FTV?!

F*ck, That's Vegan?! #17

17. "Glazed and Improved"

Coffee cake. Usually crumbly, sometimes dry, and generally somewhat boring. When made properly however, it's capable of being one of the greatest foods you could taste on this earth.

Yeah, that's a little dramatic. But imagine sticking your fork into a beautiful raspberry preserve dolloped, chocolate glazed, slice of coffee cake at breakfast (or dessert) time. In the 17th section of F*ck, That’s Delicious, Bronson gives us his mom's recipe for exactly that. "Gogo's Coffee Cake" is a decadent recipe that she strictly uses Bonne Maman raspberry preserves in, absolutely nothing else.

But the thing about FTV?! is that there are no real rules, except the obvious one about everything being vegan. Go looking for locally grown and made raspberry preserves to use instead and you'll likely be pleasantly surprised, but good ol' Bonne Maman raspberry preserves are vegan if you do decide to use those.

Enjoy this vegan take on Gogo's (very rich) coffee cake!

Ingredients:

Coffee Cake:

1 1/2 cups all-purpose flour
2 tbsp potato starch
2 tbsp tapioca powder
2 tbsp cornstarch
1 cup coconut oil, room temp
1 tbsp lemon juice
1 cup vegan sour cream
1 cup non-dairy milk
1 cup granulated sugar
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/3 cup vegan chocolate chips
3 tbsp cup cane sugar
1 tbsp cinnamon
1/2 cup raspberry preserves
1 tbsp powdered sugar
1/3 cup chocolate ganache glaze (recipe below)

Coffee Cake Instructions:

In a bowl, whisk together all-purpose flour, potato starch, tapioca powder, cornstarch.

Beat room temp coconut oil and sugar together in a separate, large mixing bowl. Beat non-dairy milk, vanilla, baking soda, and baking powder into creamed coconut oil and granulated sugar. Mix vegan sour cream and lemon juice together. Add 1/2 of the flour and 1/2 sour cream to the mixing bowl and mix until smooth with hand mixer. Repeat with other half of flour and sour cream.

Preheat oven to 350°F. Line a 9in x 5in loaf pan with parchment or non-stick spray. Add 1/3 of batter to the bottom of the pan in an even layer. Mix cinnamon and cane sugar together. Sprinkle 1/3 of the chocolate chips on top of the batter, along with 1/3 of the cinnamon-sugar mixture. Repeat with remaining 2 layers of cake batter. Place in oven.

Remove after 15 mins and place dollops of raspberry preserves on the top of the cake. Bake for 45 more mins, or until a toothpick will come out dry when placed in.

Allow cake to cool, then drizzle warm chocolate onto cake. Dust with powdered sugar. Slice it up, eat it up!

Chocolate Ganache Glaze Ingredients:

1 1/4 cups cashew or coconut cream
1 1/2 cups semi-sweet chocolate chips
1/4 cup granulated sugar
1/4 tsp salt

Instructions:

Set up a double boiler and bring water to a simmer. Add the coconut or cashew cream to your bowl. Add sugar to cream once it starts to form a thin skin (skin may only happen with coconut cream so wait for small bubbles if using cashew) and stir until dissolved. Add your chocolate chips and stir constantly until completely melted. This could take up to 10 minutes, but don’t stop stirring!!!

Remove melted chocolate from heat and stir salt in while still hot. Set aside for drizzling over top of your coffee cake.