vegan coffee celery cake

I really don’t like wasting the celery pulp after juicing and throwing it into the batter of the cake allows you to use it up while also retaining the fiber content of the celery. You can make this recipe sans pulp; I made a second cake without pulp, following the same ingredients/instructions, and it came out wonderfully! The crispy sugary streusel topping is amazing.

Ingredients

Cake:

2 cups unbleached all-purpose flour

1 cup organic white sugar

2 teaspoons baking powder

1/2 teaspoon pink salt

1/2 cup vegan butter (I used Earth Balance baking buttery sticks)

1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water)

1 1/2 teaspoons vanilla extract

1 - 1 1/4 cup celery pulp

3/4 cup unsweetened coconut milk for blending + 1/4 cup for batter (only add the extra milk if using celery pulp)

Streusel:

1/4 cup unbleached all-purpose flour

2/3 cup organic white sugar

1 teaspoon ground cinnamon

1/4 cup vegan butter

Instructions

Preheat oven to 350

Make flax egg, set aside to thicken.

Blend together (in a high-speed blender or food processor) celery pulp and 3/4 cup coconut milk until well combined and large pieces of celery are broken down.

In a medium bowl, add flour, sugar, baking powder and pink salt.

Cut in 1/2 cup (1 stick) vegan butter, until it looks like wet sand.

Add vanilla extract to flax egg, add to batter.

Add blended celery pulp, mix well.

In a separate bowl, combine dry ingredients of streusel topping and cut in vegan butter.

Spread cake batter into a 9x9 parchment lined baking dish.

Top with streusel topping.

Bake for 25-30 minutes (or until a toothpick comes out clean).

Allow to completely cool before cutting.

Store covered cake at room temperature.