It has been a stressful week. The summer semester is winding down, students are starting to panic about their grades and there are a lot of changes at school. I was feeling really under the weather on Monday and I am sure it was triggered by stress. Our fridge is practically empty, with the exception of my ever-present baking supplies, so some comfort-baking is definitely what the doctor ordered. Cinnamon and vanilla, from an aromatherapy standpoint, are strongly comforting.. in these stressful times who couldn't go for some of that? (As a side note, if you love that smell of baking you would adore my custom cinnamon-vanilla perfume.) I decided a coffee cake sounded good but wanted the mood-boosting benefits of dark chocolate so I added in some dark chocolate chips for extra flavor and euphoria. :c) If you're looking for a gluten free option, use the same procedure but buy some packaged white or golden gluten free cake mix. Make the batter to replace this cake and use a gluten free flour baking mix in place of flour for the topping.
chocolate chip coffee cake
Streusel topping
1 cup granulated sugar
1 cup Whole Wheat Pastry Flour
1 tbsp pumpkin pie spice
6 tbsp vegan margarine, melted
1/2 cup walnuts, chopped
Filling
1/2 cup brown sugar
1 tbsp pumpkin pie spice
1 tsp unsweetened cocoa powder
Cake
1/4 cup vegan sour cream
2/4 cup soygurt (vanilla or plain)
1/3 cup canola oil
1/3 cup sugar
3/4 cup soy milk + 1tsp white vinegar
1 tbsp vanilla extract
1 tsp chocolate extract (optional)
1 1/2 cup whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
Preheat oven to 350 degrees and grease it.
Make your streusel topping by whisking together the dry ingredients then stirring in the melted margarine and folding in the walnuts. Set it aside.
Make your filling by whisking together all ingredients in a small bowl. Set it aside.
Measure out your soymilk and add in the vinegar so it can sit and curdle just for a minute. Mix the fake sour cream, soygurt, oil and sugar in a large bowl to cream it together with a hand mixer on low. Add in the soy milk and extracts mixing until well combined.
In a separate bowl whisk together the dry ingredients then mix them into the wet ingredients until smooth then fold in the chocolate chips.
Pour half of the batter into your greased cake pan. Sprinkle the filling evenly across your batter. Add the other half of the batter on top of the filling then using a knife or chopstick swirl the filling and the batter a bit (not mixing, just swirling). Top with the streusel topping and bake for ~55-60 minutes until a toothpick comes out clean when inserted in the center. Allow to cool at least 20 minutes (or cheat & pop it in the freezer for a few) and then enjoy with some excellent coffee or good strong tea. I recommend getting your beans from Cartel Coffee Lab -- click on Product then click Coffee and Buy, you will not regret it! or some good strong black tea. For tea, I recommend any of the black teas from Souvia, I have never been disappointed, the Darjeeling from Mountain Rose Herbs or Yunnan Gold from Ocean of Tea.
Just a Reminder...
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Thank you!!














