It’s now officially spring, and I’m all about springy flavors. This time it’s lemon and blueberries. Also, I’m into sweet stuff. Maybe not the over-the-top rich fudgy treats I’m into over the holidays, but springy sweet stuff. Things you can eat for brunch. Socially acceptable dessert for breakfast. It was high time I created a vegan coffee cake. I’ll be honest: coffee cake was never my favorite. I feel like there’s always more exciting desserts you can eat for breakfast. This coffee cake though, is my favorite. I’d take it over a big piece of chocolate cake, and that’s saying a lot. Now, this is a cake, so it’s certainly indulgent, but it has a few things going for it over conventional coffee cake. It’s vegan. Also, see how it’s a little darker in hue than a normal coffee cake? That’s because I made it with whole wheat pastry flour and coconut sugar. These ingredients don’t affect the taste or texture, I promise. Instead of butter, or as would be the case in my kitchen, vegan butter, I made this coffee cake with a mix of coconut oil and almond butter. I wouldn’t have it any other way, because the texture was fantastic. And finally, to moisten up the batter, I went with non-dairy milk. Everything gets topped off with an oat crumble an a drizzle of lemon glaze. The cake turned out delicious, and incredibly springy. I’m sure I’ll be enjoying this one at brunches all season long.
