Vegan Coffee Cake with Cinnamon Streusel

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Ingredients

• 1 cup chopped walnuts

• 1 teaspoon ground cinnamon

• 2 ¼ cups whole-wheat pastry flour, divided

• 1 ¼ cups packed light brown sugar, divided

• 3 tablespoons vegan butter (such as Miyoko’s Cultured Vegan Butter), plus 1/2 cup, melted and divided

• ⅛ teaspoon salt plus 1/2 teaspoon, divided

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 cup unsweetened plain almond milk

• 1 tablespoon cider vinegar

• 1 teaspoon vanilla extract

1. Preheat oven to 350°F. Coat a 9-inch-square baking pan with baking spray. Stir walnuts, cinnamon, 1/4 cup flour, 1/2 cup brown sugar, 3 tablespoons melted vegan butter and 1/8 teaspoon salt together in a small bowl. Set aside in the refrigerator.

2. Whisk the remaining 2 cups flour and 3/4 cup brown sugar, baking powder, baking soda and the remaining 1/2 teaspoon salt in a medium bowl.

3. Whisk almond milk, vinegar, vanilla and the remaining 1/2 cup melted vegan butter together in a small bowl. Pour the milk mixture into the flour mixture and whisk until just combined. Pour the batter into the prepared pan.

4. Sprinkle the batter with the walnut mixture and bake until a wooden pick inserted in the center comes out clean, 30 to 35 minutes, covering with foil during the last 5 to 10 minutes to prevent overbrowning, if desired. Remove to a wire rack and let stand for 15 minutes before serving.

To make ahead:

Store cake in an airtight container at room temperature for up to 2 days.

Nutrition Facts (per serving)