Preheat oven to 350 degrees. Prepare a 9x13 baking dish with a generous coating of cooking spray.

Start by making the topping:

In a small bowl, combine the flour, brown sugar, melted margarine and cinnamon. Mix well and set aside.

Now the cake:

In a measuring cup, stir together the soymilk and vinegar to create "buttermilk." Set aside.

In a large bowl, combine the flour, cinnamon, baking soda and baking powder. Mix well. Set aside.

In the bowl of a stand mixer (or a large bowl), combine the sugars, oil, applesauce and vanilla. Beat well. Add egg substitute and continue to beat until well-combined (about 20 more seconds). Alternately, add both the reserved "buttermilk" and the flour mixtures to the mixer bowl. Continue to beat just until the batter is smooth.

Spread batter in prepared pan. Sprinkle the topping mixture evenly over batter.

Bake for 50 minutes or until a toothpick inserted in center comes out clean.

Remove the coffee cake from oven, place on a rack and let it cool completely before serving. If desired, lightly dust cooled cake with powdered sugar.

Tip: For variation, core, peel and dice a medium apple and fold it into the finished batter. You could also add 1/4 to a 1/3 cup of any chopped nut. Pecans and apple work great together.


This coffee cake uses soy milk and egg substitute so it's vegan. Apple sauce adds moistness to the batter. A cinnamon and brown sugar crumble acts as the perfect topping.

Mr Breakfast would like to thank chall22 for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From Donna

Rating (out of 5):

Liked it. Moist. I mixed 1/3 cup chopped walnuts into the crumble topping.

Comment submitted: 7/10/2013 (#16144)

---