Tested: Coffee Cake recipe by Isa Chandra (Vegan Brunch)

I have made this recipe twice now and I absolutely love it. It is an easy, flavorful and filling recipe. There is no screwing up this yummy delicious dessert.

Preheat oven to 375 degrees and lightly grease an 8-inch round springform pan.

Measure out the soy milk and apple cider vinegar to curdle while making the topping.

Topping:

1 cup all-purpose flour
1/2 cup of brown sugar ( I prefer dark brown sugar)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil

1. Mix together flour, sugar, cinnamon, and nutmeg.
2. Drizzle in canola oil by the tablespoon at a time while using your fingers or a fork to mash together until crumbs form.
3. Some of the topping is still going to be sandy but majority should be in big clumps.

Cake Batter:

3/4 cup soy milk
1 teaspoon apple cider vinegar
1/3 cup sugar
1/2 cup canola oil
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon

1. In a bowl mix together soy milk, sugar, canola oil, and vanilla (all the wet ingredients).
2. Sift in the flour, baking powder and salt until smooth.
3. Pour batter into the prepared pan and sprinkle topping and pat down.
4. Bake for 35 to 40 minutes or until done.
5. Let cool for an hour.