Pecan Cinnamon Streusel Coffee Cake


We are getting close to the holidays and if this is your first holiday season as a vegan, you may be nervous about what to serve. Thanksgiving breakfast I still make an egg casserole using Just Egg. I usually add something sweet too. This year I decided to offer a coffee cake. This Pecan Cinnamon Streusel Coffee Cake will be a favorite. Your nonvegan family members will love it!


Ingredients:

Cake Batter-

1 1/4 cup unbleached all-purpose flour

3/4 cup pure cane sugar

2 tsp baking soda

1 tsp salt

1 tbsp cinnamon


1 cup almond milk

1/3 cup vegetable oil

2 tbsp lemon juice

1 tsp vanilla


Streusel Topping

1 cup unbleached all-purpose flour

3/4 cup brown sugar

1 tbsp cinnamon

3/4 cup pecans (chopped)

1/2 cup nondairy butter (melted)


Glaze

3/4 cup powdered sugar

2-3 tbsp almond milk


Directions:

Preheat oven to 350F Grease springform pan or cake pan


In a medium mixing bowl, whisk flour, sugar, baking soda, salt, and cinnamon. set aside.


In a medium bowl, combine milk, oil, lemon juice, and vanilla. Pour wet ingredients over the flour mixture. Mix well. Pour batter into prepared pan and set aside.


Prepare Streusel- In a medium mixing bowl, add pecans, sugar, cinnamon, and butter. Combine until it creates a wet crumble. Sprinkle crumble over the cake batter and bake in the oven for 40-45 minutes or until the middle is firm to the touch.


Prepare glaze- Mix powdered sugar and milk together to create a glaze. Once the cake is completely cool. Drizzle the glaze over the coffee cake,


Enjoy!


Please share this recipe with family and friends.

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© 2023 by R&C.