Here’s another recipe from my recent vacay menu. We were the King & Queen of sweets for breakfast last week and this one was top notch.

Like the key lime pie, this one also comes from Isa Chandra, though this time it was from one of her books, Vegan Brunch, instead of her blog. Clearly, she rocks the house.

As you might expect, this would be an excellent addition to any breakfast or brunch menu. Enjoy!

Vegan Coffee Cake
Recipe Courtesy of Vegan Brunch

Ingredients

(Topping)
1 cup flour
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup canola oil, plus up to 2 tbs more, if needed

(Cake)
3/4 cup non-dairy milk
1 tsp apple cider vinegar
1/3 cup sugar
1/2 cup canola oil
1 tsp vanilla
1 1/4 flour
2 tsp baking powder
1/2 tsp salt

Directions

• Preheat oven to 375°F and lightly grease an 8 in. round springform pan or 8 in. square pan. In a small bowl, add milk for the cake and the vinegar; set aside to curdle
• For the topping, mix together flour, sugar, cinnamon and nutmeg in a small mixing bowl. Drizzle in canola oil by the tablespoon, using your fingers to swish around the mixture until crumbs form. Alternate drizzling and mixing until all the oil is used and large crumbs have formed
• For the cake, mix together the milk mixture, sugar, canola oil and vanilla in a large mixing bowl. Sift in the flour, baking powder and salt and mix until smooth
• Pour the cake batter into the prepared pan. Evenly sprinkle on the topping and pat it down lightly
• Bake for 35 to 40 min. or until a knife inserted through the center comes out clean
• Let cool for at least an hour (or as long as you can stand) before slicing and serving