Sugar & Spice Coffee Cake

In Breakfast & Brunch, Recipes by Lori Hill2 Comments

 

When I first tasted this Sugar & Spice Coffee Cake, it reminded me of one of the first baked items I learned to bake myself — a breakfast treat called Cowboy Coffee Cake (I still don’t understand how it got its name). It had cinnamon and nutmeg and was great to eat with a glass of milk. When I turned vegan, I stopped making it, but always thought of veganifying it.

One day at a coffee hour at church, Angela, one of our members who is also vegan (and a source of support in my beginning days of veganism), offered me some vegan Sugar & Spice Coffee Cake. It tasted just like the non-vegan coffee cake of my childhood! The only difference with Angela’s version is it uses soy milk instead of dairy and egg replacer instead of eggs. My childhood version calls for sifted sugar, so I added that to Angela’s version.

This is a great dish to bring to a brunch and it tastes great with coffee, tea, or non-dairy milk.  

Sugar & Spice Coffee Cake
Serves 8
This coffee cake has a perfect blend of cinnamon, sugar, and nutmeg and tastes great with coffee, tea, or a cup of non-dairy milk.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
524 calories
87 g
2 g
18 g
5 g
5 g
145 g
276 g
55 g
2 g
12 g
Nutrition Facts
Serving Size
145g
Servings
8
Amount Per Serving
Calories 524
Calories from Fat 161
% Daily Value *
Total Fat 18g
28%
Saturated Fat 5g
24%
Trans Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 2mg
1%
Sodium 276mg
12%
Total Carbohydrates 87g
29%
Dietary Fiber 1g
6%
Sugars 55g
Protein 5g
Vitamin A
0%
Vitamin C
1%
Calcium
16%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 1/2 cups sifted flour*
  2. 2 cups brown sugar
  3. 1/2 tsp salt
  4. 2/3 cup shortening
  5. 2 tsp cinnamon
  6. 1 tsp nutmeg
  7. 2 tsp baking powder
  8. 1/2 tsp baking soda
  9. 1 cup sour milk**
  10. egg replacer to equal 3 eggs
Instructions
  1. With a pastry blender, mix flour, brown sugar, salt and shortening until crumbly.
  2. Set aside 1/2 cup.
  3. To remaining crumbs add cinnamon, nutmeg, baking powder, and baking soda. Mix thoroughly.
  4. Add sour milk.
  5. In a small bowl, mix egg replacer powder with warm water.
  6. Add to mixture and mix well.
  7. Pour into 2 greased and floured 8 x 1 1/2 inch round pans.
  8. Top with reserve 1/2 cup crumbs.
  9. Bake at 375 degrees Fahrenheit for 25 to 30 minutes or until a toothpick comes out clean.
Notes
  1. *For sifted flour, sift the flour first, then measure out 2 1/2 cups
  2. **For sour milk, combine 1 cup soy milk with 1 TB vinegar and let sit for 5 minutes or until it has a texture similar to buttermilk.
beta
calories
524
fat
18g
protein
5g
carbs
87g
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Sister Eden https://www.sistereden.com/

 

Lori Hill

Lori Hill

Lori Hill is a plant eater, trash picker upper, climate activist, wife, and mom to 2 human boys, 2 cat boys, and 1 dog boy. On a mission to do all she can to take better care of the planet, Lori created Sister Eden Media, a green lifestyle company, to inspire others to give a damn and live more gently on Earth. She shares tips on her YouTube channel, Facebook, Twitter, and Instagram and also frequently appears on television.
Lori Hill

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Comments

  1. Reply

    I will try this. I grew up with cowboy cookies. Chocolate chip & oatmeal cookies. I think the light use of chips was made it different from regular chocolate chip.

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