vegan coffee cake | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2016/08/08/vegan-coffee-cake/

This week I attempted to bake my way through another exciting episode of RECIPE?! on the YouTube channel with this vegan coffee cake idea. Don’t forget to subscribe because I post every Wednesday!

Anyway, this was the first time I ever attempted to bake something from scratch on camera with you. I love coffee cake. It brings back lots of childhood memories of my grandma! I think I managed to make a pretty epic vegan version that took care of the nostalgia. Follow along and watch below or keep scrolling for the written recipe.

If you don’t wanna be judged for eating a slice for breakfast, try my vanilla latte smoothie or mocha frappuccino smoothie instead. But honestly, I won’t blame you if you crave this first thing in the morning!

vegan coffee cake

Ingredients

coffee cake

2 C all-purpose flour1/2 C whole wheat flour2 tsp cinnamon1 tsp baking soda1 tsp baking powder1/2 tsp sea salt1 C packed light brown sugar1/2 C granulated sugar3/4 C + 2 tbsp coconut oil (soft but still solid)1 C unsweetened nondairy milk1 tsp apple cider vinegar2 tsp vanilla extract1/2 C strong brewed coffee1/3 C unsweetened coconut yogurt

vanilla icing

1/2 C powdered sugar1/2 tbsp unsweetened nondairy milk (can also use water)1/2 tsp vanilla extract

Instructions

Preheat oven to 350°F.In a large bowl, combine flours, 1 1/2 teaspoons of cinnamon, baking soda, baking powder, sea salt, brown sugar, and granulated sugar. Then using a pastry blender, cut in the coconut oil until a crumbly mixture is formed. Do not over mix. You could also use your fingers to combine this but using a pastry blender will prevent the coconut oil from melting too much. You want small pieces of oil to remain solid in this mixture. You could also use vegan margarine or butter instead of coconut oil.Reserve 1 1/4 cups of this crumb mixture. Add in another 1/2 teaspoon of cinnamon to this portion and set aside. This will be your cake topping.In another bowl, combine the nondairy milk with apple cider vinegar, vanilla extract, coffee, and coconut yogurt. Stir to combine well, then add to the remaining dry crumb mixture. Fold these together gently, without over mixing, until combined.Pour the cake batter into a non-stick 8 1/2″ to 9″ spring form pan. Take the crumb mixture and evenly spread out on top out to the edge of the pan.Bake for 60 to 70 minutes. A toothpick should come out clean when inserted in the centre.Allow the cake to rest for 10 minutes. Remove the outside of the spring form pan and allow the cake to cool for another 20 minutes before adding the vanilla drizzle on top.To make the icing, just whisk together powdered icing sugar, vanilla extract, and nondairy milk. Drizzle it across the cake in a criss cross pattern or however you desire! Store left over cake in an air tight container or covered in plastic wrap at room temperature to keep it soft.

The post vegan coffee cake appeared first on hot for food by Lauren Toyota.

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