Vegan Maple Coffee Cake + An Adorable Announcement

This is a super easy and quick vegan coffee cake that can be whipped up in no time flat for breakfast or a party. It’s light maple flavor and oat-streusel topping make it a perfect fall snack or dessert to share with loved ones.

It’s been a little quiet over here the last nine months (especially the last two weeks; see the end of this post) and it’s because I have either not been eating much of anything or just eating my cravings but not particularity cooking a whole lot. The reason being… we’re having baby! We expect her pretty much any day now. Eeek!

Oliver couldn’t be more excited. He’s been telling me for months that she’s “ready” and that he will “go like this to make her laugh” (play peek-a-boo). Always rocking his baby-doll ever so gently, he’s a very nurturing little fella and we think he’s going to be a wonderful big brother.

Here she is saying hello to you all! I don’t really post a lot of photos of Oliver anymore (or will be posting them of baby sister) so if you want to see her earth side or our little vegan family Alaskan adventures, feel free to check out my personal Instagram @katiecski

And now: coffee cake to celebrate baby sister and also to eat my feelings (see below).

Vegan Maple Coffee Cake

By Katie Henry @ Produce On Parade

This is a super easy and quick vegan coffee cake that can be whipped up in no time flat for breakfast or a party. It’s light maple flavor and oat-streusel topping make it a perfect fall snack or dessert to share with loved ones.

Ingredients

• ½ cup brown sugar
• 1 tsp pumpkin pie spice
• ¼ cup vegan butter, softened
• 1 ¼ cup quick oats, divided
• 2 tsp psyllium husk powder (or 2 tbsp ground flax)
• ½ cup water (or ⅓ cup water if using flax)
• 1 cup soy milk
• ¼ cup vegetable or olive oil
• Scant 1 cup vegan sugar
• 1 tsp maple extract
• ½ tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ cup whole wheat flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp table salt

Instructions

1. Preheat the oven to 375° F and spray a 9x13 inch baking dish with a nonstick cooking spray.
2. For the oatmeal topping; in a small bowl combine the brown sugar through the oats (only 1 cup of oats); set aside.
3. In large bowl whisk the psyllium and water together; whisk in the milk through the vanilla.
4. In a medium bowl whisk together the flour, including the remaining ¼ cup of oats through the salt. Slowly stir this dry mixture into the wet mixture until just combined; do not overmix.
5. Pour the batter into the greased dish and scatter the oatmeal topping evenly on top. Bake for 30-35 minutes until a toothpick comes out clean. Cool for 15 minutes before cutting and serving.

Prep time: 5 minutes
Cook time: 00:30
Total time: 00:35
Yield: 8 servings

More Delicious Recipes You’ll Love

Glazed Gingerbread Scones

Maple Banana Cookies

Wholesome Chocolate Coffee Dessert Bread

Healthy Pumpkin Maple Pecan Oat Muffins

It’s been an exciting and hectic week, getting ready for baby sister… but also sorrowful: my Grandpa Doc passed away.

We all went to see him in the hospital and though Oliver had met him many times before, he latched onto that visit and speaks of him occasionally and randomly, bringing me to tears. My dad’s parents were such a large part of our lives, especially when I was a child. I grew up just a short walk through the woods to their house and it goes without saying we were all very close. It’s a strange thing to think he’s gone but I take comfort thinking he is now reunited with my Grandma Nancy.

I never broached the subject when she passed away in July of 2017, as it was too painful to even write about. Todd and Oliver and I were actually on the east coast when she passed away suddenly and I never got to say goodbye. I am so grateful we were all able see grandpa and say goodbye.

My uncle told me, “Thanks for picking up Doc.” meaning that that baby sister “picked him up”; as she will be born any day now. I carry that with me and think about it everyday. <3

Maple Banana Cookies

These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!

I. Cannot. Stop. Eating. These. Cookies. #pleasehelp

Do you have a labor day dish to bring to that party? Maybe you thought of bringing the norm, but do we really need another grill-able item, salad, or bag of chips? Nah. Switch it up with some cookies! If you got ripe bananas, you’re all set.

I had a little extra helping-labor myself while photographing this recipe. Oliver loves to carry around his camera taking photos. It was a little difficult to get some of him because he kept rushing over to where I was to copy me. Baking with little ones is the absolute best.

Maple Banana Cookies

By Katie Henry - Produce On Parade

These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!

Ingredients

• 1 cup mashed well-ripened bananas (about 2 medium bananas)
• 1 teaspoon of baking soda
• 1 tsp psyllium husk powder (or 1 tbsp ground flaxseed)
• ¼ cup water (or 3 tbsp water if using flaxseed)
• ½ cup vegan butter, softened
• ½ cup vegan granulated sugar
• ½ cup brown sugar
• 1 tsp vanilla extract
• 1 tsp maple extract
• 1 ½ cups all-purpose flour
• ½ cup whole wheat flour
• ½ teaspoon ground cinnamon
• scant ¼ tsp freshly ground nutmeg
• ⅛ tsp ground cloves
• pinch of salt
• heaping ¼ cup vegan chocolate chips or nuts of your choice (optional)

Instructions

1. Preheat oven to 350° F and line a cookie sheet with parchment paper.
2. To a small bowl add the mashed banana and stir in the baking soda; set aside.
3. In a small bowl whisk the psyllium powder and water together and set aside.
4. In a medium bowl cream the butter, sugars, and extracts. Whisk in the psyllium mixture until light and fluffy. Stir in the banana mixture and set aside.
5. In a large bowl whisk together the flours, spices, and salt. Slowly stir in the wet mixture until just combined, stir in any chocolate chips or nuts if using.
6. Using a cookie scoop, drop dough onto cookie sheet 2” apart (they don’t spread much). Bake for about 12 minutes until the bottom edges just begin to turn golden brown. They will seem underdone but don’t fret! Remove from the sheet immediately and transfer to cooling rack. Repeat with remaining dough. Store in an airtight container once cooled.

Prep time: 8 minutes
Cook time: 00:12
Total time: 00:20
Yield: About 30 cookies

I found this article from The New York Times that came out a couple days ago. It’s definitely worth a read. Veganism for the win!

“The vegans are right. The vegans were always right. The least you can do is shower them with respect and our gratitude, because they deserve it.”

— Farhad Manjoo; columnist at the The New York Times

Glazed Gingerbread Scones - Two Ways

Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor.

I hope everyone’s holiday season is going well. On the weekend during the wee hours we have with light, we’ve just been really enjoying our time skiing outside and all the beautiful snow. Balancing that of course with vegan hot cocoa, good books and company, and non-stop fires in the woodstove during the morning and evenings. Anyway you slice it there’s a ton of Alaska hygge happening in our home! It be cozy as heck. Happy Yuletide my dears! Do you have any special holiday traditions you’d like to share? Todd and I are trying to plan some for Oliver! To start with, baking. Lots of yummy baking!

These beautiful scones involved much recipe testing but I don’t think anyone was complaining around our house! At first, I decided that they had too much molasses and were not ‘scone-like’ enough. Settling on the second version I created which had less molasses and were more like a traditional scone, I first prefered the these but then began to actually prefer the more gingerbready ones! So, awash in uncertainty, I decided to include both recipes and let you choose which to make. #twosconerecipesarebetterthanone

Gingerbread scones are the absolute perfect thing to make this holiday season. I bet none of your guests will have ever had one AND they are great for dessert or breakfast not to mention they are oh so quick and easy and utterly delicious. The best gift of all; you’ll have more time to spend with your loved ones… while munching on gingerbread scones.

Glazed Gingerbread Scones - Two Ways

By Kathleen Henry at Produce On Parade

Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor, see that method at the *.

Ingredients

• 2 cups (10 oz) all-purpose flour
• 3 tbsp vegan granulated sugar
• 1 tbsp baking powder
• 5 tbsp refined coconut oil, room-temperature
• ⅓ cup molasses
• ¼ cup + 3 tbsp vegan soy creamer
• ¼ cup vegan powdered sugar
• 1 tbsp vegan soy creamer

Instructions

1. In a food processor, pulse together the flour through the baking powder. Pulse in the oil, 1 tbsp at a time, until it resembles coarse cornmeal with some larger pieces. Transfer to a large mixing bowl.
2. Next, whisk together the ⅓ cup molasses and ¼ cup + 3 tbsp vegan soy creamer. Stir into the floured mixture until just combined. The dough should be slightly sticky; if it’s not stir in a little more creamer. *To have a less gingerbread flavor and more scone like texture, instead use 1 tbsp of molasses and ¾ cup of vegan soy creamer.
3. Preheat the oven to 450 F. Line a baking sheet with parchment paper and place another baking sheet beneath the first one (this keeps the bottoms from browning).
4. Transfer the dough to a floured workspace and pat into an 8-inch round. Cut into 8 wedges and arrange on the baking sheet 2 inches apart. Bake for 12-15 minutes, rotating the sheet halfway through, until the tops are just golden brown. Allow to cool on a cooling rack until fully cooled.
5. Once the scones are completely cool, in a small bowl, whisk together the powdered sugar and 1 tbsp creamer until smooth; add more creamer if necessary to reach the right viscosity for drizzling. Drizzle over the scones and allow to rest until glaze has hardened. Share with loved ones.

Prep time: 8 minutes
Cook time: 12
Total time: 20
Yield: 8 scones (8 servings)