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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Coffee Cake
 Categories: Breakfast, Coffeecakes
      Yield: 16 Servings
 
      2 tb Ground flaxseed (7 g)
      1 c  Unsweetened plant milk
           - (240 ml); divided
    1/2 c  Vegan Greek yogurt (120 g)
    1/2 c  Vegan butter (120 g);
           - melted
  1 1/4 c  Light brown sugar (250 g);
           - packed
      2 ts Vanilla extract (10 ml)
      3 c  All-purpose flour (360 g)
      2 ts Baking powder (8 g)
    1/4 ts Salt (1.5 g)
    1/2 c  Light brown sugar (100 g);
           - packed
      2 ts Ground cinnamon (6 g)
      1 c  All-purpose flour (120 g)
    1/2 c  Light brown sugar (100 g);
           - packed
    1/4 c  Granulated sugar (50 g)
      1 ts Ground cinnamon (3 g)
    1/2 c  Vegan butter (112 g);
           - cold, cubed
 
  Preparation time: 20 minutes
  Cooking time: 45 minutes
  
  This vegan coffee cake recipe is a bakery-style treat! Moist and
  tender, with a cinnamon swirl and irresistible crumb topping.
  Delicious!
  
  Heat oven to 350?F (175?C). Grease and line a 9x13" (23x33 cm)
  baking pan with parchment paper.
  
  In a small bowl, stir together ground flaxseed and 1/2 cup of the
  plant milk. Let sit for 5 minutes to thicken.
  
  In a separate small bowl, mix brown sugar and cinnamon. Set aside.
  
  In a medium bowl, combine flour, both sugars, and cinnamon. Cut in
  the cold vegan butter with a fork or pastry cutter until the mixture
  is crumbly. Set aside.
  
  In a large bowl, whisk together melted vegan butter, brown sugar,
  thickened flax mixture, vegan Greek yogurt, and vanilla extract until
  smooth. Add flour, baking powder, and salt. Stir gently until just
  combined. Pour in the remaining 1/2 cup of plant milk and mix until
  the batter is smooth and thick. Do not overmix.
  
  Spread half of the batter evenly in the prepared pan. Sprinkle all of
  the cinnamon sugar mixture over the first layer. Gently spread the
  remaining batter on top. Evenly sprinkle the crumb topping over the
  surface.
  
  Bake for 45 to 50 minutes, or until a toothpick inserted in the center
  comes out clean.
  
  Allow the cake to cool in the pan for at least 20 minutes before
  slicing. Serve warm or at room temperature with coffee or tea.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
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