Coffee Cake - Dairy Free

By jacewildman

Ingredients

• FOR THE CAKE:
• 1-1/2 stick Earth Balance margarine, Softened
• 2 cups Scant Sugar
• 3 cups Flour, Sifted
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1-1/4 cup almond milk
• 3 whole Egg Whites, Beaten Until Stiff
• FOR THE TOPPING:
• 1-1/2 stick Earth Balance margarine, Softened
• 3/4 cups Flour
• 1-1/2 cup Brown Sugar
• 2 Tablespoons Cinnamon

Details

Servings 16
Adapted from thepioneerwoman.com

Preparation

Step 1

Preparation Instructions
Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream Earth Balance margarine and sugar. Add flour mixture and almond milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!