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Cinnamon-Walnut Coffee Cake

Cinnamon-walnut coffee cake by Jonathan Balcombe

Michelle Riley/The HSUS

Serves 8


1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup faux sour cream (see below)
1/3 cup oil
1/2 cup non-dairy milk
1 teaspoon vanilla extract 

Faux sour cream

1 12-ounce package of silken tofu
1 teaspoon oil
1 tablespoon lemon juice
2 teaspoons apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon tamari


1/2 cup dark brown sugar
1 teaspoon ground cinnamon
2 tablespoons vegan margarine
3/4 cup chopped walnuts

Preheat oven to 350 F (175 C).

Lightly oil an 8x8-inch baking pan and set aside.

In a small bowl, stir together the topping ingredients, and set aside.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Place the ingredients for the faux sour cream in a blender and combine until smooth and creamy.

Stir the faux sour cream, oil, non-dairy milk, and vanilla into the flour mixture. Pour evenly into a baking pan, then sprinkle the topping evenly over the top.

Bake for 30 to 35 minutes. 

Recipe courtesy of Jonathan Balcombe.

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