Recipe
We Made This Vegan Chile Coffee Cake in a Dorm Kitchen and You Could Too
Coffee cake. A truly delicious mix of everything that is good in this world. While the cake is not actually made of coffee (news flash to my 8 year old self), it pairs perfectly with the signature warm brown sugar and cinnamon flavor that makes coffee cake so good! It's so simple to throw together- we even made it in a dorm hall kitchen! Dorm kitchen chile coffee cake is our early 20-year-old college student version of a sophisticated pastry.
We decided to celebrate Hispanic Heritage Month by adding a hint of heat to the glaze and candied pecans. Hispanic Heritage Month is from September 15th-October 15th, and it is celebrated to recognize the contributions and influence of Hispanic Americans to the history, culture, and achievements of the United States.
Chile Coffee Cake
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hr 15 mins
- Servings: 8
Ingredients
- 1 1/4 cups milk
- 1 Tbsp apple cider vinegar
- 3 cups + 6 Tbsp AP flour divided
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 1/3 cup sugar divided
- 1/2 cup neutral flavored oil
- 1/2 cup applesauce
- 2 tsp vanilla extract
- 2 cups brown sugar divided
- 2 Tbsp cinnamon divided
- 1 Tbsp plant based butter
- 1 cup pecans
- 4 Tbsp powdered sugar
- 1/3 cup water
- 5 chile peppers seeded and diced divided
- 4 Tbsp liquid sweetener
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Don't forget to share this recipe with your vegan (and non-vegan) friends this fall. It will keep you warm and get you in the fall spirit! Kick it up a notch with a cool scoop of dairy free ice cream!
Recipe adapted from Noracooks.com