 Here's a variation from a recipe book called La Dolce Vegan by Sarah Kramer. This book has lots of great transitional recipes for people who want to try a plant-based lifestyle. It does rely heavily on ingredients that you would eventually want to replace with healthier options but for those just experimenting with vegan cooking. Also....she's from Victoria!
Ingredients: Topping: · ½ cup brown sugar · 1 tsp. ground cinnamon · 2 Tbs. vegan margarine · ½ cup walnuts chopped Cake: · ¾ cup whole wheat flour · ¾ cup white flour · ½ cup brown sugar · 1 tsp. baking powder · ½ tsp. baking soda · ½ tsp. sea salt · ¾ cup soft tofu · 1/3 cup grapeseed or organic canola oil · ½ cup almond milk · 1 tsp. vanilla extract Method: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Lightly oil an 8x8 inch baking pan and set aside. 3. In a small bowl, stir together topping ingredients and set aside. 4. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and sea salt. 5. In a blender or Nutribullet combine tofu, oil, milk and vanilla. 6. Combine wet ingredients with flour mixture. 7. Pour evenly into the baking pan the sprinkle topping evenly over the top. 8. Bake for 30-35 minutes. Test with a toothpick to ensure it is cooked through. 9. Enjoy! Go here to print this recipe: recipe_cinnamon_walnut_coffee_cake.docx |
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