It has been a looooooooong time since I've had coffee cake that tasted this good. I mean, a long time.
Fluffy, moist, sweet, super cinnamony, with tons of streusel- these cinnamon coffee cake muffins were excellent!
Between myself, my husband, and a houseful of teenagers (our twins had friends over), these muffins did not last long at all. Everyone liked them- even our pup who scarfed down any crumbs we dropped as soon as they hit the floor.
The fact that these muffins were not only vegan, but gluten-free as well, is pretty much awe-inspiring. But I would expect nothing less of from Cara Reed, the wizard and founder behind the wonderful blog, Fork and Beans. This wondrous recipe is actually from Cara's soon-to-be-released (on August 5th) cookbook, Decadent Gluten-Free Vegan Baking: Delicious, Gluten-, Egg- and Dairy-Free Treats and Sweets.
This book is chock-full of delectable baked desserts that just so happen to be suitable for vegans, people with gluten intolerances, and all of their friends. From childhood favorites like "Pop-Tarts" and Churros with Chocolate Dipping Sauce and classics like Sugar Cookies and Brownies to more sophisticated desserts like Chocolate Souffles and Strawberry Swirl Cheesecake with Chocolate Graham Cracker Crust, there is sure to be something everyone can enjoy. Luckily for all of you, Page Street Publishing is letting me share the recipe for these incredible muffins today!
Printed with permission from Decadent Gluten-Free Vegan Baking by Cara Reed Page Street Publishing (August 5, 2014)
- 2 c/330 g Cara’s All-Purpose Blend (page 166)
- ½ c/72.5 g unpacked brown sugar
- ¼ c/50 g granulated sugar
- 2 tsp/7.5 g baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 Tbsp/7 g flaxseed meal
- 1 tsp xanthan gum
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¾ c/180 ml nondairy milk
- ⅓ c/80 ml oil
- 1 Tbsp/15 ml apple cider vinegar (or lemon juice)
- 1 c/165 g Cara’s All-Purpose Flour Blend (page 166)
- ⅓ c/73 g brown sugar, lightly packed
- 2 tsp/5 g cinnamon
- 3 Tbsp/42 g vegan butter
- ½ batch Royal Icing (page 158)
- Preheat oven to 350°F/180°C. Lightly grease or line a muffin pan.
- In a large bowl, whisk together all of the dry ingredients. In a medium bowl, combine the wet ingredients. Make a well in the middle of the dry ingredients and pour the milk mixture in. Stir with a wooden spoon. Pour the batter into the muffin pan. Combine the ingredients for the streusel topping and sprinkle it evenly on the batter.
- Bake for 22 to 25 minutes or until a knife comes out clean when inserted. Allow to cool slightly before removing from the muffin tins. Cool on a wire rack. Drizzle with half a batch of Royal Icing.
CARA’S TIP: If you have spots in your muffin tin that are not filled before going into the oven, place some water halfway inside the individual spots. By doing this, you ensure that all of your muffins will be baked evenly.
Cara and Page Street Publishing have also been kind enough to let me giveaway a copy of Decadent Gluten-Free Vegan Baking to one of you marvelous readers! The giveaway is open to US and Canadian residents only and will run until 11:59pm on July 30th, 2014. Please use the box below to enter.
Thank you, Cara for creating this wonderful book and thank you to Page Street Publishing for letting me review it and giveaway a copy. Last but not least, thank you to all of my crazy, amazing readers for stopping by and entering! Have a good weekend!
What is your favorite Fork and Beans recipe?
Disclaimer: I was given this book to review but the thoughts and opinions expressed here are my own.
Unless otherwise noted, photography by Chris Miller
All of them!!!!
Ali @ Farmers Market Vegan
I'm a big fan of Cara's vegan candy bar recipes! Mmm, vegan twix...
Copycats sugar cookies, clam chowder, shiitake breaded shrimp and no bake pie. Yum, great giveaway
Her Halloween candy
Rebecca @ Strength and Sunshine
I love all of Cara's bagel recipes!
Her candy bars are amazing and I've made them for Halloween!!
Oh wow, toughie, fork and beans is amazing! I love all the candy recipes and healthier vegan versions of cookies like oatmeal creme pies,
Strawberry-Rhubarb pancakes!!! I love pancakes, and I love rhubarb…and I had them for the first time a few years ago (I'm not American). So this combo is great!
I'm heartbroken (or stomach broken) since I've been "pancake deprived" for a few months now, because my nonstick pan is not doing honor to its name anymore. Sooo sad… I bough the cast iron griddle (2 sides) that you recommended on a past post, but it was a disaster. Me want pancakes NOW!
I love her candy recipes, but all her food looks amazing! 🙂
Cara @ Fork and Beans
Hooray! Hooray! Hooray! I cannot wait to see you next week and give you the biggest hug for such an incredible review. Thank you so much, friend! It means the world to me.
A review well deserved Cara! You should be very proud of your cookbook (all the reviews and pictures make me want to become a baker!) and your hard-earned prowess in the kitchen. I don't call you the "GF Goddess" for nothing ...
Cheers to you both on your cookbook endeavours!
Megan has the only correct answer - ALL of THEM!!! I could go for some cinnamon rolls today though.
I'm blown away by her cereal adaptations!
I love everything I've tried of hers so far, but the Spicy Chipotle Blackened Tempeh Wraps are seriously amazing. My mouth is watering now thinking of them! :]
Her candy bar recipes are pretty amazing!
I love the crackers, all of them!
the cereal stuff!
Brownie ice cream sandwiches!
msred5 at gmail dot com
Her circus animal cookies!
I am in awe of Cara's creativity and genius when it comes to vegan GF baking. My favourite recipe of hers recently was her Curried Cauliflower and Okra on Instagram - so delicious! But all time hand's down 'favourite' has to be her GF flour blend. That blend has never failed me!
Angela @ Canned-Time.com
Soo hungry right now and looking at these gorgeous pics of yours Kristy is kill'n me this morning. Cara's book is such a great resource for Vegans and Gluten-free bakers alike, I love it.
I like the raw peanut butter cups!
I love Cara's breads!
I love all her recipes.. One recipe that I've made for some omnivores several times is her "Raw Vegan "Goat" Cheese Dip!.. Unbelievable!
I love her blueberry coffee cake!
The chickpea cookie dough ice cream...
Def the candy, so good!
I love Cara's bagels and Pillsbury style sugar cookies! Yum
Everything and anything Cara has on her blog! Love that she makes gluten free and vegan baking seem so easy!!
Ohhh yeahhh !!! What a great giveaway !! Thanks 🙂
I really enjoyed her Green to-go juice. Good luck to everyone 🙂
Cookies! Sugar cookies, especially!
Her baked goods are all fabulous!
I haven't had a chance to make any of her recipes yet. But I plan to fix that!
The faux meatloaf muffins.
Is there another way to enter? The box with the giveaway link won't load for me.
oh i want those circus animal cookies!
Sadly, I haven't tried any Fork and Beans recipes yet since I'm new to this scene but I'm looking forward to trying them all! I'm hoping to use this cinnamon coffee cake muffin recipe to surprise my coworkers with a delicious treat. They think vegan stuff isn't as good and I hope to convert them!!!
I love Cara's cheese dip. I fooled many a carnivore with that dip (and then polished it off by myself. No judging!). Cara rocks!
Just discovered Fork & Beans, will try these recipes for sure!
Am I allowed to say that I haven't made any of her recipes?? I browsed her site though and the first one I'd like to try is the moist pumpkin bread. Thanks Kristy!
Raw Banana Pudding with Salted Caramel. I just made it.
Her chocolate teddy grahams recipe is awesome! I didn't use teddy cut-outs when I made them, just used squares and nevertheless, delicious!
Its tough to choose a favorite.
I am not a Vegan but my sister married a Vegan and I have to cook 🙂 I personally prefer gluten-free diet and I love muffins; Do i need to say more that how this recipe is going to help me? Thanks you soooo much for sharing this perfect much needed help, I am loving it!
How do you make the all purpose blend called for in the muffin recipe? Thx
The recipe in the book is the same as the one on her blog, minus the teff flour: http://www.forkandbeans.com/2013/02/13/the-best-gluten-free-flour-blend/
TwiX bars, banana pudding...do I have to choose?