vegan coffee cake | RECIPE?! ep #13 (hot for food)

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

plant-based milk

🥗Healthier: oat milk

💰Cheaper: water

Water can be used for a lighter batter.

Preheat the oven to 350°F (175°C).

Gather ingredients: brown sugar, whole wheat flour, all-purpose flour, baking powder, baking soda, coconut oil, almond milk, vanilla extract, and cinnamon.

Measure 2 cups of all-purpose flour and 0.5 cups of whole wheat flour into a bowl.

Add 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 0.5 teaspoons of salt to the flour mixture.

Add 0.5 cups of granulated sugar and 0.5 cups of brown sugar to the mixture.

Cut in 0.75 cups of solid coconut oil into the dry ingredients until crumbly.

Reserve about 1.25 cups of the crumb mixture for topping.

In a separate bowl, mix 1 cup of almond milk with 1 teaspoon of vinegar to create acidity.

Add 2 teaspoons of vanilla extract to the almond milk mixture.

Add 0.25 to 0.5 cups of coffee to the wet mixture.

Incorporate 0.33 cups of unsweetened coconut yogurt as an egg substitute into the wet mixture.

Taste the mixture to ensure it is sweet and coffee-like enough.

Combine the wet and dry mixtures, folding gently until just combined.

Grease a springform pan with coconut oil and pour the batter into it.

Add the reserved crumb mixture on top of the batter.

Bake in the oven for 60 to 70 minutes, checking with a toothpick for doneness.

Let the cake cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens