topping and a cake part of some ways it’s amazing, you have to try this cake. So for this recipe and more wonderful recipes, you can go to our website which is everydaydish.tv, and I really highly recommend it you try to coffee cake. Thanks so much for joining you out. Thanks for joining me, see you next time.
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