If you can hold out and not jump into this coffee cake until the day after baking, it will truly be worth the wait. It was like eating a whole new cake after 24 hours when the flavors were able to fully incorporate.
I have been trying to make and incorporate more vegan dishes in our meal routine. I have a bit of a sweet tooth, so when I had an opportunity to try to make some new recipes using Florida Crystals® , I knew I had to try a vegan dish using their cane sugars.
You won’t even realize this sweet treat is vegan!
This is a sponsored post for Florida Crystals® , but all opinions are 100% my own.
This particular recipe I used Florida Crystals® Organic Brown Raw Cane Sugar& Florida Crystals® Organic Raw Cane Sugar.
The brown raw cane sugar is a rich, free flowing sugar with bold flavors of molasses & caramel. With its higher moisture content, it’s ideal for baking as it will keep your recipes soft and tender, which is perfect for cookies, brownies, and cakes.
The raw cane sugar is very versatile, making it an excellent equal replacement for white granulated sugar. It’s fine golden crystals have a delicious hint of molasses perfect for all baking.
You can order Florida Crystals on Amazon – CLICK HERE!
Did you know?
- Florida Crystals® is the only organic cane sugar grown in the US
- The sugarcane comes from farms in Palm Beach County, Florida, where it’s grown under the highest standards of quality and sustainability
- The sugar is harvested and milled the same day
- USDA organic, non-GMO project, vegan, and Kosher
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- ½ cup vegan butter, softened
- ½ cup sugar, I used Florida Crystals Cane Sugar
- ¼ cup brown sugar, lighted packed - I used Florida Crystals Brown Cane Sugar
- 1½ tsp vanilla
- 2 TBSP Cashew Milk (or any other milk alternative)
- 2 cup flour
- ¼ tsp salt
- ¾ cup cashew milk (or any other milk alternative) with 2 tsp white vinegar added to the milk - let sit for 5 minutes
- 1 tsp baking powder
- 1 tsp baking soda
- Cinnamon Swirl Filling:
- 3 TBSP oil
- 1 TBSP cinnamon
- ¼ cup flour
- ½ cup brown sugar, I used Florida Crystals Brown Raw Sugar
- Cinnamon Topping:
- ¼ cup flour
- ¼ cup rolled oats
- ¼ cup brown sugar, I used Florida Crystals Brown Raw Sugar
- 3 TBSP cold vegan butter
- 1 TBSP cinnamon
- Pre-heat oven to 350 degrees.
- Lightly grease 8x8 pan with cooking spray and set aside.
- Mix ¾ cashew milk with 2 tsp white vinegar and set aside for 5 minutes to make a buttermilk.
- Cream together butter and sugars for cake portion of recipe. Add 2 TBSP milk alternative and vanilla and mix.
- Add baking soda, powder, and salt and mix.
- Add flour and buttermilk mixture - mix just until incorporated and set aside.
- Take half of the batter and spread onto the bottom of the 8x8 pan. Tip: Spray spatula with cooking spray if needed to help spread batter.
- Mix all filling ingredients and drop on top of the batter in pan. It's ok if it doesn't look pretty or doesn't spread completely to cover.
- Make topping: take flour, oats, brown sugar, cinnamon together. Cut in 3 TBSP cold butter with fork into the topping mixture to resemble coarse crumbs.
- Add remaining batter on top of filling. Sprinkle topping mixture evenly over the top.
- Bake 35-45 minutes until toothpick comes out clean.
- Let cool completely before eating. Note: If you can wait till following day to enjoy, the flavors will be so much better and will be hard to eat just one bite! Your guests won't know this dessert is vegan!
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My favorite! I love that it’s Vegan too!