Recipe - Coffee Cake w/ Chocolate Chips

Hello,

I just tried a new recipe from Vegan Brunch by Isa Chandra Moskowitz. I hope she won't mind if I post just one recipe. I don't know what took me so long to start checking out Vegan cookbooks. They choose to avoid what we must avoid. This has opened up a whole new world of recipes to try. Please check out her book. It is awesome! By the way, I started using Bob's Old Red Mill All Purpose Baking Flour instead of mixing my own. It makes gluten free baking seem so much easier! (As always, I am going to post the original recipe in case you are able to use ingredients that we cannot.)

East Coast Coffee Cake w/ Allergy Free Chocolate Chips!!

For the Topping:

1 cup all-purpose flour (Bob's Red Mill All Purpose Baking Flour)
1/3 cup brown sugar
1 tsp. ground cinnamon (We avoid.)
1/4 tsp. ground nutmeg (We avoid.)
1/4 cup canola oil, plus up to 2 tbls. more if needed (Corn oil works well too.)
0 to 1/2 tsp. Xanthan Gum

For the Cake:

3/4 cup soy milk (We use Westsoy Rice Beverage, Vanilla Flavor.)
1 tsp. apple cider vinegar (We use Bragg's Appl Cider Vinegar.)
1/3 cup sugar
1/2 cup canola oil (or corn)
1 tsp. pure vanilla extract
1 1/4 cups all-purpose flour (Bob's Red Mill Gluten Free All Purpose Flour)
2 tsp. baking powder
1/2 tsp. salt
1 - 1 1/2 tsp. Xanthan Gum
1 or more cups of Enjoy Life brand semi-sweet chocolate chips (dairy, nut and soy free)

For serving:

2 tbls powdered sugar (I did this once, but I usually just up the brown sugar in the topping.)


1) Preheat the oven to 375 º F. Lightly grease an 8" round springform pan or an 8" square pan.

2) Measure out the milk for the cake and mix in the teaspoon of vinegar; set aside to curdle. Then begin preparing the topping.

3) The topping - In a small mixing bowl, mix together the flour, sugar, cinnamon, and nutmeg. Drizzle in the canola oil by the tablespoonful. Use your fingers or a pastry blender to swish around the mixture until crumbs form. Alternate swishing and adding canola oil until all the oil is used and large crumbs have formed. Some of the topping is still going to be sandy and that's fine (Allergy - I honestly find that it is wet, but it still cooks and tastes good.) You can add another tablespoon or two of oil if needed; it seems to vary for me how much I use and if there's a reason I can't tell you why.

4) The cake - In a large mixing bowl, mix together the milk mixture, sugar, canola oil, and vanilla. Sift in the flour, baking powder, and salt and mix until smooth. Add about 1 cup of Enjoy Life brand semi-sweet chocolate chips and mix well. Pour the cake batter into the prepared pan. Evenly sprinkle on the topping and pat it down just a bit. Bake for 35-40 minutes, or until a knife inserted through the center comes out clean.

5) Let cool for at least an hour before slicing and serving. (Allergy - We never wait.) Sift optional powdered sugar over the top once cooled.

6) She lists multiple variations for this coffe cake in her book.

This keeps and travels well. I send it as an on-the-go snack in a small plastic container.