Sunday, February 1, 2015

French Toast Coffee Cake

French Toast Coffee Cake
Ingredients:
1 cup vegan cream cheese
3 cups plain unsweetened soy milk
3 tablespoon unrefined sugar
1 tablespoon Ener-G egg replacer 
1 1/2 tablespoons fresh ginger juice
1 tablespoon ground ginger
8 slices sourdough bread, cut into 1" to 2" rounds
1/4 cup coconut sugar
1 tablespoon ground cinnamon
2 tablespoons Earth Balance Natural Buttery Spread, 
   melted
2 tablespoons unbleached all-purpose flour
Maple Syrup, Fresh Fruit, and Berries to serve
*
Directions:
Preheat oven to 400F.  Oil a 9" springform pan and the base of the pan in aluminum foil to prevent leaking.  

Combine the cream cheese, soy milk, sugar, egg replacer, ginger juice, and cinnamon in a blender and blend for 5 minutes.  Transfer the mixture to a large shallow dish, add the bread and let it set for 5 minutes turning the bread pieces occasionally.  

In a bowl combine the coconut sugar, cinnamon, buttery spread, and flour until it has a crumby consistency.

Put half the bread and cream cheese mixture in the prepared pan and top with half of the cinnamon-sugar mixture.  Repeat with the remaining bread, cream cheese mixture, and cinnamon-sugar mixture.

Bake the coffee cake for about 45 minutes, until golden brown and a cake tester comes out clean.  Let it cool in the pan for 15 minutes.

Unmold the coffee cake, cut into wedges, and serve with maple syrup and fresh fruit if desired.  

Note:  
Eggs can also be replaced in baking with the following ingredients:

Ground Flax Seeds: 2.5 tablespoons ground flaxseeds soaked in 3 tablespoons water. Mix well.
Banana: 1/2 mushed banana. Ideal for baked goods that can benefit from banana flavor, including muffins, cakes, and pancakes.
Chia Seeds: 1 tablespoon chia seeds (ground or whole) mixed with 1/3 cup water. Let sit for 15 minutes until it gels.
Applesauce: 1/4 cup unsweetened applesauce
Peanut Butter: 3 tablespoons natural peanut butter.

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