Fellows' Coffee Cake

Written By Elaine Perlman

This coffee cake is highly adaptable & scrumptious! 

INGREDIENTS

  • 2½ Cups Flour

  • ¾ Cup Granulated Sugar

  • 1 Cup Brown Sugar

  • ½ Teaspoon Ground Cinnamon

  • ¼ Teaspoon Salt

  • ¾ Cup Canola, Vegetable or Coconut Oil

  • 1 Cup Unsweetened Soy Milk (or non-dairy milk of choice)

  • ¼ Cup Plain Soy Yogurt

  • 1 Teaspoon Apple Cider Vinegar

  • 1 Teaspoon Vanilla Extract

  • 1 Teaspoon Baking Soda

  • 1 Teaspoon Baking Powder

  • ½ Cup Finely Chopped Nuts (optional)

  • ½ Cup Chopped Dried Fruit (optional)

  • ½ Cup blueberries, peaches or any seasonal fruit (optional)

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Grease a 9x11 or 8x8 inch baking dish. Set aside.

  2. Sift flour, sugars, ½ teaspoon cinnamon and salt into a large bowl. Add oil and mix well until all oil is absorbed. Mixture will be crumbly. Take out 1 cup of mixture and set aside in a smaller bowl.

  3. In a separate bowl or measuring cup stir together soy milk, yogurt, vinegar, vanilla extract, baking soda and baking powder. Stir until combined. Add this liquid mixture to the large bowl of the flour mixture. Mix well and then pour the batter into the greased pan.

  4. If using chopped nuts add them to the 1 cup of set aside crumble mixture. Sprinkle chopped fruit and then the crumble topping over the batter in the pan. Bake in the oven for 25-35 minutes for a 9x11 inch cake. If using a 8x8 inch pan cooking time will be 35-40 minutes. Cake is done when a toothpick inserted into the center of the cake comes out clean.

Adapted from Vegan Gretchen's great recipe. 

Elaine Perlman

Elaine is aiming to pass two federal laws in the United States, the End Kidney Deaths Act and the Honor Our Living Donors Act. Elaine is the Executive Director of Waitlist Zero, an advocacy group that seeks to end the kidney shortage and provide kidneys to the 90,000 people who are waiting for their lives to be saved in the United States. Both Elaine and her son Abie gave their kidneys to strangers. Elaine founded the groups NYC One Kidney Club, Kidneys 4 Strangers, and Vegan Kidney Donors. She leads the Global One Kidney Club meetings and the Ask Me Anything meetings for the National Kidney Donation Organization. She is also on their Mentoring Team. Elaine cohosted an National Kidney Foundation workshop about the benefits of plant based eating to promote kidney health in addition to a cooking demonstration. Elaine has been a mentor for Plant Powered Metro New York during nine Jumpstarts that help people make the transition to plant based eating.

From 2016-2022, Elaine was a Professor and Program Director for the Peace Corps Fellows Program at Teachers College, Columbia University. For 30 years, she has been a teacher of nearly every subject for all grades from 2-11, in addition to 7 years of teaching children under the age of five. Elaine was a public school specialist teaching children in grades 2-5 about eating healthy foods in the South Bronx, Crown Heights, and Harlem through the Coalition for Healthy School Food. Elaine has painted eleven school murals. She completed the Columbia University course "Food and Nutrition For All," the Plant-Based Nutrition Certificate course from the T. Colin Campbell Center for Nutrition Studies and eCornell and the Main Street Vegan Coaching Certificate course.

http://elaineperlman.com/
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