Pescatarian Vegan Coffee Cake
Total time1 hr 5 min
Prep time20 min
Cook time40 min
4.5(8)
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Learn more →Ingredients
9 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the streusel
- ½ cup packed light brown sugar
- ⅓ cup all-purpose flour
- 1 ½ tsp ground cinnamon
- 3 tbsp vegan butter, cold and cut into small pieces
For the cake
- 1 ½ cups all-purpose flour
- ¾ cup organic cane sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup dairy free milk
- ⅓ cup vegan butter, melted and cooled slightly
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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