Vegan Cinnamon Coffee Cake Recipes
VEGAN CINNAMON COFFEE CAKE
This is a recipe I modified from Martha Stewart's website. It's very tasty. Can be made in a round cake or 9x9" brownie pan or I use a 9 serving mini loaf pan to make little individual cakes. On the sugar, make sure what you use is vegan. I use organic evaporated cane juice sugar. Regular sugar is often processed with animal derivatives.
Provided by CookiesCupcakes
Categories Breads
Time 55m
Yield 9 slices, 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and lightly grease a round cake pan, 9x9" brownie pan or mini loaf pan.
- Mix together the flour, 3/4 cup sugar, baking powder and salt.
- Cut the margarine into small chunks and add to the mix. Mix for a couple of minutes if using a mixer. This is the "dry ingredient mix".
- Remove 1/2 cup of the dry ingredient mix and put in a separate bowl. Add the cinnamon and 2 tablespoons of sugar and mix together well. This is the "topping".
- To the remaining dry ingredient mix, add the soy yogurt and milk until the consistency is smooth. Put into a round cake pan, 9x9 brownie pan, or spread evenly in a mini loaf pan (I use an ice cream scoop for even serving sizes).
- Spread the topping evenly onto the batter. Melt the 2 tablespoons of margarine and drizzle over the top.
- Bake at 350 for 35 minutes, or until a toothpick entered into the center of the coffee cake comes out clean.
Nutrition Facts : Calories 303.6, Fat 13.6, SaturatedFat 2.7, Cholesterol 2.9, Sodium 408.5, Carbohydrate 42.3, Fiber 0.9, Sugar 19.5, Protein 3.7
CINNAMON SWIRL COFFEE CAKE
I am using a 12cup capacity Bundt Pan for this cake, greased well using my professional bakery pan grease recipe Preheat the oven to 375°F
Yield serves 16
Number Of Ingredients 21
Steps:
- First prepare the pecan filling by combining the lightly roasted (cooled) pecans together with the brown sugar and cinnamon.
- For the cake batter combine all the dry ingredients (including the sugar) together in a large mixing bowl
- Melt the vegan butter then add the oil to it, whisk together, then add the vanilla extract
- Add the vinegar to the soy milk and let stand to thicken
- Add all the liquids to the dry ingredients in the bowl and whisk smooth
- Pour ⅓ of the batter into the prepared bundt pan and then sprinkle all but 2 Tablespoons of the pecan filling over top
- Pour the remaining batter over the pecan filling and bake immediately in a preheated 375°F oven for 20 minutes, then turn the oven down to 350°F and bake for another 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for about 30 before turning it upside down onto a cooling rack to finish cooling and it should easily slip out of the pan.
- Cool completely and then prepare the icing glaze by whisking the plant milk with the confectioners sugar and vanilla extract and pour over cake.
- Sprinkle the remaining pecan filling over top and serve!
VEGAN CINNAMON COFFEE CAKE
Vegan, sugar free, and delicious. Refined sugar is replaced by dates in this recipe from my cookbook Bake With Dates.
Provided by susanlowenberg
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 9
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray.
- Combine almond milk and vinegar in a blender. Let stand until curdled, about 10 minutes. Add applesauce, dates, and vanilla extract; blend until smooth.
- Mix whole wheat flour, 1/2 cup almond meal, baking powder, 2 teaspoons cinnamon, and salt together in a bowl. Pour in date mixture and stir until batter is combined.
- Mix date syrup, walnuts, 1 cup almond meal, and 2 teaspoons cinnamon in a bowl to make topping.
- Spread 1/2 of the batter in the prepared pan. Drop 1/2 of the topping evenly over the batter. Spread remaining batter on top. Swirl batter and topping together with a butter knife. Drop remaining topping on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 63.6 g, Fat 18.5 g, Fiber 6.8 g, Protein 8.5 g, SaturatedFat 1.5 g, Sodium 335.7 mg, Sugar 15.3 g
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