Happy International Women's Day! I hope you're celebrating all of the incredible women in your life today and every day.
I decided today's recipe should be inspired by a pretty wonderful woman in my life: my sister! She's home from travelling for the week, so I asked her if she had anything she wanted me to bake before she left. Her response was coffee cake.
It's something I'm not super familiar with, but I was super excited to give making it a try. Soon enough, this recipe was born (and it's sister-approved!).
It's super moist, full of texture, and oozing with cinnamon-sugar goodness with a crumbly topping. And (as always) it's 100% vegan!
So, just keep scrolling to make a soft and sweet coffee cake of your own.
1/2 cup vegan butter
1 cup cane sugar
2 tbsp ground flaxseed + 6 tbsp water
1 tsp vanilla extract
1/2 cup soft tofu
2 cups flour of choice
1 1/4 tsp baking powder
1/2 tsp baking soda
Dash of salt
2/3 cup cold vegan butter
1 2/3 cup flour of choice
3/4 cup brown sugar
1/2 tsp cinnamon
Preheat the oven to 375 and lightly grease a bundt pan. In a small bowl, combine the flaxseed and water and stir to combine. Allow this mixture to sit for 5-10 minutes until thickened to an egg-like consistency. Meanwhile, cream together the vegan butter and cane sugar with an electric mixer (or whisk by hand) until fluffy. Add in the flaxseed "eggs" and vanilla extract and whisk to combine. Next, add in the soft tofu and continue to whip the mixture until the tofu blends evenly and the mixture becomes fluffy. Stir in the flour, baking powder, baking soda, and salt. In a separate bowl, prepare the crumble. Combine the flour, brown sugar, and cinnamon and mix to combine. Add in the vegan butter and, with a fork, cut it into the mixture until crumbly. Pour half of the cake batter into the bundt pan, top with half of the crumble mixture, and then pour the remainder of the cake batter (smoothing it out evenly) and top with the remaining crumble. Place in the oven and bake for 40-50 minutes until a toothpick comes out clean and the crumble is golden brown.
As an option, in a small bowl, combine icing sugar and a little bit of almond milk until you reach your desired consistency to create a glaze. Allow the cake to cool for 5-10 minutes before removing from the pan, and enjoy!
Have so much fun with this recipe, sunbeams! And, as always, let me know if you try it out on Instagram. I always love hearing from you!
Love and light,