Sometimes you want something a little bit sweet to start off the day -- and because coffee cake goes perfectly with a cup of caffeine, it's an excellent choice for a breakfast treat. This recipe (adapted from The Joy of Vegan Baking) has the added bonus of being super-easy to make, so you won't have to spend too much time or energy whipping it up.
See also: - Vegan pumpkin spice bread with chocolate chips for a sweet treat on Meatless Monday - Vegan zucchini bread for a sweet seasonal treat on Meatless Monday - Vegan banana walnut muffins for breakfast on Meatless Monday
You will need:
1 3/4 cup flour 1/4 cup brown sugar 3 teaspoons cinnamon 1 1/2 teaspoons ginger 1/2 teaspoon salt 1 cup walnuts (or walnut pieces) 1/3 cup nondairy butter (Earth Balance is the best brand for baking) 1 cup nondairy milk (we used soy) 1/3 cup oil 1 tablespoon white vinegar 1/2 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda
Preheat your oven to 350 degrees F and grease a square baking pan.
1. Finely chop the walnuts in a food processor or blender.
2. Melt the vegan butter.
Add the chopped walnuts, 3/4 cups flour, the brown sugar, 2 teaspoons cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon salt to the melted butter.
Mix together and set aside for now.
3. In a large bowl, thoroughly mix the remaining cup of flour, 1/2 cup sugar, the baking powder, the baking soda, 2 teaspoons cinnamon, 1 teaspoon ginger and 1/4 teaspoon salt.
4. Mix the milk, oil and vinegar in a small bowl.
Add the wet ingredients to the dry ingredients and mix until just combined.
Use a spoon to sprinkle the crumble evenly on top of the batter.
Bake for 35-40 minutes or until thoroughly baked.
Let cool before slicing and serving. No need to refrigerate; just cover it up!
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