Recipe by: Chris
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Excellent! You can't tell the difference between a 'real' coffee cake and this eggless one. My son (allergic to eggs) was in heaven. I only had an 8x8 pan and baked it for 30 minutes and it was ...
What a delicious coffee cake! I made it for Easter brunch and it was very well received by both Vegans and Non-Vegans alike. I'm allergic to wheat so I replaced the wheat flour with a white spel...
Wow. Wow. I made this for my boyfriend, who's practically vegan, as my first excursion into egg and sour cream replacers. Other than a necessary substitution of raspberries for blueberries, I...
I made this one night, during a move, trying to use up leftover flour, fruits, etc. I didn't have egg replacer at all, so I used 3 tablespoons of cornstarch instead. I also added more water to c...
An absolute keeper! Delicious, moist and so easy to make! My 15 year old son loved it. Don't pass this recipe up! Give it a try...you'll love it!
Two thumbs way up! Being allergic to dairy, I'm limited in what pastries I can have since many seem to contain milk or sour cream, etc. But this vegan coffee cake is fabulous! I'm not much of a ...
My husband loved this. It took a bit longer to bake than the recipe stated (10 minutes longer is usual in my oven, but this took almost 20) because the middle of the cake was not set. It puffed ...
I used regular sour cream and margarine and it was great. I also added a little bit of milk to the batter since mine was a little dry along with some cinnamon to have the entire cake having a c...
Absolutely delicious!! We used cornstarch as our egg substitute (what we had on hand). my 9-yr-old daughter made it & it was a huge hit!!