Coffee Cake

TOPPING:
1 C all-purpose flour
1/3 C brown sugar
1 tsp cinnamon
¼ tsp nutmeg
¼ C canola oil, plus up to 2 tbsp more if needed

CAKE:
¾ C nondairy milk
1 tsp apple cider vinegar
1/3 C sugar
½ C canola oil
1 tsp vanilla
1 ¼ C all-purpose flour
2 tsp baking powder
½ tsp salt
1 C (optional) of a mix-in: chocolate chips, fresh or frozen berries, or ¾ C jam swirled in

Measure out the milk for the cake and mix in the apple cider vinegar (do not do this is a metal bowl – it messes up the curdling process. Use glass or ceramic or something), set aside to curdle.

In a small bowl mix together all topping ingredients, except the oil. Combine well. Drizzle in the oil slowly while stirring the mixture with a fork. Swish around until large crumbs have formed. Don’t over mix. Some of the topping is going to be sandy and that’s fine. You can add up to 2 more tbsp of oil if needed. Set aside.

In a large mixing bowl, mix together the milk mixture, sugar, oil, and vanilla. Sift in the flour, baking powder, and salt and mix until smooth. Fold in your mix-in of choice. Spread into a greased 8×8, then sprinkle all the topping on top and smooth out. Lightly pat the topping flat. Bake at 375* for 30-40 minutes, or until a knife comes out of the center clean. Let cool at least 45 minutes before slicing and serving.

Credit: Vegan Brunch by Isa Chandra Moskowitz

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