For the Batter:
For the Oat Crumb:
I know what you're thinking: 'Who bakes in July??' Me, I do.. every day that I work.. and then some, apparently. It's just that.. where I work there are only a few little vegan treats that I get to make here and there and the bulk of the regular, everyday pastries are 'normal' aka nonvegan. I need to cut coffee cakes every single day and it kind of breaks my heart a little because I love coffee cake and I can never eat any of it! So on my day off, I decided to veganize this beautiful, streusel topped cake of pure joy. Bonus, my giant container of cold brew was ready to be enjoyed. Iced coffee makes baking in the summer heat quasi-acceptable, yes?
So often when I tell people that I bake for a living, the first question is 'you're a vegan baker??' Unfortunately, no, my dear. I have yet to work exclusively for vegans. Work is nonvegan, home baking is vegan fo sho. Usually, the next question is 'what do you use for substitutes?' to which I typically counter with 'darlin, you're gonna need to be more specific than that.' As many of you probably know, milk is mindlessly easy to substitute. There are tons of nondairy milks out there on the market of varying levels of fat content and creaminess (which is so cool and useful +1 for vegans.) Then there's butter. I personally prefer coconut oil in most recipes, but there are plenty of other substitutes for butter as well. The hard part is eggs. That's what everyone is really asking when they inquire about subs. It's also very hard to answer because eggs have a ton of different possible substitutes, but you have to know what works in what you're making. Bananas, applesauce, flax meal, chia seeds.. they all have a place and they all certainly have places where they don't belong. Then sometimes, this is what really confuses people, sometimes you don't need an egg substitute at all and your baked goods will still turn out all right. Science is really my favorite part about baking. This is one of those whacky recipes where you can kiss those egg substitutes goodbye (or, ya know, save them for when you really need them.)
I made this whole coffee cake on a whim and I certainly wasn't going to eat it all (or I had to really try not to.) So, luckily, I have plenty of feedback on this recipe from all the friends I force fed pieces to. Don't worry, once they had a bite it was much less forceful and much more 'why didn't you cut a bigger piece?' My roommate actually had two pieces and said he wouldn't have even known it was vegan! Which is, of course, my favorite compliment. All around, I was totally satisfied with this recipe. I was also really happy with the beauty of this cake. This might be the most pictures I've included in a post, but that's alright cause it deserves it. This cake is a rockstar. I'm gonna let it shine.
I added some rolled oats in the crumb topping because I thought it would be fun. It was, it was a great choice. They make it feel like you aren't just eating little chunks of sugar on top of a fluffy base of sugar. Oats are healthy.. right? Healthy coffee cake. You can go all out and add in some mixed berries or chopped nuts as well and trick your friends into not feeling guilty about eating cake for breakfast! Or you can just not care because we all deserve a little treat once in a while. You're worth it. Make some cold brew, bake in July, eat coffee cake, be happy.
Coffee Cake with Oat Crumb
My name is Ellen Jane and I spend my free time doing vegan experiments in my kitchen so you don't have to. Take a look around.