We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. For more information, click here.
I found this recipe for Gingerbread Spice Coffee Cake in a holiday magazine, Food Network I think? and thought…this would be awesome veganized! The taste and texture were amazing. I did make a few adjustments to my recipe as I wished that topping was a bit more coarse and crumbly. So now it will be when you make it 🙂
Like most cakes, this one begins by creaming together butter (vegan margarine) and sugar until fluffy. To this mixture, add the molasses, vanilla and instead of eggs, we’re using unsweetened applesauce. Will two flax “eggs” work here? Yes, but I really prefer applesauce in baking as the egg replacer.
I like to whisk together all of my dry ingredients and then add to the creamed butter mixture just until combined.
You’ll alternate adding the dry ingredients to the creamed butter mixture with the vegan sour cream. I haven’t tested this with cashew cream, but you could certainly give it a try. The vegan version of sour cream is so incredibly close to the original, it’s worth finding.
In a separate bowl, whisk together topping ingredients.
Using two knives, your hands or preferably a pastry blender, cut in the cold vegan margarine until coarse and crumbly. This is where I edited the original recipe. In my opinion, the dry out-proportioned the margarine and I didn’t get those big crumbs all over the top, just where the clumps of margarine were present.
The batter goes into a buttered (using vegan margarine) springform pan and is topped with the crumble mixture.
I served with a hot cup of tea and a scoop of almondmilk vanilla ice cream topped with my homemade gingerbread spice!
Just look at that texture! It was SO good.
Did you make this recipe for Gingerbread Spice Coffee Cake? Let me know what you thought in the comments section below.
And if you enjoyed this recipe, why not PIN IT FOR LATER! 🙂
Gingerbread Spice Coffee Cake
FOR THE GINGERBREAD COFFEE CAKE
- 10 tbsp Vegan Margarine softened
- 1 c Sugar
- 1/2 c Unsweetened Applesauce
- 2 tsp Molasses
- 2 tsp Vanilla Extract
- 2 c Flour
- 2 tsp Gingerbread Spice see recipe below
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 c Vegan Sour Cream Substitute
FOR THE STREUSEL TOPPING:
- 3/4 c Flour
- 2/3 c Brown Sugar
- 1/2 tsp Gingerbread Spice see recipe below
- pinch Salt
- 5 tbsp Vegan Margarine COLD and cut into cubes
HOMEMADE GINGERBREAD SPICE (makes about 5 Tablespoons)
- 2 tbsp Ground Ginger
- 2 tbsp Cinnamon
- 2 tsp Allspice
- 1/2 tsp Nutmeg
- 1/2 tsp Black Pepper finely ground
- 1/4 tsp Ground Cloves
Beat 10 tbsp vegan margarine and 1 cup granulated sugar with a mixer until light and fluffy, about 4 minutes.
Beat in applesauce and 2 teaspoons each molasses and vanilla.
In a separate bowl, whisk 2 cups flour with 2 teaspoons gingerbread spice, 1 teaspoon baking powder and 1/2 teaspoon each baking soda and salt; beat into the butter mixture in batches, alternating with 1 cup vegan sour cream alternative.
Pour into a buttered (with vegan margarine) 9-inch springform pan.
Mix 3/4 cup flour with 2/3 cup dark brown sugar, 1/2 teaspoon gingerbread spice and a pinch of salt; work in 5 tablespoons cubed cold butter. Sprinkle over the batter.
Bake at 350 degrees F until golden brown, 50 minutes to 1 hour. Cool.