Pecan Coffee Cake

I have a found memory of eating coffee cake as a child.  It was full of flavor and naturally, also very sweet.  I suspect the cake would be too sweet for me now, so I altered the recipe I recently found on the fantastic UC Davis Integrative Medicine website and made it a bit less sweet.  I also included 70 grams of slightly whipped aquafaba (the liquid from canned chickpeas) with the wet ingredients.  Yield:  makes enough for 4-8 servings

Subscribe to our services!

Do you like what you see? Well, we would like you to see more…

Most of our content is available Ad-Free with a monthly or annual subscription. Interested? Give us a try – register for an annual subscription and receive a 3-day trial period, or simply sign-up for our monthly plan and take your time to go through our information!

Subscribe now