yoga students after my last class in Grenada. I thought of making a coffee cake and went in search of recipes. To be honest (don’t you love that expression) I chose based on what ingredients I had on the boat or could get at the market. Looking at the ingredient list you, like me, might not think
this could turn out to anything all that special but somehow it is totally special. And it was revered by about 30 non-vegans!
Oh, and Marty found this recipe for me- turns out it is published in Vegan Brunch (check it out at the link below.)
What you’ll need (for the cake):
-3/4 cup non-dairy milk (I use soy or almond)
-1 tsp. apple cider vinegar
-1/3 cup sugar (I use cane sugar)
-1/2 cup canola oil
-1 tsp. vanilla
-1 1/4 cup flour
-2 tsp. baking powder
-1/2 tsp. salt
What you’ll need (for the topping):
-1 cup flour
-1/3 cup brown sugar
-1 tsp. cinnamon
-1/4 tsp. ground nutmeg
-1/4 cup canola oil, plus up to 2 Tbs. more if needed
-confectioners’ sugar, for serving (optional)
What’s Next (for the topping):
-In a medium bowl combine together flour, sugar, cinnamon, and nutmeg.
-Drizzle in canola oil a bit at a time and stir or use your hands to form chunks. You want to make large crumbs but it’s ok if there are still some sandy parts. Set the crumb mixture aside
What’s Next (for the cake)
-Preheat your oven to 375 and lightly coat an 8x8 or 7x9 pan with oil
-In a medium bowl whisk together the milk and vinegar- set aside for a couple minutes
-Add the sugar, oil, and vanilla to the milk mixture
-Gradually stir in the flour, baking powder, and salt
-Pour batter in pan and gently shake to evenly distribute
-Sprinkle the topping mixture evenly on top of the batter and press it down lightly with your fingers
-Bake for 25-30 minutes- check for doneness by inserting a knife in the center
-Let cool before serving -Marty generally can’t wait for that to happen so we tried it out of the oven- it’s better after it has cooled!
-Sprinkle some powdered sugar on top and serve!