Enjoy a slice of our Pecan Coffee Cake with your hot morning beverage. This plant-based recipe uses nut milk instead of dairy, applesauce in place of oil, and organic sucanat rather than refined sugar. A spice mixture made of sucanat, cinnamon and chopped pecans finds its home both inside and on top of the cake for added flavor.
Preheat oven to 350°F. Combine topping ingredients (sucanat, cinnamon, vanilla and pecans) in a bowl and set aside.
Line the bottom of a 6-inch or 8-inch round pan with parchment paper. In a mixing bowl, mix the coffee cake dry ingredients (flour, sucanat, baking powder and salt) and set aside.
In a separate container combine the wet ingredients (nut milk, applesauce, aquafaba, vanilla and apple cider vinegar). Pour the wet ingredients into the bowl with dry ingredients and mix with a fork until well combined.
Pour half of the coffee cake batter into the pan. Add half of the topping over the batter. Pour the remaining batter into the pan and then sprinkle the other half of the topping over the batter.
Bake for approximately 25 to 35 minutes or until you can poke a toothpick into the center of the cake and it comes out clean. Let the cake cool for 10 to 15 minutes.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.