I love a good coffee cake to serve as a snack or for breakfast, and when I needed a vegan version, this recipe is the one I turned to. My friend Leslie Cerier is an organic caterer and the author of Going Wild in the Kitchen.
Recipe information
Yield
makes one 9-inch cake or about 12 servings
Ingredients
Walnut crumble topping
Preparation
Step 1
Preheat the oven to 350°F. Lightly oil a 9-inch square or round baking pan or a 9 by 5 by 3-inch loaf pan.
Step 2
Combine the flour, baking powder, cinnamon, and salt in a large mixing bowl and stir together.
Step 3
Make a well in the center and pour in the oil, syrup, and apple juice. Stir until completely mixed. Add a little more cinnamon if you’d like a more pronounced scent and flavor.
Step 4
Process the walnuts in a food processor until finely ground. Combine them in a small bowl with the cinnamon and vanilla and stir together. Taste, and add more cinnamon and/or vanilla if you’d like.
Step 5
Pour the batter into the prepared pan. Top with the walnut mixture.
Step 6
Bake in the shallow pan for 30 minutes or the loaf pan for 40 minutes, or until a knife inserted in the center tests clean. Cool until just warm, then cut into squares, wedges, or slices to serve.
nutrition information
Step 7
Calories: 170
Step 8
Total Fat: 9g
Step 9
Protein: 3g
Step 10
Carbohydrates: 21g
Step 11
Fiber: 2g
Step 12
Sodium: 140mg
