All Purpose Flour: I've used all purpose flour in this recipe instead of cake flour, because it's what most people have in their pantry and I like to make accessible recipes. ![]() In many traditional coffee cake recipes sour cream is used to balance the sugar, but vegan buttermilk does the trick nicely! In addition, it adds a nice tangy flavor that balances out the sweetness. The vegan buttermilk will act as an egg replacer.
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