For this recipe, I prefer using a "stick" variety of dairy-free soy margarine as opposed to the "tub" varieties. If this is not available, a dairy-free all-vegetable shortening, such as Spectrum's Organic Shortening, will work also. (Check out my list of dairy-free butter substitutes for my picks for the best brands of dairy-free "butters" on the market.
Makes one 8"x8" coffee cake
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- ¼ cup Egg Replacer powder
- ¼ cup hot water (not boiling)
- 2 cups flour
- ¾ cups organic white granulated sugar
- 1 T. baking powder
- ¼ t. salt
- ½ cup and 1 T. dairy-free soy margarine, divided
- ¼ cup finely ground walnuts
- ¼ cup dark brown sugar
- 1 t. cinnamon
- ¼ t. nutmeg
- ¾ cups plain unsweetened almond milk
1. Preheat the oven to 350 F. Using dairy-free soy margarine, grease an 8”x8” square baking pan and set aside.
2. In a small bowl, combine the Egg Replacer powder and hot water, using a fork to whip the mixture until smooth and very gooey. Set aside.
3. In a medium-sized mixing bowl, sift together the flour, sugar, baking powder and salt. Using a pastry cutter, cut in the ½ cup dairy-free soy margarine until the mixture resembles fine crumbs. (Alternatively, you can process the dry ingredients with the soy margarine in a food processor until the mixture resembles fine crumbs.) Set aside.
4. Measure out ½ cup of the flour mixture and transfer to a small mixing bowl. To the ½ cup of the mixture, add the finely ground walnuts, dark brown sugar, cinnamon and nutmeg, mixing until well combined. Set aside.
5. To the remaining flour mixture, add the Egg Replacer mixture and almond milk, stirring until just combined. Pour the batter into the prepared pan. Crumble the cinnamon-brown sugar topping evenly on top of the batter. Melt the remaining 1 T. soy margarine and drizzle this evenly over the top. Bake for 30-35 minutes, or until a fork or toothpick inserted into the center of the cake comes out clean. Serve warm or at room temperature.