Coffee Cake (Cinnamon streusel cake)
9
55 minutes
This kind of dessert is not too sweet, has a light vanilla-flavored cake, and a cinnamon sugar crumble that get the best golden color every time. Without any coffee in it, its name comes from the unbelievable taste when you dip it in coffee.
Coffee Cake (Cinnamon streusel cake)
If you are the kind of person who enjoys a dessert that has a nice sweetness to it, but not too much, this cake is for you.
This vanilla cake offers a soft and light texture, isn't too sweet, and is topped with a cinnamon sugar crumble. This cake does not contain actual coffee, his name comes from the fact that it's the perfect cake to accompany a nice espresso/coffee.
Since it's not a decadent, overly sweet dessert, having it in the afternoon with a coffee is also a great time.
The original recipe is from VeganRicha, but we decided to get original (and healthier) and add Butterscotch Vegan Pro as a part of the cinnamon streusel. It bakes beautifully and adds nutritional value to the cake!
Ingredients
Wet Ingredients
1 cup Non-Dairy Milk
4 tbsp applesauce
1 tsp Apple Cider Vinegar
1/3 cup Sugar
1 tsp Vanilla Extract
Dry Ingredients
1.5 to 1.75 cups of flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Streusel Ingredients
1/3 cup flour
1/3 cup brown sugar
1/2 tsp salt
2 tsp cinnamon
1 tbsp vegan butter
1.5 to 2 tbsp oil
Method 1. Preheat the oven to 350F, and line a square brownie pan (8x8 or 9x9) with parchment hanging on the edges.**
2. In a bowl, mix in the wet ingredients until the sugar is fully incorporated.
3. In another bowl, whisk 1 1/2 cup flour, baking powder, baking soda and salt.
4. Add the dry ingredients to the wet, until just about combined. If the batter is running a bit too liquid, adjust with flour by adding 1tbsp at a time. Pour into the parchment-lined pan.
5. In a bowl, add the dry ingredients of the streusel, and mix well. Add the vegan butter and oil and mix it in with your fingers until well distributed and crumbly. Spread over the cake batter.
6. Bake for 35 to 45 mins (depends on the pan, cake height etc).
7. Cool for 10 mins, then removes from pan. Cool completely before slicing.
* Good for 2 days at room temperature, 7 days refrigerated and a month in the freezer.
** You can also make cupcakes, that would be awesome: Bake for 22 to 24 mins for regular size cupcakes
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