Friday, December 25, 2009

Candy Cane Coffee Cakes

Every year my parents come over to my home for Christmas breakfast, and then for dinner we all potluck with extended family. I've decided to show you what we had for breakfast and what I brought for dinner and dessert. Following the photos, I'll have my recipe for my Candy Cane Coffee Cakes, my dessert contribution. I veganized a recipe several years ago from a newspaper clipping. They are labor intensive but worth the work and time. By the way, any glaze that happened to drip onto the platter, or even threatened to, was quickly scooped up by my three blessings!

For the breakfast we had:
Tofu Scramble with broccoli and red bell pepper
Waffles with boysenberry and homemade maple syrups
Fried Potatoes with red onions
Fruit Plate (courtesy of my mom)
Mixed nuts in their shells
Turkish Delights
Eight kinds of homemade Christmas cookies
Happy Birthday, Jesus, Cake
Hot Apple Cider with cinnamon sticks
Hot cocoa

For dinner I brought:
Tropical Seitan Pasta Salad

For dessert I brought:
Candy Cane Coffee Cakes

Candy Cane Coffee Cakes

Christmas Breakfast

Tropical Seitan Pasta Salad (I will post this recipe at a later date.)

Candy Cane Coffee Cakes


1/2 cup vegan sugar
3 Tbs. water
1 tsp. cornstarch dissolved in 1 Tbs. water
2 cups fresh cranberries
1 tsp. dried grated orange peel

5 to 6 cups flour
1/2 cup vegan sugar
2 tsp. baking powder
2 envelopes RapidRise yeast
2 tsp. salt
1 and 1/4 cup soy milk
1 Tbs. vinegar
3/4 cup vegan sour cream
1/2 cup water
1/2 cup vegan margarine
1 Tbs. egg replacer mixed with 4 Tbs. water

1 and 1/2 cup powdered sugar
2 and 1/2 Tbs. soy milk
1/4 tsp. vanilla extract
maraschino cherries


Make the filling first, so it has time to chill. In a medium pot, stir together the sugar and water over medium heat until the sugar is dissolved. And the dissolved cornstarch and stir. Add in the cranberries and cook until they begin to pop, about three minutes. Remove from heat and stir in the orange peel. Chill in refrigerator. For the dough, first mix together the soy milk and vinegar in a medium pot with no heat under it. Let it set until it thickens into a vegan buttermilk, about five minutes. While that is setting, in a large bowl combine with a whisk 1 and 1/2 cups of the flour, sugar, baking powder, yeast and salt. Set aside. Heat the pot with the vegan buttermilk on medium, and add in the sour cream, 1/2 cup water, and margarine until all is mixed in well and very warm. I touch the liquid with my fingertip, and if it's too hot, it's ready. Don't get it to the boiling point. Mix in the warm buttermilk mixture to the flour mixture on medium speed with an electric mixer for two minutes. Add the egg replacer mixture and another cup of flour and beat two more minutes on high speed. If your beaters start to overheat, turn it down to medium. The consistency of the dough will begin to change into a stretchy appearance. Using your hands or a large spoon, add enough of the remaining flour, a 1/2 cup or so at a time, to make a soft but not sticky dough. Turn it out onto a lightly floured board, sprinkle the top with a bit more flour and knead for ten minutes. Dust with additional flour as necessary, if it gets sticky while it is being kneaded. Cover with a dish towel for ten minutes. Take your filling mixture out of the refrigerator. Divide the dough into three equal parts, and roll each into an approximate 6x15 rectangle. Transfer each one to its own cookie sheet that's been sprayed with Pam. Spread 1/3 of the filling down the center of each rectangle. With a sharp knife, make cuts from the filling to the edge on both sides about one inch apart all the way from top to bottom. Now, fold each of these strips over the center at a downward angle, starting at the top, alternating back and forth, all the way to the bottom. Shape each rectangle into a candy cane. Cover with dish towels and let rise for 45 more minutes. Heat oven to 375 degrees and bake each coffee cake for 20 minutes. Cool completely on cake racks. When cool, mix together the first three ingredients for the glaze, and drizzle on the coffee cakes, following the pattern down the center. Where each pair of strips meets in the center, nestle in a maraschino cherry. Lots of work, but it makes three - one to eat, one to give away, and one to freeze. Feeds more than five hungry vegans.


  1. Thank you, and thanks for stopping by!

  2. Thank you, S.V.! I hope you had a great holiday.

  3. Well it's true. I believe there's a market out there for vegan desserts like that. Maybe you could try opening an Etsy account just to see.

  4. They are beautiful! Very festive.

    I hope you had a great holiday,

  5. Hi, S.V. and Alicia. Thanks for the comments. Should I be embarrassed to admit that I don't even know what an Etsy account is? I would love to be enlightened.

  6. Gorgeous cakes! I have to admit I am still a die hard fan of sugar and butter, but these look beautiful!

  7. These cakes look absolutely beautiful! You're so amazing, I'm very impressed and thanks for sharing such a wonderful recipe:)

  8. Thank you, Oraphan! They are tasty too. :)

  9. Simply gorgeous and I bet scrumptious too! Even though it is time-consuming, I just may try making these. Hmmmm - something to think about.

    Etsy is an online "shop" of homemade items. I have a "shop" that sells the pie magnets from last year's tea. To have a look go here:

  10. Hi there,
    Thanks for your lovely comment on my blog.

    These recipes you post look absolutely scrumptious... namely the Candy Cane Coffee Cakes! *YUM*
    I'll have to keep coming back to see more of these great recipes..

    May you be blessed in this new year!
    ~ Tarissa

  11. Hi, Fruitfulwords and Tarissa! Thanks for stopping by and making comments. I'm glad you both like the food. Let me know if you ladies try anything out. Blessings!