A cinnamon streusel topping makes this dairy-free coffee cake special.
Original recipe makes 1 – 8 inch square baking pan
Ingredients
1/3 cup dairy free pancake mix (such as Bisquick®)
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons unsalted margarine
2 cups dairy free pancake mix (such as Bisquick®)
2/3 cup soy milk
2 tablespoons white sugar
1 egg, lightly beaten
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PREP
10 mins
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COOK
25 mins
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READY IN
1 hr 45 mins
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan and set aside.
- To make the streusel, combine 1/3 cup pancake mix, brown sugar, and cinnamon in a mixing bowl. Cut it the margarine until mixture is crumbly. (This can also be done in the food processor: pulse mixture 2 to 3 times to combine.)
- Stir together the 2 cups of pancake mix, soy milk, sugar, and egg just until combined. Spread into prepared pan. Sprinkle with cinnamon streusel.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool before serving.
Nutrition
Calories: 242 kcal
Carbohydrates: 43.4 g
Cholesterol: 23 mg
Fat: 5.6 g
Fiber: 0.2 g
Protein: 4.8 g
Sodium: 631 mg