My friend Colleen is working really hard to veganize lots of recipes. It is so much fun to go back and forth with her, tweak old recipes and create new ones. When I saw her at pick up today (our children are in the same class), I handed her a big slice of the Chocolate Yogurt Bundt Cake. She handed me this. It is amazing!
1 1/4 cups vegan semisweet chocolate chips (about 8 ounces)
2/3 cup packed vegan golden brown sugar
1 tablespoon ground cinnamon
3/4 cup all purpose flour
3/4 cup whole wheat pastry flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup vegan sugar
1/2 cup grapeseed oil
1 flax egg (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
1 1/3 cups mashed very ripe bananas (about 3 large)
3 tablespoons oat milk
1/4 cup slivered almonds
Vegan powdered sugar
Preheat oven to 350. Grease 8x8x2 baking pan. (I will use my 9×9 brownie pan when I make these.) Make the flax egg. Mash the bananas
To make the streusel, stir the chocolate chips, brown sugar, and cinnamon in small bowl until well blended. Set aside.
Sift flour, baking soda, baking powder, and salt into a medium bowl. Using an electric mixer, beat sugar, grapeseed oil, and flax egg in large bowl until fluffy. Beat in mashed bananas and oat milk. Add dry ingredients and blend well.
Spread half of batter (about 2 cups) in prepared baking pan. Sprinkle with half of streusel. Add almonds to remaining streusel. Repeat with remaining batter and streusel.
Bake coffee cake until tester inserted into center comes out clean, 45-50 minutes. Cool. Sprinkle powder sugar over top of coffee cake. Enjoy!