I love coffee. I also have a bit of a sweet tooth and love coffee cake. In my opinion, a hint of nutmeg or cinnamon goes perfectly with strong black coffee.
I have two go-to recipes for coffee cake. I go back and forth between Vegan Brunch's coffee cake (with nutmeg) and The Joy of Vegan Baking's cinnamon coffee cake. Last night, I chose to whip up some cinnamon cake. I've made it so many times, I find it doesn't take long to get a piece on my plate. In fact, I think it's pretty easy.
Here are my bowls and measuring cups, all ready to go with dry ingredients seperated from wet. Once the oven is ready, I combine the whole wheat pastry flour cake mixture with oil, vinegar, and soy milk. As soon as it's mixed, it goes directly in an 8 inch square glass baking dish. Then, I add some canola oil to the crumb topping that includes brown sugar and walnuts. I pat that on the top of the cake mixture, put it in the oven, and 35 minutes later, it's done!
Instead of enjoying this piece of cake with coffee, I treated it like dessert and added a scoop of vanilla Soy Delicious. Yum!