Newark Natural Foods

Coffee… Coffeecake… Need I say more?

Ingredients:

Part A

2 1/2 cups w.w.pastry flour

1 tbsp. baking powder

1 tbsp arrowroot powder

pinch sea salt

1 tsp. vanilla

1/3 c. oil

1 cup maple syrup

3/4 cup soymilk

Part B

1 tsp. cinnamon

2 tbsp. powdered grain coffee

Part C

1 tbsp. w.w.pastry flour

1/4 c. oil

1/4 c. maple syrup

1/4 c. maple sugar

1 cup chopped pecans

 2 tsp. cinnamon

Mix all ingredients in part A together until well blended. Pour 2/3 batter into a greased 9″x13″ pan. Add ingredients in part B to remaining batter. If you are using a grain coffee that is in granule form, run it through a sieve first. Plop this remaining batter onto the top of the batter in the pan in spoonfuls and use a knife to swirl the dark and light batters together a bit. This will be the fun part and it looks cool too.

 Make the topping by stirring together all ingredients in part C. Sprinkle it over the cake batter. Bake cake in a pre-heated 350 degree oven for about 35 minutes. Test with a toothpick for doneness.