Print Recipe
Vegan Pecan Coffee Cake
Wonderful with coffee, tea or even hot chocolate! Makes a 9” round cake.
gluten free and vegan cinnamon dexscotti pecan coffee cake on a glass plate
Course Breakfast, Brunch
Cuisine Gluten-Free, Vegan
Keyword Cake
Prep Time 15 minutes
Cook Time 45 minutes
Servings
pieces
Ingredients
Cake
Crumble topping
Course Breakfast, Brunch
Cuisine Gluten-Free, Vegan
Keyword Cake
Prep Time 15 minutes
Cook Time 45 minutes
Servings
pieces
Ingredients
Cake
Crumble topping
gluten free and vegan cinnamon dexscotti pecan coffee cake on a glass plate
Instructions
  1. Preheat oven to 350˚.
  2. Mix in separate bowl: coconut milk, applesauce, maple syrup, oil & vanilla extract
  3. Combine the Dexscotti™ mix with the wet ingredients.
  4. Pour the cake batter in a greased 9" springform pan
  5. For the crumble topping, mix brown sugar, pecans and 2 tablespoons of Cinnamon Dexscotti™ Mix. Cut in cold buttery spread, leaving the mixture crumbly.
  6. Spread the pecan mixture over the cake batter and gently press onto the batter.
  7. Bake in 350˚ oven (preheated) for 42 - 44 minutes.
  8. Remove from oven & set aside to cool.
  9. Mix the glaze ingredients in a small bowl. (It should be about the consistency of maple syrup)
  10. Drizzle glaze on cake while still warm.
  11. Serve at room temperature. Serve immediately or refrigerate and serve within a few days.