Makes 16 pieces
Prep Time: 25 minutes
Cook Time: 50 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 25 minutes
Ingredients
Cake
2 tablespoons ground flaxseed + 4 tablespoons water
2 cups unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 cup granulated sugar
¾ cup vegan butter, softened
1 cup Only! Plant-Based Sour Cream, room temperature
1 tablespoon vanilla extract
½ teaspoon sea salt (if butter is unsalted)
Makes 16 pieces
Prep Time: 25 minutes
Cook Time: 50 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 25 minutes
Ingredients
Cake
2 tablespoons ground flaxseed + 4 tablespoons water
2 cups unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 cup granulated sugar
¾ cup vegan butter, softened
1 cup Only Plant-Based! Sour Cream, room temperature
1 tablespoon vanilla extract
½ teaspoon sea salt (if butter is unsalted)
Topping
½ cup unall purpose flour
1 cup brown sugar
1 tablespoon cinnamon
½ teaspoon sea saltalt
1/3 cup vegan butter, cold and cubed
Topping
½ cup unall purpose flour
1 cup brown sugar
1 tablespoon cinnamon
½ teaspoon sea saltalt
1/3 cup vegan butter, cold and cubed
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
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Prepare the Flax Egg: In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for about 5 minutes to thicken.
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Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and nutmeg.
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Cream the Butter and Sugar: In a large bowl, beat the softened vegan butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
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Add Wet Ingredients: Add the flax egg, Only Plant Based! Sour Cream, and vanilla extract to the butter mixture. Beat until well combined.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
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Prepare the Topping: In a separate bowl, combine the flour, brown sugar, cinnamon, and sea salt. Cut in the cold vegan butter until the mixture resembles coarse crumbs.
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Assemble the Cake: Pour half of the cake batter into the prepared baking pan. Sprinkle half of the topping mixture over the batter. Add the remaining cake batter on top, spreading it evenly. Finally, sprinkle the remaining topping mixture over the top.
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Bake: Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Allow the cake to cool in the pan for about 10 minutes before slicing and serving.
Why Choose Only Plant Based! Sour Cream?
Only Plant Based! Sour Cream is not only delicious but also a healthier alternative to traditional sour cream. Here are some reasons why you should make the switch:
- Plant-Based Ingredients: Made entirely from plant-based ingredients, making it suitable for vegans and those with dairy intolerances.
- No Soy: Free from soy, catering to those with soy allergies or sensitivities.
- No Cholesterol or Trans Fats: A heart-healthy choice without the worry of cholesterol or harmful trans fats.
Conclusion
This delectable coffee cake by Elizabeth Varga is a testament to how versatile and tasty Only Plant Based! Sour Cream can be. Whether you are a seasoned baker or a novice in the kitchen, this recipe is sure to impress your family and friends. Enjoy a slice of this delightful cake with your morning coffee or as an afternoon treat.
Recipe by Elizabeth Varga