Multigrain Coffee Cake Recipe

Name: Multigrain Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup soy flour; 1/2 cup whole wheat flour; 1/2 cup unbleached white enriched wheat flour; 1 cup organic low-fat milk or unsweetened soymilk; 1/4 cup unsweetened low-fat organic yogurt or soy yogurt; 1/4 cup plus 1 tsp canola oil; 1/2 cup maple syrup; 1 Tbsp white vinegar; 1 Tbsp vanilla; 1 Tbsp baking powder; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp baking soda; Parchment paper

Servings: persons

1 cup soy flour
1/2 cup whole wheat flour
1/2 cup unbleached white enriched wheat flour
1 cup organic low-fat milk or unsweetened soymilk
1/4 cup unsweetened low-fat organic yogurt or soy yogurt
1/4 cup plus 1 tsp canola oil
1/2 cup maple syrup
1 Tbsp white vinegar
1 Tbsp vanilla
1 Tbsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp baking soda
Parchment paper

1
Preheat oven to 350 degrees F. Grease a 9 x 9 baking pan with 1 teaspoon of oil, then line with parchment paper and set aside.
2
Place soy, whole wheat and enriched white flour together in a flour sifter. Sift into a mixing bowl. Place baking powder and soda into the sifter. Sift into the bowl. Add cinnamon and nutmeg. Stir. In a separate bowl, combine soymilk, oil, yogurt, maple syrup, vanilla and vinegar. Stir. In three batches, add wet ingredients to dry ingredients. Mix together until smooth. Do not over mix. Pour batter into prepared baking pan. Place in oven and bake for approximately 30 minutes, until cake is firm in the middle and does not stick to a toothpick. Remove from oven. Let cool then remove parchment paper from bottom of cake. Makes 8 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup soy flour, 1/2 cup whole wheat flour, 1/2 cup unbleached white enriched wheat flour, 1 cup organic low-fat milk or unsweetened soymilk, and more.

Yes, Multigrain Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Multigrain Coffee Cake

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Multigrain Coffee Cake