Dairy-Free Overnight Apple Coffee Cake
| 1/2 | cup white flour | |
| 1/2 | cup wheat flour | |
| 1/2 | teaspoon baking powder | |
| 1/2 | teaspoon baking soda | |
| 1/2 | teaspoon cinnamon | |
| 1/4 | teaspoon salt | |
| 1/3 | cup sugar | |
| 1 | tablespoon molasses | |
| 2 | tablespoons butter | |
| 1 | tablespoon applesauce | |
| 1/4 | cup brown sugar | |
| 1 | egg | |
| 1/4 | cup soy cream cheese | |
| 1/4 | cup soy milk | |
| 1/2 | cup chopped raw apples | |
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Topping |
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| 1/4 | cup brown sugar | |
| 1/4 | cup walnuts, chopped | |
| 1/2 | teaspoon cinnamon | |
| 1/8 | teaspoon nutmeg | |
- Mix all dry ingredients in a large mixing bowl. Add all remaining ingredients except apple. Beat one minute. Stir in apple. Pour into a greased 9 x 9-inch pan. Mix the topping and sprinkle over the batter. Cover the pan and refrigerate overnight.
- The next day, set the pan out on the counter while preheating oven to 350 degrees. Bake 45 to 50 minutes. Turn off the oven, open the oven door, and let the coffeecake cool in the oven. Cut into squares and serve while warm. 8 servings.