Behold! Vegan streusel coffee cake! Be forewarned, the batter gets quite thick and you’ll need to use two spoons to convince it to spread out evenly. The effort is worth it. Don’t take my word for it. Make it!
streusel coffee cake
- 3 cups flour
- 1 teaspoon baking soda
- 1 Tablespoon baking powder
- 1/2 cup canola oil
- 1 cup sugar
- 2 cups purreed soft or silken tofu
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1 Tablespoon cocoa
- 1/2 cup walnuts
Preheat oven to 350F. Mix together the streusal and set aside.
Puree tofu, sugar, and oil in a food processor until smooth and well mixed. In a bowl mix together the remaining cake layer ingredients. Then add the tofu mix and carefully fold – do not overmix. Treat it gently; your tender care for the batter will be evident in your cake’s quality!
Option 1. Flute pan
Place 1/3 of the cake batter into greased tube or bundt cake pan. Layer 1/2 of the streusal over batter. Add another 1/3 of the cake batter followed by the remaining stresal and top that with the remaining cake batter. Bake for 50-60 minutes or until tests done.
Option 2. 9 x 13 cake pan
Spread 1/2 cake batter in a greased 9 x 13 pan. Evenly spread the streusel mixture then spread the remaining cake batter on top. Bake for 45-50 minutes or until tests done. This looks so pretty with some frosting!