When I was young, my family always bought Entenmann’s breakfasts for a quick, help-yourself breakfast option. They were perfect for weekends away at the beach, overnights to Disney, camping trips… anywhere we needed an easy, make-ahead, grab-and-go type of breakfast. Or anywhere that we didn’t want to pay incredible prices for eating breakfast out (ahem… Disney!).
I remember little donuts — powdered and chocolate covered. Bigger glazed donuts and bear claws. But my absolute favorite quick, packaged breakfast as a kid was the raspberry coffee cake. Remember, it came in a long rectangle of a box with a clear plastic window on top so you could see the gooey raspberry jam and soft, yet slightly crunchy white icing on top?
The last time I ate one of those Entenmann’s breakfasts was probably before my daughter turned 1 and we discovered her slew of horrible food allergies. She’s 11 now, and the thought of going an entire DECADE without that sweet raspberry goodness would have slipped me into a deep depression… had my own mom not found a way to recreate this delectable morning treat, minus the milk, eggs and nuts!
Here, I present to you the recipe that saved the quick, grab-and-go breakfast in my house. And my sanity.
(I may be overreacting… but I really, really love this coffee cake!)
Vegan Raspberry Coffee Cake
We adapted this recipe from Vegan Brunch by Isa Chandra Moskowitz. Great recipes in there!!!
We like to double this recipe and either have two cakes to enjoy simultaneously, or freeze one for an I’ve-run-out-of-time-to-cook morning.
First thing’s first…
Just like in many vegan cake and cupcake recipes, you’ll want to measure out your non-dairy milk and mix in your splash of vinegar so it can start curdling.
Make the topping
In a small bowl, mix flour, sugar, cinnamon and nutmeg. Slowly add the canola oil, a bit at a time, while mixing together until crumbs form. You should end up with mostly large crumbs.
Make the cake
In a large bowl, mix milk mixture, sugar, canola oil and vanilla. Sift in the flour, baking powder and salt, and mix until smooth. Pour batter into lightly greased 8″ round or square pan. Spoon dollops of jam all over the batter, and use a knife or toothpick to swirl jam all around. Evenly sprinkle the topping over the batter and pat down lightly.
Bake at 375° for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
While the cake is baking, whip up that super simple icing to go on top.
Start with your powdered sugar in a small bowl, and slowly — and I mean slowly! — add water, stirring constantly until it’s the consistency you like. Too much water and it’s super runny!
When the cake cools (or while it’s hot.. who can wait?), drizzle icing over the top and ENJOY!!!
- 1 cup flour
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup canola oil
- 3/4 cup nondairy milk
- 1 tsp apple cider vinegar
- 1/3 cup sugar
- 1/2 cup canola oil
- 1 tsp vanilla
- 1 1/4 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup raspberry jam
- 1/2 cup powdered sugar
- 1 Tbsp water