Cinnamon Nutmeg Coffee Cake
This coffee cake is gluten free and vegan (although you can soy products for dairy products and make it conventional if you like) and you’d never know it! It’s hearty and is flavored with cinnamon and nutmeg. We also like to add walnuts and fruit (typically we use frozen, but you can use whatever you’d like, include use dates).
Servings
8
Servings
8
Ingredients
  • 1package Crazy Good Coffee Cake Mix1 package is 27 oz (1 lb. 11 oz)
  • 6oz soy margarine1.5 sticks
  • 1 1/3cups soy milk
  • 1Tbsp baking powder
  • 1/2cup dates/fruit
  • 1cup chopped walnuts
Instructions
  1. Carefully melt the soy margarine. Put the mix in a bowl and cut in the melted soy margarine. You want it to be crumbly, NOT blended. Set aside 1 cup of this crumble.
  2. Add soy milk, baking powder, and dates/fruit to the bowl of crumble and gently mix.
  3. Oil a 9×12 inch pan and pour in the mixture. Carefully spread mixture out to evenly cover the bottom of the pan.
  4. Gently sprinkle the cup of crumble mixture and the walnuts over the coffee cake.
  5. Bake at 325 degrees for 20-25 minutes, turning at 10 minutes. When cooked, middle should be spongy to the finger. Let cool. Cut in 8 pieces. Enjoy!