Apple-Pecan Coffeecake Recipe | Vegetarian Times Skip to main content

Apple-Pecan Coffeecake

Grated apple makes this tender breakfast cake especially moist and flavorful. To speed preparation, you can mix topping and measure dry ingredients a day ahead. For a simple variation, substitute 2/3 cup buttermilk for the soy milk and lemon juice.



Ingredient Line: 
2 medium apples, peeled, cored and grated
Ingredient Line: 
1 ¾ cups whole-wheat pastry flour
Ingredient Line: 
1 tsp. baking powder
Ingredient Line: 
½ tsp. baking soda
Ingredient Line: 
¼ tsp. salt
Ingredient Line: 
¼ tsp. ground nutmeg
Ingredient Line: 
2 Tbs. walnut oil or other vegetable oil
Ingredient Line: 
⅓ cup finely chopped pecans
Ingredient Line: 
2 Tbs. natural cane sugar
Ingredient Line: 
¾ tsp. ground cinnamon
Ingredient Line: 
⅔ cup soy milk
Ingredient Line: 
2 tsp. fresh lemon juice or cider vinegar
Ingredient Line: 
1 large egg
Ingredient Line: 
⅓ cup pure maple syrup


  1. Preheat oven to 350F. Lightly grease 8-inch square or 9-inch round baking pan.
  2. In small bowl, mix pecans, sugar and 1/4 teaspoon cinnamon. Set aside.
  3. In medium bowl, combine soy milk and lemon juice. Let stand until curdled, about 10 minutes.
  4. Meanwhile, in large bowl, whisk together egg, maple syrup and oil. Stir in grated apple and curdled milk mixture.
  5. In another large bowl, sift together flour, baking powder, baking soda, remaining 1/2 teaspoon cinnamon, salt and nutmeg. Add flour mixture to apple mixture and stir gently just until combined.
  6. With rubber spatula, scrape batter into prepared pan, spreading evenly. Sprinkle with pecan mixture. Bake until toothpick inserted in center of cake comes out clean, about 30 minutes. Transfer pan to wire rack and cool slightly. Serve warm or at room temperature.

Nutrition Information: 

5 g
Total Fat: 
8 g
Saturated Fat: 
1 g
39 g
27 mg
168 mg
4 g
8 servings