Tuesday Treat: Coffee Cake with Fresh Berries and Pecan Topping

The Vegan Video Pantry makes Coffee Cake with Fresh Berries and Pecan Topping from Chloe Coscarelli’s “Chloe’s Vegan Desserts.” First you start off by making the pecan topping by combining ¼ cup all-purpose flour, 1 cup roughly chopped pecans, ½ cup brown sugar, 1 tablespoon ground cinnamon, ½ teaspoon ground nutmeg, 3 tablespoons canola oil, and stir. Then preheat the oven to 350 degrees. Combine 2 cups all-purpose flour in a big bowl with ½ brown sugar, ¼ cup granulated sugar, 1-teaspoon baking soda, 1-teaspoon baking powder, ½ teaspoon salt, and whisk together. In another bowl combine 1-cup non-dairy milk, ½ cup canola oil, 1 apple cider vinegar, 2 teaspoons vanilla extract, and whisk together. Then pour the wet mixture into the dry ingredients. Fold in 2 cups of your favorite fresh berries. The batter then goes into a parchment paper lined 8” x 8” pan and you then add the pecan mixture on top and bake for 40 minutes. Cover with aluminum foil and bake for another 10 minutes.

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