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.
** makes 8-10 servings
coffee cake ingredients:
2 C all purpose flour
1/2 C whole wheat flour
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 C packed light brown sugar
1/2 C granulated sugar
3/4 C + 2 tbsp coconut oil (soft but still solid)
1 C unsweetened almond milk (or soy milk)
1 tsp apple cider vinegar
2 tsp vanilla extract
1/2 C strong brewed coffee
1/3 C unsweetened coconut yogurt
vanilla icing ingredients:
1/2 C powdered icing sugar
1/2 tbsp unsweetened almond milk (can also use water)
1/2 tsp vanilla extract
In a large bowl combine flours, 1 1/2 tsp 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 C of this crumb mixture. Add in another 1/2 tsp of cinnamon to this portion and set aside. This will be your cake topping.
In another bowl combine the almond milk with apple cider vinegar, vanilla extract, coffee, and coconut yogurt. Stir to combine well and 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" - 9" spring form pan. Then take the crumb mixture and evenly spread out on top out to the edge of the pan.
Bake in a pre-heated oven at 350F for 60-70 minutes. A toothpick should come out clean when inserted in the centre.
Allow the cake to rest for 10 minutes. Then remove the outside of the spring form pan and allow the cake to cool entirely before adding the vanilla drizzle on top.
To make the icing just whisk together powdered icing sugar, vanilla extract, and almond 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.