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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Vegan Coffee Cake   
    Categories: Breakfast, Coffeecakes   
         Yield: 16 Servings   
       
         2 tb Ground flaxseed (7 g)   
         1 c  Unsweetened plant milk   
              - (240 ml); divided   
       1/2 c  Vegan Greek yogurt (120 g)   
       1/2 c  Vegan butter (120 g);   
              - melted   
     1 1/4 c  Light brown sugar (250 g);   
              - packed   
         2 ts Vanilla extract (10 ml)   
         3 c  All-purpose flour (360 g)   
         2 ts Baking powder (8 g)   
       1/4 ts Salt (1.5 g)   
       1/2 c  Light brown sugar (100 g);   
              - packed   
         2 ts Ground cinnamon (6 g)   
         1 c  All-purpose flour (120 g)   
       1/2 c  Light brown sugar (100 g);   
              - packed   
       1/4 c  Granulated sugar (50 g)   
         1 ts Ground cinnamon (3 g)   
       1/2 c  Vegan butter (112 g);   
              - cold, cubed   
       
     Preparation time: 20 minutes   
     Cooking time: 45 minutes   
        
     This vegan coffee cake recipe is a bakery-style treat! Moist and   
     tender, with a cinnamon swirl and irresistible crumb topping.   
     Delicious!   
        
     Heat oven to 350?F (175?C). Grease and line a 9x13" (23x33 cm)   
     baking pan with parchment paper.   
        
     In a small bowl, stir together ground flaxseed and 1/2 cup of the   
     plant milk. Let sit for 5 minutes to thicken.   
        
     In a separate small bowl, mix brown sugar and cinnamon. Set aside.   
        
     In a medium bowl, combine flour, both sugars, and cinnamon. Cut in   
     the cold vegan butter with a fork or pastry cutter until the mixture   
     is crumbly. Set aside.   
        
     In a large bowl, whisk together melted vegan butter, brown sugar,   
     thickened flax mixture, vegan Greek yogurt, and vanilla extract until   
     smooth. Add flour, baking powder, and salt. Stir gently until just   
     combined. Pour in the remaining 1/2 cup of plant milk and mix until   
     the batter is smooth and thick. Do not overmix.   
        
     Spread half of the batter evenly in the prepared pan. Sprinkle all of   
     the cinnamon sugar mixture over the first layer. Gently spread the   
     remaining batter on top. Evenly sprinkle the crumb topping over the   
     surface.   
        
     Bake for 45 to 50 minutes, or until a toothpick inserted in the center   
     comes out clean.   
        
     Allow the cake to cool in the pan for at least 20 minutes before   
     slicing. Serve warm or at room temperature with coffee or tea.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
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