Vegan Cranberry Pecan Coffee Cake
Serves 1
30 mins prep
60 mins cook
90 mins total
This vegan-friendly Pecan Coffee Cake is perfect for the fall, whether for Thanksgiving, or just to whip up with a warm cup of tea.
For the cake:
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Preheat oven to 350F and grease or butter your favorite springform cake tin and set aside.
To make the cake:
Into a large bowl, cream together the butter, sugar and vanilla. To the bowl, add the egg replacement and continue to stir/combine.
Into another bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, cacao or instant coffee and salt.
To the dry ingredients, add the wet ingredients alternatively between the yogurt. Stir till well combined. If the batter is a bit too thick, slowly add in the almond milk add needed, in 1 tbsp. intervals.
Now, to the bowl add the fresh cranberries and pecans. Stir the mixture till well combined.
Pour the batter into your pre-greased baking tin.
Bake the cake for about 1 hour or until its toothpick approved (you want the toothpick to come out completely clean). Let the cake cool completely.
Top with your favorite Vegan Chocolate Frosting and some cranberries.
