Vegan Coffee Cake

Soft and Moist Vanilla Cake Filled with a Gooey Cinnamon Center Topped with a Crunchy Cinnamon Crumble

Ingredients:

Cinnamon Filling

¾ cup light brown sugar

¾ cup all purpose flour

2 teaspoons ground cinnamon

Crumb Topping

6 tablespoons vegan butter, melted (Miyoko’s Butter)

½ cup light brown sugar

½ cup granulated sugar

1 ½ tablespoons ground cinnamon

1 cup all purpose flour

Cake

1 cup vegan butter, room temperature (Miyoko’s Butter)

1 cup granulated sugar

⅔ cup light brown sugar

1 tablespoon vanilla extract

3/4 cup vegan sour cream (Follow Your Heart Brand)

1 teaspoon kosher salt

3 teaspoons baking powder

1 ¼ cup unsweetened soy milk

3 cup all purpose flour

Procedures

Preheat the oven to 350.

Grease a 9x13 inch pan with neutral oil (canola, vegetable oil, ect.).

In a medium mixing bowl, mix together 3/4 cup light brown sugar, 3/4 cup all purpose flour, and 2 teaspoons ground cinnamon to make the Cinnamon filling. Whisk together and set aside.

In another medium bowl, make the Cinnamon Crumble by whisking together 1 cup of flour, ½ cup brown sugar, ½ cup white sugar and 1 ½ tablespoon cinnamon. Using a fork mash 6 tablespoons melted butter until course crumbles form. Be Careful not to over mix the crumble. Place in the refrigerator until needed.

Next, make the cake batter by adding 1 cup of butter, 1 cup of white sugar and ⅔ cup brown sugar. Whisk until well combined. Add 1 tablespoon of vanilla extract, 3/4 cup sour cream, 1 teaspoon kosher salt, 3 teaspoons baking powder and 1 1/4 cup milk to the bowl. Whisk until well combined. One cup at a time add the 3 cups of flour mixing before adding every cup.

Once a smooth batter is formed, pour half the batter into the greased 9x13 inch cake pan. Using a spatula or an off-set spatula, smooth the batter out into an even layer. Take the Cinnamon Filling and sprinkle an even layer over the batter. Lift and tilt the pan to help disperse the filling evenly.

Pour the rest of the batter over the filling, and using a spatula carefully spread the batter out evenly covering all of the filling. Remove the Cinnamon Crumble from the refrigerator and evenly cover the batter with the crumble. Make sure to completely cover the batter with the crumble.

Place in the oven and bake for 45 minutes or until a toothpick or cake tester comes out clean. Let the cake cool completely on a cooling rack before digging in.

Serve with coffee or any hot beverage and enjoy. To preserve the Coffee Cake, place in an airtight container in the fridge. Can be reheat slightly in the microwave. Best enjoyed with a couple of days.

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