I want to dedicate this cake to Monet, of Apples and Anecdotes. She is one of those people everyone should know. I’ve never actually met her face-to-face, but I feel as though we could easily just sit down with mugs of tea, eat this delicious cake and never stop talking. Monet always has a kind word (or several, actually) for fellow food bloggers; always making others feel special, despite the hardships she herself faces. Last year, she nearly lost a nephew, Ryan, to drowning and who continues to suffer from the effects the accident caused. Now, she is faced with the possibly of losing her sister and brother-in-law injured in a car crash that killed another nephew of hers. Please visit Monet with your thoughts and kind words, as I know she’ll appreciates them and hopefully, have a brighter day in the wake of this tragedy.
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Apple Coffee Cake
INGREDIENTS:
1-1/2 C flour
1/2 C whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/2 C walnuts, chopped
1 apple, peeled, cored, and shredded
1/2 C Earth Balance
1 C sugar
3 tsp Ener-G Egg Replacer mixed with 4 Tbs water
1 tsp vanilla
1/4 C vanilla almond milk
Crumb topping
1/4 C sugar
1/8 C flour
3/4 tsp cinnamon
2 Tbs Earth Balance
Icing, optional
1/4 C powdered sugar
1 tsp vanilla almond milk
DIRECTIONS:
Preheat oven to 350. Lightly grease a loaf pan, set aside. In a large bowl, combine the flours, baking powder, baking soda, salt, cinnamon, and walnuts.
In another bowl, beat the margarine, sugar, vanilla, and egg-replacer mixture until smooth. Pour the margarine mixture into the dry ingredients and combine well with a spoon. Stir in the apples and almond milk. Scoop the batter into the prepared loaf pan. To make the crumb topping, combine all the ingredients with a fork and sprinkle on top of the batter.
Bake for 45 minutes, or until an inserted toothpick comes out clean.
Let it cool for 10-15 minutes before removing from the pan. Mix together the powdered sugar and almond milk to form icing and drizzle over the top. You can wait until it completely cools, or when it’s still warm. Have a seat with someone you love and cherish, and enjoy this cake together.
The pictures are so pretty, I could just take a slice off my screen and eat it. Looks delish!
Waaaay tooo much sugar to be very healthy. But it looks good.
What a lovely gesture and thoughtful thing to do. Monet has been in my thoughts throughout this week as well–and I agree, she is always full of positive karma in her comments and they are always so heartfelt. So nice of you to do this.
I made this delicious, wonderful bread/cake for dessert this weekend for a small gathering of wonderful friends. It was a HUGE hit, enjoyed by all, and the non-vegans couldn’t believe how moist and tasty it was. Score yet another point for vegan baking!
Woo-hoo! I’m glad you and your friends liked it. Thanks for visiting me and letting me know! 🙂