By Tamasin Noyes
Link to recipe here.
GV comments: One of my long quests since going vegan was to find an exceptional coffee cake recipe. After a long search and many "okay but not great" experiments, I found Tamasin Noyes' recipe on the "Go Dairy Free" website. This cake has the same buttery, cinnamony, flavor as the best tasting coffee cakes anywhere, the texture is moist but not too dense, and it comes out as pretty as the picture. Substitution: I don't like commercial vegan sour cream, so instead of the cup of vegan sour cream, I used a cup of silken tofu (which I whisked in its own separate bowl first with 2 teaspoons lemon juice, 1 teaspoon apple cider vinegar, and 1 teaspoon agave nectar).
Timing: 60-120 minutes
Nutrition: Significant fat/sugar/processed
The recipe comes from American Vegan Kitchen by Tamasin Noyes, copyright 2010, Vegan Heritage Press. It was reprinted on the Go Dairy Free site by permission. I haven't looked through the cookbook myself, but you can check it out on Amazon at the link below.