Vegan Chocolate Chip Coffee Cake with Cherries and Bacon

This crowd-pleasing coffee cake from Baconish by Leinana Two Moons is incredibly moist and has little bits of savory bacon interspersed with chocolate chips and cherries, topped with a cinnamon-scented brown sugar streusel. Enjoy it with a cup of soy chai latte or with your favorite cup of joe.

Chocolate Chip Coffee Cake with Cherries and Bacon

Makes 10 to 12 servings

Streusel:

• 2 tablespoons safflower oil
• 3 tablespoons light brown sugar
• 2 tablespoons unbleached all-purpose flour
• 1 teaspoon ground cinnamon

Cake:

• 1 cup plain unsweetened almond or soy milk
• 1 tablespoon apple cider vinegar
• 2 cups unbleached all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 1 1/2 teaspoons vanilla extract
• 1/2 cup vegan chocolate chips
• 1/3 cup finely chopped seitan bacon
• 1 cup fresh or frozen cherries, pitted

Preparation

1. Preheat the oven to 350°F. Spray a 9-inch round pan with nonstick cooking spray. Set aside. In a measuring cup, mix the almond or soy milk with the apple cider vinegar to create vegan buttermilk. Set aside and allow the milk to curdle while you prepare the rest of the cake.
2. Streusel: Use your fingers to mix the safflower oil, brown sugar, flour, and cinnamon in a small bowl. It will resemble wet sand. Set aside.
3. Cake: Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Mix in the buttermilk, canola oil, and vanilla. Fold in the chocolate chips, chopped bacon, and cherries. Pour batter into the prepared pan, then use your hands to distribute the streusel evenly over the top.
4. Bake the cake for 45 minutes, or until a knife inserted in the cake comes out clean. Remove the cake from the oven and set aside to cool.

From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.

Printable Chocolate Chip Coffee Cake with Cherries and Bacon recipe: