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This tasty twist on traditional coffee cake uses vegan cream cheese and a soy milk-soaked sourdough bread base.
Photo by Jim Franco
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Create tantalizing vegan holiday dishes with “Vegan Holiday Cooking from Candle Café” by Joy Pierson, Angel Ramos and Jorge Pineda.
Cover courtesy Ten Speed Press
8 to 10 servings SERVINGS
Ingredients
- 1 cup vegan cream cheese
- 3 cups plain unsweetened soy milk
- 3 tablespoons unrefined sugar
- 1 tablespoon Ener-G egg replacer
- 1 1/2 tablespoons fresh ginger juice
- 1 tablespoon ground cinnamon
- 8 slices sourdough bread, cut into 1- to 2-inch rounds
- 1/4 cup coconut sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons Earth Balance Natural Buttery Spread, melted
- 2 tablespoons unbleached all-purpose flour
- Maple syrup, fresh fruit, and berries, to serve
Directions
- Preheat the oven to 400 degrees. Oil a 9-inch springform pan and wrap the base of the pan in aluminum foil to prevent leaking.
- Combine the cream cheese, soy milk, sugar, egg replacer, ginger juice, and cinnamon in a blender and blend for 5 minutes. Transfer the mixture to a large shallow dish, add the bread, and let sit it for 5 minutes, turning the bread pieces occasionally.
- In a bowl, combine the coconut sugar, cinnamon, buttery spread, and flour and mix until it has a crumby consistency.
- Put half of the bread and cream cheese mixture in the prepared pan and top with half of the cinnamon-sugar mixture. Repeat with the remaining bread, cream cheese mixture, and cinnamon-sugar mixture.
- Bake the coffee cake for about 45 minutes, until golden brown and a cake tester comes out clean. Let it cool in the pan for 15 minutes.
- Unmold the coffee cake, cut into wedges, and serve with maple syrup and fresh fruit, if desired.
More Recipes from Vegan Holiday Cooking
• Sweet Potato Latkes Recipe with Almond Crème Fraîche• Christmas Pomegranate Punch Recipe
This excerpt has been reprinted with permission from Vegan Holiday Cooking from Candle Café by Joy Pierson, Angel Ramos and Jorge Pineda and published by Ten Speed Press, 2014. Purchase this book from our store: Vegan Holiday Cooking.
Try more than 100 extraordinary recipes in Vegan Holiday Cooking (Ten Speed Press, 2014). Joy Pierson, Angel Ramos and Jorge Pineda, from New York’s premiere vegan restaurants, elevate plant-based food to new heights that are sure to please anyone. The following recipe for French toast coffee cake is excerpted from “Menu Five: Easter Brunch.”
You can purchase this book from the Mother Earth Living store: Vegan Holiday Cooking.
Here is an incredibly moist coffee cake with a lovely texture of layered sourdough bread and a crumble of coconut sugar and cinnamon. The cake can be made a day or two ahead of time, and any leftovers will go well with the following morning’s coffee.
