It’s National Coffee Cake Day! What a perfect reason to share a sneak peek recipe from Baconish with you! This Chocolate Chip Coffee Cake with Cherries & Bacon is a total crowd pleaser. It is super moist and has little bits of savory seitan bacon (or any vegan bacon of your choice) interspersed with chocolate chips and cherries, topped with a cinnamon-scented brown sugar streusel. Enjoy it with a cup of soy chai latte (my favorite morning beverage) or your favorite cup of joe.
2 tablespoons canola oil
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1 cup plain unsweetened almond or soy milk
1 tablespoon apple cider vinegar
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup safflower oil
1 1/2 teaspoons vanilla
1/2 cup vegan chocolate chips
1/3 cup finely chopped seitan bacon (or any other other favorite vegan bacon), cooked
1 cup fresh or frozen cherries, pitted
Preheat oven to 350℉. Spray a 9-inch round pan with nonstick cooking spray. Set aside. In a measuring cup, mix the almond or soy milk with the vinegar to create a vegan “buttermilk.” Set aside and allow the milk to curdle while you prepare the rest of the cake.
Streusel: Use your fingers to mix the safflower oil, brown sugar, flour, and cinnamon. It will resemble wet sand. Set aside.
Cake: Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Mix in the buttermilk, safflower oil, and vanilla. Fold in the chocolate chips, chopped bacon, and cherries. Pour the batter into the prepared pan, then use your hands to distribute the streusel evenly over the top. Bake 45 minutes, or until a knife inserted in the cake comes out clean. Remove the cake from the oven and set aside to cool.
From Baconish © 2016 by Leinana Two Moons.