Dairy free, vegan optional, quick easy treat from Katie Raquel’s kitchen

Print Recipe
Elderflower Pluot Coffee Cake
Dairy free, vegan optional, quick easy treat from Katie Raquel's kitchen
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Cake batter
  • 2 eggs (or vegan egg substitute)
  • 1 cup sugar
  • 1 cup almond milk or other plant based milk
  • 4 tbsp oil
  • 1 tbsp vanilla extract
  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
Topping
  • 1 cup brown sugar
  • 2 tbsp coconut oil
  • 2 tsp cinnamon sugar
  • 1 tbsp Elderflower Pluot Preserves [BUY NOW]
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Cake batter
  • 2 eggs (or vegan egg substitute)
  • 1 cup sugar
  • 1 cup almond milk or other plant based milk
  • 4 tbsp oil
  • 1 tbsp vanilla extract
  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
Topping
  • 1 cup brown sugar
  • 2 tbsp coconut oil
  • 2 tsp cinnamon sugar
  • 1 tbsp Elderflower Pluot Preserves [BUY NOW]
Instructions
  1. Preheat oven to 375. For the batter: Mix together the dry. Mix together the wet. Blend but don't overmix. Pour the batter into 4 greased ramekins or greased square glass pyrex. In a separate bowl mix together the topping. Pour the topping into the batter and lightly swirl it in. Bake at 375 for 20 minutes. Top with a little cinnamon-powdered sugar and an extra dollop of pluot preserves.

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