Eggnog Coffee Cake
Servings: 12 Pieces
1/2 cup vegan butter
3/4 cup granulated sugar
2 large eggs
1 cup eggnog (dairy-free if desired...I used almond milk eggnog)
1 cup plain yogurt (dairy free if desired)
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the streusel:
2/3 cup granulated sugar
2 Tablespoons all-purpose flour
2 Tablespoons vegan butter, softened
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
For the glaze:
4 ounces GO VEGGIE plain cream cheese
2 tablespoons eggnog
1 cup powdered sugar
Preheat oven to 350 degrees F.
Grease a 9x13" baking dish with cooking spray or butter.
In a large bowl with electric mixer, combine butter and sugar and beat until well combined, about 1 minute.
Add eggs one at a time, beating until combined and scraping down the edges as needed.
In a small bowl, combine eggnog, yogurt, and vanilla, and whisk to combine.
In a separate bowl, mix together flour, baking powder, baking soda, and salt.
Add 1/3 of the flour mixture, and beat until combined.
Add 1/3 of eggnog mixture, beating until combined.
Continue alternating between flour and eggnog mixtures until gone.
Pour into prepared baking dish.
Make the streusel by combining all ingredients and mashing together with a fork or your fingers. You just want all of the butter incorporated.
Sprinkle over coffee cake.
Bake in preheated oven for 35-40 minutes, until edges are slightly golden and a toothpick comes out of the middle clean. Cool completely.
In a small bowl, whisk together GO VEGGIE plain cream cheese, eggnog, and sugar until smooth.
Drizzle over cooled coffee cake.
*Note: You don't technically have to cool the coffee before the glaze, but if you don't just know that it will likely melt.
Recipe by: Greens & Chocolate