I bake all year, but Autumn brings a barrage of recipes that truly bring us the magical Autumn experience.
Apples, cinnamon, and pumpkin are just a few of the ingredients I think of when I plan my Autumn baking.
This coffee cake recipe is one to "fall" for that's for sure! I plan on making this cake numerous times this Autumn.
Ingredients for batter:
6 T vegan butter, room temperature
1 1/4 cups organic whole wheat pastry flour
1 1/2 t organic cinnamon
1 1/4 t non-gmo, non-aluminum baking powder
1/2 t sea salt
1/4 t baking soda
2/3 cup organic Sucanat
2 organic flaxseed eggs
1/2 cup organic coconut milk
1 large organic apple, peeled and chopped into 1/2 inch pieces
Ingredients for glaze:
3 T organic pure cane sugar
3 T water
1/4 cup vegan cream cheese
Method:
Pre-heat oven to 350 degrees. Line an 8x8" baking pan with unbleached parchment paper.
In a large bowl, whisk together the flour, cinnamon, baking powder, salt, and baking soda. Set-aside.
Using a stand mixer, cream together the Sucanat and butter until fluffy. Add the 2 flaxseed eggs, mix until fully incorporated. Alternate adding the flour mixture and the coconut milk. Stir in apples by hand.
Pour batter into the lined baking pan. Bake 25 minutes or until the cake pulls away from the sides of the pan.
While the cake is baking start the glaze.
In a small saucepan, combine the sugar and water. Stir until the sugar dissolves. Remove from heat and let cool.
Place cream cheese in a medium bowl and beat until smooth and fluffy using a hand mixer. Add the cooled sugar mixture and continue beating until you get a smooth glaze.
When the cake is completely cooled, pour glaze in long diagonal ribbons.
Next, cut yourself a slice, pour yourself a cup of coffee. Sit by a window and start looking for falling leaves.
* recipe adapted from Clean Eating magazine.
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