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Nutrition Facts

Serving Size 1 (85g)

Recipe makes 9 servings

The following items or measurements are not included below:

soy yogurt

Calories 303
Calories from Fat 122 (40%)
Amount Per Serving %DV
Total Fat 13.6g 20%
Saturated Fat 2.7g 13%
Monounsaturated Fat 6.3g
Polyunsaturated Fat 3.9g
Trans Fat 0.0g
Cholesterol 2mg 0%
Sodium 408mg 17%
Potassium 68mg 1%
Total Carbohydrate 42.3g 14%
Dietary Fiber 0.9g 3%
Sugars 19.5g
Protein 3.7g 7%

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Vegan Cinnamon Coffee Cake

Recipe #378262 | 55 min | 20 min prep | add private note

By: CookiesCupcakes
Jun 23, 2009

This is a recipe I modified from Martha Stewart's website. It's very tasty. Can be made in a round cake or 9x9" brownie pan or I use a 9 serving mini loaf pan to make little individual cakes. On the sugar, make sure what you use is vegan. I use organic evaporated cane juice sugar. Regular sugar is often processed with animal derivatives.

SERVES 9 , 9 slices (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 350 degrees and lightly grease a round cake pan, 9x9" brownie pan or mini loaf pan.
  2. 2
    Mix together the flour, 3/4 cup sugar, baking powder and salt.
  3. 3
    Cut the margarine into small chunks and add to the mix. Mix for a couple of minutes if using a mixer. This is the "dry ingredient mix".
  4. 4
    Remove 1/2 cup of the dry ingredient mix and put in a separate bowl. Add the cinnamon and 2 tablespoons of sugar and mix together well. This is the "topping".
  5. 5
    To the remaining dry ingredient mix, add the soy yogurt and milk until the consistency is smooth. Put into a round cake pan, 9x9 brownie pan, or spread evenly in a mini loaf pan (I use an ice cream scoop for even serving sizes).
  6. 6
    Spread the topping evenly onto the batter. Melt the 2 tablespoons of margarine and drizzle over the top.
  7. 7
    Bake at 350 for 35 minutes, or until a toothpick entered into the center of the coffee cake comes out clean.

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