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
- Preheat the oven to 375° F and spray a 9x13 inch baking dish with a nonstick cooking spray.
- For the oatmeal topping; in a small bowl combine the brown sugar through the oats (only 1 cup of oats); set aside.
- In large bowl whisk the psyllium and water together; whisk in the milk through the vanilla.
- 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.
- 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:
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Yield: 8 servings
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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
