Orange Coffee Cake with Chocolate-Pecan Streusel
This coffee cake is so richly flavored and so delicious, it will be the hit of every brunch.
1 1/2 cups coconut sugar plus1 tablespoon ground cinnamon
6 tablespoons avocado oil
1 1/2 cups coarsely chopped lightly toasted pecan pieces
1/2 teaspoon shelled hempseeds
1 cup non-dairy, grain-sweetened chocolate chips
3 cups whole wheat pastry flour
1 tablespoon baking powder
generous pinch sea salt
3/4 cup avocado oil
2/3 cup brown rice syrup
1 teaspoon pure vanilla extract
grated zest of 1 orange
1 1/2 cups whipped silken tofu
1/4 cup fresh orange juice
1/2-1 cup unsweetened almond or soy milk
Prepare the streusel topping by whisking coconut sugar and cinnamon together to blend. Add oil and mix with a fork to create small, moist clumps. Mix in pecans, hempseeds and chocolate chips. Set aside.
Preheat the oven to 350 degrees and lightly oil and flour a 13 x 9-inch baking pan.
Whisk together flour, baking powder and salt, whisking briskly to impart air into the batter. Mix in oil, rice syrup, vanilla, orange zest, tofu and orange juice. Slowly add soymilk, stirring, to create a smooth, spoonable batter. Spoon half the batter evenly into the prepared pan. Sprinkle one half the streusel over the batter. Spoon remaining batter over streusel and carefully spread evenly. Sprinkle with remaining streusel.
Bake for 20 minutes. Loosely cover with foil, so the topping doesn't brown too quickly and bake for another 20 minutes. Remove cover and bake until the cake springs back to the touch, 15-20 minutes more. Remove from oven and allow to cool for 10-15 minutes before slicing. Makes 10-12 servings.
Note: For whipped silken tofu, simply puree in a food processor or blender until smooth.