Recently, I tried out a vegan coffee cake recipe as a birthday surprise for my amazing mum. The reason I chose to make a vegan one instead of a regular one was because it’s currently Navratri*, which means that cooking with eggs or non-vegetarian food items is banned in the house for nine days (#JustIndianThings).
As I scoured the internet to find an easy but delicious recipe, I stumbled across this vegan coffee cake recipe on the Hot For Food blog and decided to give it a shot because it just sounded and looked so delicious.
*Navratri is a Hindu Festival which celebrates Goddess Durga.
COURTESY HOT FOR FOOD:
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
FOR THE FULL RECIPE, VISIT: http://www.hotforfoodblog.com/recipes/2016/8/8/vegan-coffee-cake
- I had most of the ingredients at home except for apple cider vinegar and sugar – both of which I had just run out of and had to buy anyways.
- The steps were simple enough to follow for a beginner like me.
- My total cooking time was a little over 40 mins (excluding the oven time)- but this was only because I was taking pictures and finding the ingredients as I went along.
- The quantity was to the T and easily served 8 large slices.
- Some of the substitutes I made:
- Coconut yogurt replaced with a mixture of Greek yogurt and some coconut cream for flavouring
- Coconut milk instead of almond milk
- I also additionally added some nutmeg to give a spicy dimension.
- I was going to substitute the apple cider with lemon until I also ran out of the sugar and had to run out to shops anyways.
THE END RESULT:
- I don’t know if this was because of my variations or something else entirely, but my cake tasted like a moist oaty coconutty crumble cake. Something like the OATY SLICES you get here in Australia.
- My cake didn’t rise as much as I had expected it to. But then again, this was a vegan cake or I may have over mixed the batter.
- My icing was a fail but that is completely on account of my poor mixing skills. I just put some whipped cream on it instead (which makes it non-vegan but it’s still vegetarian).
I thought this was a great, easy-to-make cake recipe for any occasion! Obviously mine was a little off with texture and taste due to my not so perfect baking skills. If given a choice, I would still bake using eggs as I just think that the cake holds so much better when they are used, but that’s just my personal preference.
That being said, this is a great cake that everyone can eat as it is vegan and my family enjoyed it!
Would I bake it again? Yes definitely, but I may just add a little more coffee next time.