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5 recipes for the non-dairy baker

By: Enrique Gili on Feb. 26, 2013, 4:07 p.m.
nondairy East Coast Coffee CAke

Photo: Enrique Gili

2 of 7

East Coast Coffee Cake

You'll be hearing a lot about this author as people turn to Isa Chandra Moskowitz for vegan recipe ideas; her East Coast Coffee Cake is a very good start.

Prep time: 10 minutes  

Total time: 50 minutes  

Yield: Makes 14-16 pieces

East Coast Coffee Cake


  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon grated nutmeg
  • 3 tablespoons canola oil
  • 3/4 cup plain almond milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup granulated sugar
  • 1 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1/2 cup dried cranberries
  • 1 tablespoon powdered sugar, optional garnish
Cooking directions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine the almond milk, extract and vinegar. Stir and set aside.
  3. To make the topping, combine the flour, sugar, cinnamon, and nutmeg in a small mixing bowl. Stir about 1 minute. Add canola oil in 1 tablespoon increments, folding with fork or fingers until large pebblelike crumble forms, about 2 minutes. Set aside.
  4. In a second large bowl combine the cake ingredients: sugar, flour, baking powder and salt. Stir until blended, about 2 minutes. Make an indentation and add almond milk. Mix until smooth, about 2 minutes. Add zest and cranberries. Stir.
  5. Pour cake mixture into a spring form pan or baking dish. Evenly sprinkle crumble over top. Cook cake on the center rack for 35 to 40 minutes, or until a toothpick pulls cleanly away from the center when inserted. Allow cake to cool before serving, about 1 hour.