Wednesday, April 16, 2014

Vegan Coconut Chai Coffee Cake!

This is one of my fave coffee cake recipes, and was first made preblog.  This recipe lingers and lurks in your memory banks so sneakily - oh, that streusel topping!!  I have never once stopped thinking about baking this coffee cake or that streusel, and have been asked by colleagues who remember me bringing it in to work waaaay back when, to share this recipe, and so's the goods!  

When I first made this coffee cake, I followed Tracy from Shutterbean's version of the recipe to the letter (errr measurement?!).  If you have never perused Tracy's blog, she is a superstar! And super inspiring!  She writes about food (duh!), as well as fun home organization projects.  She gives simple tips and steps, and you can always count on her recipes being unintimidating and easy to follow.  She takes everyday pics, everywhere she ventures with the eye of an artist, and somehow makes it all come together with seeming effortlessness.  One day I hope my blog may grow up to be like hers! 

Since I was bringing this unforgettable Coconut Chai Coffee Cake to a staff potluck, I decided to make a few alterations.  We have people who don't eat eggs, a few who have gluten sensitivities, and a whole bunch who like to eat healthily, so I decided to attempt this vegan & low gluten version of the coconut chai coffee cake of my dreams.  But if you want the butter and the flour?  Follow the link to Shutterbean's original recipe.  I guarantee you won't regret it, either way you make it.

Vegan Coconut Chai Coffee Cake
Recipe Adapted from: Shutterbean
1/2 cup coconut oil, melted
1/2 cup light spelt flour
3/4 cup coconut sugar
1 cup unsweetened flaked coconut
1 teaspoon ground cardamom
1 teaspoon freshly ground black pepper
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt

1 cup light spelt flour
1/2 cup brown rice flour
1/4 cup almond flour
1/4 cup coconut flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups coconut sugar
1/2 cup coconut oil, melted and cooled
1 cup dairy free yogurt (I used coconut yogurt), at room temperature
2 flax eggs (1 Tbsp ground flax, mixed with 3 Tbsp water = 1 egg)
1 teaspoon vanilla extract

Preheat the oven to 350F.  Using a 9-inch spring form pan, grease with coconut oil, dust with flour, and set aside.  Make your flax eggs!  Add 2 Tablespoons ground flax to 6 Tablespoons water, mix with a fork, and set aside to thicken - about 15 minutes.
To make the streusel topping, melt coconut oil via microwave or stove top. Using a small bowl, add all remaining ingredients, and use a fork to ensure they are well incorporated.  Set aside.
Using a medium sized bowl, add together the dry ingredients: Spelt flour, brown rice flour, coconut flour, almond flour (I was running low on gluten-free flours and used a bit of everything!  All flour = 2 cups - use what you have), baking powder, baking soda, and salt, and set aside.
Using a stand mixer, add the melted coconut oil, and coconut sugar, and beat together until light and fluffy.  Add to the oil and sugar, the coconut yogurt (or fave dairy-free yogurt), flax eggs and vanilla mixing until thoroughly combined.   Add the dry ingredients to the wet, and mix until just moistened, do not over mix.
Pour the batter into the prepared pan, spread out as best you're able.  Pour the streusel over the top, and press slightly into the batter.  Bake for 55-60 minutes, or until a toothpick comes out clean(ish).
Cool on a raised rack for about 20 minutes before removing from spring form pan.  Slice and serve!


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