This vegan-friendly Pecan Coffee Cake is perfect for the fall, whether for Thanksgiving, or just to whip up with a warm cup of tea.
For the cake:
1/2 cup unsalted vegan butter, room temperature
1/2 cup white sugar
1/4 brown sugar
1 tsp vanilla
2 egg replacements
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1 tsp cacao or instant coffee
1/2 tsp salt
1 cup vegan yogurt (unsweetened)
3–4 tbsp. almond milk
1/2 cup toasted pecans
1/ 2 cup Patience Fruit and Co. Fresh Cranberries + 1/4 cup for garnish before cooking
Preheat oven to 350F and grease or butter your favorite springform cake tin and set aside.
To make the cake:
Into a large bowl, cream together the butter, sugar and vanilla. To the bowl, add the egg replacement and continue to stir/combine.
Into another bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, cacao or instant coffee and salt.
To the dry ingredients, add the wet ingredients alternatively between the yogurt. Stir till well combined. If the batter is a bit too thick, slowly add in the almond milk add needed, in 1 tbsp. intervals.
Now, to the bowl add the fresh cranberries and pecans. Stir the mixture till well combined.
Pour the batter into your pre-greased baking tin.
Bake the cake for about 1 hour or until its toothpick approved (you want the toothpick to come out completely clean). Let the cake cool completely.
Top with your favorite Vegan Chocolate Frosting and some cranberries.
1 Egg replacements: 1 Serving Bob’s Red Mill Egg Replacement, Flax Egg (1 tbsp. ground flax + 3 tbsp. warm water) Apple Sauce (3 tbsp) or 1 mashed overripe banana
If you do not have any egg replacements on hand, a regular egg works.
NOTE: be sure to run a knife between the cake and the tin before unmoulding.
NOTE: you can make cranberries fancy! Simply add 1 cup to a bowl, add some lime and some sugar. Freeze them and use as garnish.
Keywords: vegan, easy, thanksgiving, best, coffee, vegan