Vegan Coffee Cake with crystalized ginger and raspberries.

 

Ingredients

Wet:

• 1 cup (244 ml) non dairy milk such as almond or soy
• 1 tbsp applesauce or non dairy yogurt or more non dairy milk (applesauce or yogurt work best)
• 1 tsp vinegar
• 1/3 cup (66.67 g) sugar 
• 1/4 cup (56 ml) neutral oil , or use 3 tbsp applesauce to make oil-free

Dry:

• 1.5 to 1.75 cups of flour (I use 1 1/4 cup unbleached all purpose and 1/2 cup wheat flour)
• 2 tsp baking powder
• 1/4 tsp  baking soda
• 1/2 tsp salt

Streusel:

• 1/2 cup flour
• 1/3 cup brown sugar
• 1/3 to 1/2 tsp salt
• 2 tsp cinnamon or Penzey's baking spice
• 1 tbsp vegan butter
• 1.5 to 2 tbsp oil

Instructions

• Line a square metal pan with parchment with parchment hanging on the edges, or oil a glass pan (I think 8x8 or 9x9?) Preheat the oven to 350 F. In a bowl, mix in the wet ingredients until the sugar is fully combined.
• In another bowl, whisk 1 1/2 cup flour, baking powder, baking soda and salt. (Add spices of choice if you like. Add berries, or pineapple, or candied ginger if you like. I did a layer of a half cup of chopped candied ginger and a handful of raspberries)
• Fold into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter. Pour into the pan.
• In a bowl, add the dry streusel ingredient and mix well. Add the vegan butter and oil and mix it in with your fingers until well distributed and crumbly. Spread over the cake batter.
• Bake at 350 degrees F for 35 to 45 mins (depends on the pan, cake height etc).  Cool for 10 mins, then remove from pan. Cool completely before slicing. Store on the counter for up to 2 days, refrigerated for up to 7 days, freeze (slices) for up to a month
• To make cupcakes/muffins: Bake for 22 to 24 mins for regular size muffins.

Adapted from Vegan Richa:

https://www.veganricha.com/vegan-coffee-cake-recipe/