This is one of my favorites from my favorite food allergy author (simple ingredients, easy recipes). I thought I'd share:)
DAIRY, EGG AND NUT FREE SIMPLE COFFEE CAKECredit to Food Allergy Mama!!
2 1/2 c. unbleached all purpose flour
1 3/4 c. light brown sugar, packed
1/4 tsp. salt
2/3 c. dairy free shortening (I use plain Crisco)
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. dairy free buttermilk (1 c. soy or rice milk mixed with 1 T. white vinegar, let stand 5-10 minutes)
2 T. water
1 tsp. vanilla extract
Preheat oven to 375 degrees and spray a 13 x 9 glass Pyrex dish with dairy free baking spray. Set aside.
In the bowl of a mixer combine flour, brown sugar and salt. Cut in the shortening with your fingers or a pastry blender until it resembles coarse crumbs. Reserve 1/2 c. of mixture and put aside to be used as the crumb topping later.
Add the baking powder, baking soda, cinnamon and nutmeg to the remaining crumbs in mixing bowl. Stir until combined. Add the water and vanilla to the “buttermilk” mixture, and combine with the dry mixture. Do not overmix, small lumps are fine. An overly smooth batter will not produce a tender coffee cake so use a light hand when stirring.
Pour batter into prepared baking dish an sprinkle with reserved 1/2 crumb topping. Bake 20-25 minutes or until cake tester/toothpick comes out clean. Cool slightly and serve warm.
And since we never leave a recipe alone (and really like sugar). I made a simple icing from powdered sugar, drop of vanilla and soymilk beat together until it's smooth but not watery!! Then we drizzled it on top:)
Linking up to...
Tuesdays at the Table @ All the Small Stuff
Tasty Tuesdays @ Balancing Beauty and Bedlam