Vegan Breakfast Cake

Ooof, y’all, it’s been a rough few months. I’ve been dealing with some chronic health issues – hence my lack of posts. The good news is that I’m feeling a little better each day thanks to new treatment plans. Hopefully that means I’ll be able to get back to a more normal posting schedule here soon AND get all that fun relaunch stuff going as promised!

To make up for my lack of posts, I’m giving you permission to have cake for breakfast! I know, I know… I’m the best. And so is this recipe but it definitely didn’t start out that way. You see, for my birthday this year I decided to make myself a funfetti cake and that’s when this recipe was born (in obviously a slightly different form). It was a good funfetti cake but it clearly wanted to be something else and so I did a little tweaking on it and it became a bar recipe. Again though, it wanted to be something else. That’s when it hit me what it wanted to be – breakfast cake!

Breakfast cake is the simpler cousin of crumb cake and coffee cake. It has a yellow cake base that is soft and not too sweet. On top of the yellow cake base there is a thick, swirled layer, rich with cinnamon and brown sugar. Truly, it’s perfection and it’s really easy to make. Be warned though, it’s also really easy to eat. #Addicting

Vegan Breakfast Cake

  • Servings: 4-9
  • Print


Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

For the pan:

  • Nonstick cooking spray or 1 tbsp vegan butter

For the cake:

  • Ener-G Egg Replacer for 1 egg (follow instructions on box)
  • 1 1/4 c. all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 10 tbsp vegan butter, melted
  • 3/4 c. sugar
  • 1/2 c. unsweetened almond milk
  • 2 tsp vanilla
  • 2 tbsp brown sugar
  • 1 tbsp cinnamon

For the icing:

  • 1/2 c. powdered sugar
  • 1 tbsp unsweetened almond milk

Directions

  1. Get your oven preheating to 350 degrees Fahrenheit and prepare a 9″x9″ metal pan by lightly greasing it then lining it with parchment paper (the grease helps the parchment paper to stay in place). Set pan aside for a moment.
  2. In a small dish, prepare the Ener-G Egg Replacer for 1 egg, following the instructions on the box. Let it sit for 3-5 minutes until thickened slightly. Meanwhile, in a large bowl, combine the flour, baking powder, and salt, and whisk together. Next, add in the melted vegan butter, sugar, 1/2 cup almond milk, vanilla, and Ener-G mixture (once thickened slightly), and whisk until smooth. Into another small bowl, scoop out a 1/2 cup of the cake batter. To the 1/2 cup of cake batter add the brown sugar and cinnamon and stir with a fork or small whisk until smooth.
  3. Grab your prepared pan and pour in the plain cake batter. Smooth it out into an even layer then pour over it the brown sugar and cinnamon batter evenly but allowing a little of the plain batter to be seen still. Using a butter knife or toothpick, poke and swirl the brown sugar and cinnamon batter around. Bake in your preheated oven for 25-30 minutes or until a toothpick or cake tester inserted into the center comes out clean. Once the cake is done, carefully lift it of the pan using the parchment paper and let it rest for 30 minutes.
  4. While the cake rests, make the icing by combining the powdered sugar and 1 tablespoon almond milk in a small bowl or cup, stirring with a fork or spoon until smooth. Once the cake has rested for 30 minutes, drizzle the icing over it then cut and serve. Cake will keep covered or in an airtight container on counter for 2 days – do not refrigerate it or the texture will change.

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