Makes 8 Servings

That's right, next up is our egg-free, completely vegan Coffee Cake Dessert Dish. One of my favourite parts about the holidays is cozying up to the fireplace with a big cup of coffee… Other than a snow day, how could my morning get any better? With coffee cake of course! We added a twist to this German classic by adding one special ingredient…. Holiday Nog.

Ingredients

Cake

  • 1 ½ cups of all-purpose flour
  • ¾ cups of sugar
  • 2 ½ tsp of baking powder
  • 1 tsp salt
  • ¼ cup of vegetable oil
  • ¾ cup of holiday nog (we used Silk Coconut Nog)
  • 1 Eggcitables egg (mixed according to instructions)
  • 1 ½ cup of blueberries


Topping

  • ⅓ cup of all purpose flour
  • ½ cup of brown sugar
  • ½ tsp of cinnamon
  • ¼ cup of firm vegan butter (we used Earth Island)


Icing

  • 2 tbsp vegan butter
  • 1 cup vegan icing sugar
  • 1 tbsp holiday nog

Directions

Preheat oven to 375 degrees F and grease an 8*8 pan

In a large mixing bowl, combine flour, sugar, baking powder, salt, oil, holiday nog, Eggcitables, and blueberries. Beat thoroughly for about 1 minute until there are no large lumps. Pour in the 8*8 pan.

Combine the topping ingredients using a pastry cutter. Sprinkle this over the batter in the 8*8 pan. Bake at 375 for 30 minutes until done. Optional Broil for an additional 2 mins.

For the icing:
Whisk butter, icing sugar and eggnog in a small bowl until smooth. Place in a piping bag (or sandwich bag) and spread over cake once cool.