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.
