8“ square pan. 75 minutes.

1. Oven to 350F.
2. Grease an 8” baking dish, set aside.
3. Make the streusel. Mix:
   1. 1/4 cup flour
   2. 1 cup chopped pecans
   3. 1/2 cup brown sugar
   4. 1 tsp cinnamon
   5. 1/2 tsp nutmeg
   6. Melt 3 Tbsp vegan butter, add to the dry ingredients and mix until crumbly. Set aside.
4. Dry mix:
   1. 2 cups flour
   2. 1/2 cup sugar
   3. 1/4 cup brown sugar
   4. 1 tsp baking soda
   5. 1 tsp baking powder
   6. 1/2 tsp salt
5. Wet mix:
   1. 1/2 cup canola oil
   2. 1 cup nondairy milk (coconut/almond)
   3. 1 Tbsp apple cider vinegar
   4. Zest of 1 orange
6. Pour wet into dry and mix until just combined.
7. Fold in 2 cups fresh cranberries.
8. Pour batter into baking dish and cover with streusel.
9. Bake 50+ minutes, until a tester comes out clean.

• Sub lemon zest and blueberries for orange zest and cranberries.

Shared by Karen Buchanan. Based on Thyme & Love "Vegan Cranberry Coffee Cake".