This cake is a wonderful recipe from The Joy of Vegan Baking. I’ve made it a stack of times, especially for colleagues and it usually gets rave reviews. Despite its title, it doesn’t contain coffee, instead it has ginger, cinnamon and walnuts. Coffee cake is actually supposed to be eaten for breakfast, (I know… Those North Americans ARE weird. Cake for breakfast?) and it usually has some sort of crumble topping. I really like this recipe. No special egg-replacers are needed (vinegar only) and the same goes for non-dairy butters and it makes such a lovely moist cake. Terrible pictures but the cake sure tasted good.