Sometimes, even if breakfast isn’t late, you want brunch. This quick little cake will make you so happy, you’ll sing through the rest of your day—don’t worry about whether it’s annoying to someone else! They didn’t have homemade coffee cake for breakfast.
6 ½ TBLSP all-purpose flour
2 TBLSP granulated sugar
2 ½ TBLSP brown sugar
Sprinkle ground nutmeg
Sprinkle ground cinnamon
2 TBLSP canola oil
2 ½ TBLSP non-dairy milk (I like almond milk)
2 teaspoons non-dairy yogurt (like soy) or non-dairy sour cream
Splash apple cider vinegar
Splash vanilla extract
Pinch baking soda
Pinch baking powder
1 heaping TBLSP finely chopped nuts (I like walnuts, but anything is nice)
Preheat the oven to 350 degrees Fahrenheit. Grease a mini-loaf pan or two ramekins, or one 4-inch across baking dish. The cake will rise a bit, so make sure it’s a little taller than you think you need.
- In a small bowl, combine the flour, sugars, nutmeg, cinnamon, and salt. Add the oil and mix until it’s all absorbed, a crumbly pile. Set aside 2 TBLSP of the mixture to become the topping.
- In another small bowl, combine the milk, yogurt or sour cream, vinegar, vanilla, baking soda, and baking powder. Stir until well combined.
- Add the milk mixture to the larger collection of crumbs. Mix well and the pour the batter into the prepared pan(s).
- Add the nuts to the topping mixture and mix well. Toss the topping onto the top of the batter in the pan and sprinkle with a little more cinnamon.
- Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
- Let it rest in splendor on a rack for 5 minutes before removing it from the baking vessel and devouring it like a herd of adolescent wombats.