This Vegan Monkey Bread with Caramel Pecan Drizzle is the meal worth waking up for. It's made of enriched yeasted dough balls and drizzled with coconut caramel sauce and toasted pecans for a decadent vegan brunch.
Generously spray a 9" bundt pan and set aside.
To make the dough, heat the soy milk over medium heat until milk is warm but not too hot to touch (about 100 degrees F). Stir in dry active yeast and set aside for 5 minutes for the yeast to activate. In a separate bowl, combine the chickpea flour with 6 tablespoons of water, whisking it together until thick and gooey. Set aside.
In the large bowl of a stand-up mixer, combine 2 cups flour, sugar, salt, and vegan butter. Using the hook attachment, mix to combine. With motor running, slowly add chickpea flour and yeast/milk mixtures, scraping down the sides as necessary. Add the remaining flour 1/2 cup at a time and beat to combine. Once the dough starts pulling away from the sides of the bowl and is soft to the touch, the dough is done.
Transfer to a floured surface and kneed the dough for about five minutes. Shape into a ball and place in a large oiled bowl, cover in plastic wrap, and place in a warm area of your house for 1 hour or until the dough has doubled in size.
To make the Cinnamon Sugar Coating, melt the vegan butter in a microwave. Place it in a shallow dish. In a separate dish, combine the cinnamon and sugar.
To make the caramel sauce, melt the vegan butter in a small saucepot over medium heat. Add the brown sugar, maple syrup, coconut milk, and salt and bring to a boil. Boil for 10 minutes before removing from heat. Set aside to cool.
To shape the dough, punch it down to release the air. Flip it onto a clean surface and take small pieces of dough, one at a time, shaping them into balls about 1" in diameter. Dip the balls in the melted butter, rolling to coat, and then in the cinnamon-sugar mixture. Place the balls in the bundt pan as you go. Cover and let rest for 30 minutes.
Preheat oven to 350F. When you're ready to bake the bread, drizzle about half the caramel sauce over the monkey bread, tapping it down gently so that the drizzle reaches the bottom. Bake for 35-45 minutes. Remove when the top is golden brown. Let cool 10 minutes before flipping onto a cake stand or plate. Drizzle the cake with the remaining caramel sauce. Sprinkle with pecans and serve.
Tightly wrap leftover monkey bread and store at room temperature for up to 5 days.