I first made this coffee cake during the summer using a mixture of berries when they could be had wonderfully fresh and readily available. With Thanksgiving approaching those fresh berries aren’t to be found (at least not berries that taste like real, fresh berries). But I do have a bag of locally grown cranberries and want a coffee cake to help make this frigid Maine morning more tolerable. I’m attempting a third adaptation of a coffee cake recipe I found and it can be found below.
Ingredients:
Streusel Topping:
• 1/4 cup all purpose flour
• 1 cup chopped walnuts
• 1/2 cup brown sugar (organic & vegan)
• 1 tsp. cinnamon
• few scrapes of nutmeg
• 3 Tbsp. organic virgin coconut oil, melted
Cake:
• 1 cup all purpose flour
• 1 cup ww pastry flour
• 1/2 cup raw sugar (organic & vegan)
• 1 tsp. baking powder (aluminum free)
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup unsweetened almond milk
• 1/2 cup canola oil
• 1 Tbsp. organic apple cider vinegar
• 2 cups cranberries, rinsed & tossed with sugar
Preparation:
Streusel:
In a medium bowl, combine flour, pecans, coconut chips, sugar, cinnamon, & nutmeg. Add coconut oil & toss with two forks until it appears crumbly (crumbs should be the size of small peas).
Cake:
Preheat oven to 350 degrees. Lightly grease an 8-inch square pan.
In a large bowl, whisk together flour, sugars, baking soda, baking powder, & salt. In a separate bowl, whisk together almond milk, coconut oil, vinegar & vanilla.
Pour the wet mixture into the dry mixture & whisk until just combined (do not over mix!). Gently fold in the berries.
Fill the prepared pan with batter & evenly sprinkle the streusel topping. Bake for 40 minutes uncovered, then cover with foil & bake another 10 minutes. Let cool, slice, & serve.
Adapted from Vegenista via Chloe’s Vegan Desserts
Ingredients:
Streusel Topping:
• 1/4 cup all purpose flour
• 1 cup chopped walnuts
• 1/2 cup brown sugar (organic & vegan)
• 1 tsp. cinnamon
• few scrapes of nutmeg
• 3 Tbsp. organic virgin coconut oil, melted
Cake:
• 1 cup all purpose flour
• 1 cup ww pastry flour
• 1/2 cup raw sugar (organic & vegan)
• 1 tsp. baking powder (aluminum free)
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup unsweetened almond milk
• 1/2 cup canola oil
• 1 Tbsp. organic apple cider vinegar
• 2 cups cranberries, rinsed & tossed with sugar
Preparation:
Streusel:
In a medium bowl, combine flour, pecans, coconut chips, sugar, cinnamon, & nutmeg. Add coconut oil & toss with two forks until it appears crumbly (crumbs should be the size of small peas).
Cake:
Preheat oven to 350 degrees. Lightly grease an 8-inch square pan.
In a large bowl, whisk together flour, sugars, baking soda, baking powder, & salt. In a separate bowl, whisk together almond milk, coconut oil, vinegar & vanilla.
Pour the wet mixture into the dry mixture & whisk until just combined (do not over mix!). Gently fold in the berries.
Fill the prepared pan with batter & evenly sprinkle the streusel topping. Bake for 40 minutes uncovered, then cover with foil & bake another 10 minutes. Let cool, slice, & serve.
Adapted from Vegenista via Chloe’s Vegan Desserts
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