We Made This Vegan Chile Coffee Cake in a Dorm Kitchen and You Could Too

Preheat the oven to 350° F. Add milk and apple cider vinegar to a small mixing bowl. Mix, then set aside. Combine 3 cups flour, baking powder, 1 cup sugar, and salt in a large mixing bowl. Add the milk/vinegar, applesauce, oil, and vanilla to the flour mixture and stir until combined.

To make the streusel, combine the brown sugar and cinnamon. Pour half of the cake batter into a cake pan. Sprinkle half of the streusel mixture on top, then pour in the rest of the cake batter. Sprinkle with the remaining streusel. Melt the plant based butter, and drizzle evenly on top of the cake. Bake the cake for 45 minutes.

While the cake is baking, start making the chili glaze by combining 1/3 cup brown sugar, powdered sugar, 6 Tbsp flour, 1/3 cup sugar, 1 Tbsp cinnamon, and 4 chopped chile peppers in a small pan on medium heat. If you can’t take the heat, reduce the number of chiles down to 1-2. Add in 1/3 water slowly, until desired consistency is reached.

To make the candied pecans, toss pecans, liquid sweetener (we used honey), and desired amount of cinnamon, sugar, brown sugar, and chiles together until the pecans are coated completely. Spread onto a baking tray and toast in the oven for 10 minutes (this can be done while the cake is in the oven as well).

When the cake is done, generously pour the chile glaze over the top. Sprinkle on the toasted pecans. Best served hot and with a nice cup of coffee!