Oh darlings, this is scrumptious. I won't be making this again for a while because of my strict Spartan training, but that doesn't mean that I shouldn't share it with you! My recipe is adapted from this one. I used to look up vegan recipes, but then realized I could get much better results by finding non-vegan recipes and making my favorite substitutions. Vegan substitutions are easy - especially in baking! With this recipe, I substituted rice milk for low-fat milk, flax meal mixed with warm water for egg, and vegan butter for dairy butter. Always use organic, all-natural ingredients of the best quality. This is a magnificent, moist, flavorful coffeecake with the perfect streusel topping. Enjoy warm with a delicious hot cup of Montavida coffee!
Apple Cinnamon Coffeecake
Cake:1 1/2 cups all-purpose flour
2/3 cup granulated unrefined sugar (evaporated cane juice)
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon sea salt
3/4 cup rice milk
2 tablespoons vegan butter, melted
1 teaspoon vanilla extract
1 tablespoon flaxmeal mixed w/ 3 tablespoons warm water
1 cup diced peeled Granny Smith apple (about 1 apple)
Streusel:
1/4 cup packed unrefined brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons chilled vegan butter, cut into small pieces
Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, melted butter, vanilla, and flaxmeal mixture, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8-inch square baking pan coated with cooking spray. To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving.
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