This vegan coffee cake is delicious. It has the rich flavors of Saigon cinnamon and buttery streusel. Great for dessert or breakfast!
Ingredients: 2 cups all-purpose flour. 1 cup brown sugar. 1/2 cup granulated sugar. 1/2 cup vegan butter, softened. 1 cup unsweetened almond milk. 2 tsp apple cider vinegar. 2 tsp baking powder. 1 tsp baking soda. 1 tsp vanilla extract. 1/2 tsp salt. 2 tbsp ground Saigon cinnamon.
Instructions: Start by heating the oven to 350F 175C. Butter a round cake pan that is 9 inches in diameter. Put the almond milk and apple cider vinegar in a small bowl and mix them together. Take a break and let it sit for five minutes. Beat the vegan butter and sugars together in a large bowl until they are light and fluffy. The almond milk mixture and vanilla extract should be added to the butter and sugar that have been creamed. The mixture should be mixed well. Add the salt, baking powder, baking soda, and flour all at once. Don't mix any further than that. Gather the ground Saigon cinnamon and brown sugar in a different small bowl. Mix them together to make the streusel topping. Once the pan is ready, pour half of the cake batter into it. Put half of the streusel mix on top of the batter. Put the rest of the batter on top, and then sprinkle the rest of the streusel mixture on top of that. After the oven is hot, bake it for 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean. Take it out of the oven and let it cool for 10 minutes in the pan before moving it to a wire rack to cool all the way through. Cut the coffee cake into pieces and serve it. Enjoy!
Prep Time: 20 minutes
Cook Time: 40 minutes
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