Cinnamon Crunch Coffee Cake

Just in time for Mother’s Day, our coffee cake mixes up quickly and feeds a crowd. Many coffee cake recipes call for at least 4 eggs, adding considerable saturated fat and cholesterol to an already indulgent dish. Our version cuts down on the artery-clogging ingredients by leaving eggs out. Show mom how much you care with this heart-healthier sweet treat!

Cinnamon Crunch Coffee Cake

Makes one 13×9 inch coffee cake

• 2 cups soy milk
• 2 tsp. vinegar
• 3 cups flour
• 1 cup sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 cup canola oil
• 2 tsp. vanilla extract

• 1 cup sugar
• 2 tsp. cinnamon
• 4 Tbsp. vegan margarine

Mix soy milk and vinegar together in a small bowl to curdle. Set aside.

Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. Add oil, vanilla, and the soy milk mixture. Mix well. Spread batter evenly into oiled 13×9 inch baking pan.

Mix topping ingredients together until you have a crumbly mixture. Sprinkle over top of cake batter.

Bake at 350⁰ F for 35 – 40 minutes until toothpick inserted in center comes out clean. Let cool before slicing.