Bruschetta with Coffee Cake
A plant-based duo that slaps: tangy tomato-garlic bruschetta and moist, cinnamon-kissed vegan coffee cake for a meal that’s brunchy and bold.
Ingredients
Bruschetta:
- 1 French baguette sliced
- 2 tbsp olive oil
- 4 ripe tomatoes diced
- 2 cloves garlic minced
- 6 –8 fresh basil leaves chopped
- Salt and pepper to taste
- 1 tsp balsamic vinegar
Coffee Cake:
- 1½ cups all-purpose flour
- ½ cup brown sugar
- 1 tbsp cinnamon
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup almond milk
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 2 tbsp maple syrup for that top swirl drama
Instructions
Bruschetta:
- Toast baguette slices with a light brush of olive oil until golden.
- Mix tomatoes, garlic, basil, vinegar, salt, and pepper in a bowl.
- Spoon mixture onto toasted bread. Serve like you own the place.
Coffee Cake:
- Preheat oven to 350°F (175°C). Grease your pan—don’t skip.
- In a bowl, whisk flour, sugar, cinnamon, baking powder, and salt.
- Stir in almond milk, coconut oil, vanilla. Mix until smooth and sass-free.
- Pour into baking dish, drizzle with maple syrup, and swirl for flair.
- Bake for 30 minutes. Cool before slicing (or don’t—we don’t judge).
Notes
Nutritional Values (Per Serving)
- Calories: 285
- Total Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Iron: 18%
- Calcium: 15%
- Vitamin A: 20%
- Vitamin C: 22%
- Magnesium: 12%
Additional Notes/Tips to Enhance the Flavor
- Rub garlic on warm toast for extra kick.
- Add chopped sun-dried tomatoes for a deeper vibe.
- Use oat milk for a creamier coffee cake.
- Add crushed walnuts to the batter if you're feeling nutty.
- Serve with vegan whipped cream to complete your brunch goddess energy.