Chocolate chip and nut streusel coffee cake is perfect for a birthday party and intriguing enough to draw compliments when entertaining. Nice 

Ingredients

COFFEE CAKE

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1¼ cups granulated sugar

1 cup soy cream cheese

½ cup vegan butter substitute, at room temperature

¾ cup soymilk

2 teaspoons white vinegar

1 teaspoon vanilla extract

1¼ cups nondairy chocolate chips

STREUSEL TOPPING

⅓ cup granulated, brown,

or turbinado sugar

1½ teaspoons ground

cinnamon

½ to cup chopped walnuts

or pecans

Method

To make the cake, preheat the oven to 350 degrees F and oil and flour a 9-inch springform pan.

Combine the flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, combine the sugar, soy cream cheese, and vegan butter substitute and beat with an electric mixer until smooth.

Beat in the soymilk, vinegar, and vanilla extract. Add the flour mixture and stir with a wooden spoon until just combined. Fold in the chocolate chips.

Pour half of the cake batter evenly into the prepared pan.

To make the streusel topping, combine the sugar and cinnamon. Add the nuts and toss until evenly mixed. Sprinkle half of the streusel topping over the batter in the pan.

Pour the remaining batter evenly into the pan and sprinkle with the remaining streusel topping. Bake for 50 minutes, or until the cake is golden brown on top.

Cool before removing from the pan and slicing.