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¾ cup plus ⅓ cup unbleached cane

sugar

¼ cup light brown sugar, firmly

packed

¾ cup nonhydrogenated vegan

margarine, chilled

¾ tsp. aluminum-free baking

powder

½ tsp. baking soda

¼ tsp. salt

½ cup vegan sour cream or yogurt

Egg substitute for 2 large eggs

1⅛ tsp. pure almond extract

1 (8-oz.) pkg. vegan cream cheese,

softened

⅔ cup strawberry jam

½ cup sliced toasted almonds

¼ cup vegan confectioners’ sugar

1½ tsp. soy, rice, or almond milk

1. Preheat the oven to 350°F. Lightly grease and flour a 9-inch spring form pan with nonhydrogenated shortening, tapping out excess flour.

2. In a medium bowl, and using an electric mixer fitted with the paddle attachment on medium speed, mix unbleached all-purpose flour, whole-wheat pastry flour, ¾ cup unbleached cane sugar, brown sugar, and chilled vegan margarine for 1 minute or until mixture resembles fine crumbs, being careful not to let it clump up in a ball. Measure out 1 cup streusel, and set aside.

3. In the same bowl, add aluminum-free baking powder, baking soda, salt, and vegan sour cream to remaining streusel mixture. Using a mixer on medium speed, mix for 1 minute or until well blended. Add egg substitute for 1 egg and 1 teaspoon almond extract, and beat only until batter is smooth. Do not overmix.

4. Pour batter into the prepared springform pan and pat batter thickly on the bottom of the pan and ¾ of the way up the sides. Clean the mixing bowl.

5. In the same bowl, and using an electric mixer fitted with the paddle attachment on high speed, beat vegan cream cheese and remaining ⅓ cup unbleached cane sugar. Add remaining substitute for 1 egg, and beat for 1 minute or until light and fluffy. Pour batter into springform pan.

6. Spread jam very gently over batter, being careful not to disturb it.

7. Add almonds to the reserved bowl of streusel, and mix well. Carefully sprinkle over coffee cake, spreading evenly. Bake for 45 to 60 minutes or until middle seems set and no longer jiggly.

8. Cool coffee cake completely before removing springform ring. Carefully slide cooled coffee cake off the bottom and onto a flat cake plate. For best results, chill cake for 2 or 3 hours.

9. Before serving, using a spoon, mix confectioners’ sugar, soy milk, and remaining ⅛ teaspoon almond extract until smooth, and drizzle over cooled cake.

Variations: For Blueberry or Raspberry Cream Cheese Coffee Cake, substitute blueberry or raspberry jam for the strawberry jam.

VEGAN VOCAB

A springform pan is useful for delicate baked goods like this coffee cake. The two-piece pan has a removable bottom and sides that spring open with a hinge and latch. The sides are closed and latched when baking and opened after the cake is cool enough to release without it breaking or oozing out. This is also the preferred pan for making cheesecakes.

Chocolate-Chip and Coffee Coffee Cake

This crumbly cocoa coffee cake, filled with real coffee and vegan semisweet chocolate chips and topped with a toasted pecan streusel, makes coffee time even more enjoyable.

Yield:

1 (9x13-inch) cake

Prep time:

30 to 40 minutes

Bake time:

35 to 45 minutes

Serving size:

1 slice

½ cup light brown sugar, firmly

packed

½ cup plus 2 cups unbleached

all-purpose flour

1 cup nonhydrogenated vegan

margarine, softened

¼ cup chopped toasted pecans

½ cup whole-wheat pastry flour

2 TB. natural cocoa powder

2 tsp. aluminum-free baking

powder

¾ tsp. baking soda

¼ tsp. salt

1 (8-oz.) pkg. vegan cream cheese,

softened

1½ cups unbleached cane sugar

Egg substitute for 2 large eggs

½ cup soy, rice, or almond milk

¼ cup strong coffee

1 tsp. pure vanilla extract

1 cup vegan semisweet chocolate

chips

1. Preheat the oven to 350°F. Lightly grease and flour a 9×13-inch baking pan with nonhydrogenated shortening, tapping out excess flour.

2. In a small bowl, and using a fork, blend light brown sugar, ½ cup unbleached all-purpose flour, and ¼ cup vegan margarine until mixture looks crumbly. Add pecans, and mix well. Set aside for streusel topping.