Amazing Coffee Cake
Submitted by Christina Arasmo
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| prep time: 15 min. | cooking time: 40-45 min. | makes 1 - 10 inch cake |
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| This recipe is modified from the one found in a very ragged "Farm Cookbook". I lived on this strict vegetarian hippie commune with my mother in the late 70s. |
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Equipment:
spice or coffee grinder for the flax
10 inch cake pan (2 inches deep)
big bowl
big spoon
whisk
the thingy used to cut in the earth balance (or your fingers)
Ingredients
2 3/4 cups whole wheat pastry flour
1 1/4 cups turbinado sugar
1 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
1/2 finely chopped walnuts
1 cup of Earth Balance margarine
1 1/4 cups soy milk
1/2 (scant) salt
1 tablespoon baking powder
1/2 raisins
2 tablespoons flax seeds
Directions
Preheat oven to 350 F
Sift the whole wheat pastry flour, turbinado sugar, cinnamon, nutmeg, cloves, allspice, finely chopped walnuts and cut in the 1 cup of Earth Balance. Don't mix, just get it be a crumbly mixture. Reserve 1 cup for topping.
Grind the flax seeds to a fine powder and add the remaing ingredients(soy milk, salt, and baking powder) in the bowl. Beat with a whisk until well blended, don't over blend but make sure you don't see any separate ingredients. Mix in the raisins.
Lightly grease, with Earth Balance, the 10" cake pan and sprinkle it with a tablespoon of flour. Shake the pan around till all sides are coated with flour and shake excess off in trash.
Put the liquid mixture in the pan and sprinkle the reserved cup of topping on it.
Bake for 40-45 min. or until a knife comes out clean.
I've made many a vegan goodie, and this is in the top 5! Perfect for the Vegan Brunch Cafe.
For unbakers:
If you use a glass cake pan, lower the temperature about 20 degrees. Bake in middle rake. The higher the rack the faster the cooking time. Check with a butter knife around the 35 min. mark. Use your nose: when the smell is strongest is usually done or almost done. |
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Reviews (add your own)
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| christine m wrote on Tuesday June 13th, 2006 10:39 PM |
 three and a half soybeans |
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Nice! Lovely! Homey!
Rather than using the listed spices, walnuts, and raisins, I went for a Scandinavian motif and substituted a couple of crushed cardamom pods soaked in the soymilk (which I heated a little), just a little nutmeg, toasted slivered almonds, a couple of drops of almond extract, and dried cranberries. I also used 1 cup of sugar instead of 1 1/4 cups, which was good -- not too sweet. |
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| BETH wrote on Sunday October 15th, 2006 11:30 AM |
 four soybeans |
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THIS WAS GOOD........IT WASNT TOO SWEET EVEN WITH THE FULL AMT OF SUGAR. THE ONLY CHANGES I MADE WERE THAT I USED A MIXTURE OF COARSE GROUND RICE FLOUR WITH THE WHOLE WHEAT FLOUR, AND VANILLA RICE MILK INSTEAD OF SOY. I ALSO USED REGULAR YET VEGAN CORN OIL MARGARINE BECAUSE I FIND EARTH BALANCE TOO SALTY FOR MY TASTE. THIS CAME OUT GREAT, AND THE RICE FLOUR MAKES THE CAKE PART TASTE MORE GRAINY,GIVING THAT WHOLE GRAIN FEEL . IT WOULD BE EVEN BETTER WITH BROWN RICE FLOUR I THINK. ILL TRY THAT NEXT TIME. THANKS! |
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| Christina wrote on Wednesday December 13th, 2006 02:15 AM |
four soybeans |
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That's 1/2 teaspoon of salt but just under. You can leave it out with the Earth Balance, but I wouldn't.
I was sleepy when I wrote this recipe.
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