So I finally got The Joy of Vegan Baking by Colleen Patrick-Goudreau, author of my other favorite cookbook, The Vegan Table, and as you can see . . . I’ve already picked out some recipes to try.

Ideal timing for the coming fall and winter! The 6th Grader was craving coffee cake, so that’s where we started and it didn’t disappoint. The recipe is quite easy and perfect for throwing together for last minute guests.

INGREDIENTS:
Cake:
1 C nondairy milk (I used almond milk)
1/3 C canola oil
1 Tbs white distilled vinegar
1 C unbleached, all purpose flour or whole wheat pastry flour (I used all purpose)
1/2 C granulated sugar
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp salt
Crumble:
3/4 C unbleached all purpose flour, or whole wheat pastry flour (again, I used all purpose)
1/4 C granulated or brown sugar (I used brown sugar)
1-2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
3/4 C chopped walnuts (I used pecans as I was out of walnuts)
1/3 C canola oil or nondairy butter, melted (I used Earth Balance butter)

DIRECTIONS:
Preheat oven to 350. Grease a 9″ square baking dish/cake pan. To make cake, combine milk, oil, and vinegar in a bowl and set aside. In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Add the milk mixture and stir until just combined. Pour into the prepared baking dish.

To make the crumble, in a small bowl, combine the flour, sugar, cinnamon, ginger, salt, and walnuts. Add the butter or oil and use your hands to thoroughly work it into the dry ingredients. Spoon on top of the batter (I found sprinkling with my hands worked better) and covering the entire area.

Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Let it cool slightly and serve warm or at room temperature. I think this would also be yummy if drizzled with some some icing once it cooled completely. . . Enjoy!