>> Sunday, December 6, 2009
Good morning! If you haven't already, you should check out yesterday's post and download your free copy of our holiday cook-eBook (get it, cookie book!). It's our gift to you for reaching (now over) 100 subscribers! Thanks for all the blog love, and feel free to pass the book on to your friends & family!
Today's recipe comes our of the Post Punk Kitchen with some modifications. I must add chocolate to just about everything, it seems. And this vegan coffee cake is no exception. If you'd like to unaltered recipe, head over to the ppk. If you're up for some fun, keep reading . . .
What you'll need . . .
(For the topping)
- 1/2 cup wheat pastry flour
- 6 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons canola oil
- 2 cups chopped walnuts
(For the cake)
- 4 cups wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup canola oil
- 1/2 cup vegan chocolate pudding
- 1/2 cup pure maple syrup
- 1/2 cup honey (or just use all maple syrup)
- 1-1/2 cups soymilk (I used Silk's coconut milk)
- 1 teaspoon vanilla
- 8 ounces vegan chocolate chips
Method . . .
- Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking pan (I used glass) with either Earth Balance or spray with oil.
- Make the topping by whisking together the flour, sugar, and cinnamon. Then drizzle the oil over these ingredients and mix with your hands until little crumbs form. Add the walnuts and mix with your hands.
- Make the cake by whisking together the dry ingredients in a large bowl. In another bowl, whisk together the wet ingredients until well incorporated.
- Add the wet ingredients to the dry and mix until just combined. Fold in the chocolate chips.
- Pour batter into your baking pan and sprinkle topping over it.
- Bake for 45 minutes -- or until a toothpick (or in our case, a chopstick) comes out clean. Our cake took about 50 minutes.
Hope you enjoy! As always, if you have any questions regarding ingredients or modifications, feel free to leave a comment or email us. We're planning to decorate our tree this afternoon -- so keep an eye out for a post later today!
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