YIELD: 9-12 slices
TIME: 20-25 minutes active, 35 - 42 minutes bake
Ingredients
For the crumble:
scant 1/2 cup all purpose flour
1/4 cup light brown sugar
1/4 cup plant-based butter, softened
1 teaspoon cinnamon
1/2 vanilla bean, split and seeds scraped
pinch of salt
For the cake:
2 1/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2, 5.3oz Kite Hill Vanilla Bean Blissful Coconut Milk yogurts
2/3 cup unsweetened almond milk
1/2 cup + 2 tablespoons light brown sugar
1/3 cup avocado oil (or other neutral-tasting baking oil)
1/3 cup unsweetened applesauce
1/2 vanilla bean, split and seeds scraped
For the drizzle:
1 cup sifted powdered sugar
3 tablespoons Kite Hill Vanilla Bean Coconut Milk yogurt
Method
Once fully cooled, coffee cake can be stored in an airtight container on the counter for up to 2 days. After that, store in the fridge for up to 2-3 more days.
You can sub in 1/2 of the flour with light/white spelt, whole wheat pastry, or white whole wheat flour. Texture will be slightly compromised but still very good. (Sub in more whole grain flour or another type of flour at your own risk).
This recipe can be made without the use of a vanilla bean. If omitting, add 2 teaspoons vanilla extract to the wet cake ingredients and 1/2 teaspoon to the crumble ingredients.
Step 1.
Preheat oven to 350° F. Line an 8x8 pan with parchment paper.
Step 2.
Combine all crumble ingredients in a small mixing bowl and mix together with a pastry cutter, large fork, or your fingers until thoroughly combined and crumbly. It takes a few minutes to fully combine and for the butter to coat all of the ingredients.
Step 3.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4.
In another mixing bowl, whisk together the yogurt, milk, sugar, oil, applesauce, and vanilla beans until thoroughly combined.
Step 5.
Pour the wet into the dry and whisk until just combined (when you no longer see dry flour). This should take about 10-15 circles around the bowl. If you overmix the texture will be gummy and tough. The batter will be fairly thick and have small lumps throughout.
Step 6.
Pour batter into the prepared pan and spread evenly. Spread crumble evenly over the top and bake for 35 - 42 minutes, until a toothpick comes out clean. Let fully cool for the best texture (or a minimum of 1 hour).
Step 7.
Whisk together the drizzle ingredients until smooth. Add more yogurt for a thinner drizzle. Drizzle overtop the cooled (or mostly cooled) coffee cake. Serve!
Step 8.
Recipe Notes:Once fully cooled, coffee cake can be stored in an airtight container on the counter for up to 2 days. After that, store in the fridge for up to 2-3 more days.
You can sub in 1/2 of the flour with light/white spelt, whole wheat pastry, or white whole wheat flour. Texture will be slightly compromised but still very good. (Sub in more whole grain flour or another type of flour at your own risk).
This recipe can be made without the use of a vanilla bean. If omitting, add 2 teaspoons vanilla extract to the wet cake ingredients and 1/2 teaspoon to the crumble ingredients.
This recipe uses:
Decadent Vanilla Bean Blissful Coconut Milk Yogurt
