Slowly but surely, the world is waking up to the fact that going vegan is not about making sacrifices. Switching to a plant-based diet can be beneficial in so many ways - without the need to compromise on flavor and enjoyment of the foods you love.
A point proven by this absolutely decadent vegan coffee cake - well worth trying out irrespective of your dietary preferences.
A brief disclaimer before getting started - we cannot personally take credit for this particular coffee cake recipe. It was submitted by a user of Allrecipes, which is home to about a thousand different takes on vegan coffee cake.
This is simply our personal favorite from the bunch, which along with being delicious beyond belief is also ridiculously easy to make.
Here’s a brief overview of the ingredients you will need to put this vegan coffee cake together:
- 300g (i.e. 10.58oz) plain flour
- 75g (2.65oz) wholegrain self-raising flour
- 110g (3.88oz) granulated sugar
- 200g (7.05oz) light brown soft sugar
- 150g (5.29oz) coconut oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 100ml (i.e. 3.38 fl oz) strong coffee
- 250ml (8.45 fl oz) almond or soy milk
- 2 teaspoons vanilla extract
- 90g (3.17oz) dairy free coconut yoghurt
The icing for topping the coffee cake is technically optional, though comes highly recommended. All you need to put it together is as follows:
- As much or as little icing sugar as you like
- 20ml (0.68 fl oz) strong coffee (ideally high-quality espresso coffee)
Just 10 simple steps and 15 minutes of prep separate you from the vegan coffee cake of your dreams…and here they are:
- Line a regular sized cake tin with parchment paper, or grease your tin well if you don’t have any paper to hand.
- Preheat the oven to 175° C (i.e. 347° F), or 165° C (i.e. 329° F) for a convection oven.
- Combined the flours, the baking powder, the baking soda, the coconut oil, the sugars, the salt and the cinnamon in a large bowl. Rub the mixture together using your fingers but do so fairly quickly, so as to not allow the heat of your hands to melt the coconut oil.
- Before the mixture becomes fully smooth, take out around 150g (5.29oz) and set it aside for later.
- Take a clean bowl and combine the vanilla extract with the yoghurt, the almond milk and the coffee with a whisk.
- Pour the wet ingredients into the bowl containing the dry ingredients, giving everything a firm yet gentle fold until fully combined. Don’t overmix the ingredients or you will end up with a flat cake - remember that the coconut oil means you will not get a fully smooth texture at this stage.
- Carefully pour the batter into your cake tin and allow to settle until the surface is smooth. You can then take the remaining 150g (5.29oz) of the dry ingredients and sprinkle it evenly all over the top.
- Bake in your preheated oven for approximately 1 hour, testing after around 15 minutes with a cocktail stick to see if it is baked fully.
- Combine your strong espresso coffee with your icing sugar, adjusting the quantities until your preferred consistency is reached.
- Take your cake out of the oven, give it plenty of time to cool on a wire rack and douse the whole thing generously with your coffee icing.
And there you have it - a dangerously decadent coffee cake everyone can enjoy, without a single trace of guilt involved!
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