coffee

Coffee Cake Crumble Recipe

recipes

Hey guys, welcome back to the blog. Today’s recipe is a soft coffee cake with a crumbly topping. This gluten free and dairy free version of a classic can be served warm with a scoop of dairy free or regular ice cream or even with a spoon of Oatly greek yoghurt. The crumble adds a great texture and you can even sprinkle some flaky salt to bring out the flavour.

I like making this as a Sunday dessert or for breakfast. When I first heard about coffee cake, I wondered how a crumble would work on a traditional cake, but the crumbly texture balances the base of the cake really well. Traditionally, an American style coffee cake is a sponge cake with a crumb on top, but this recipe uses more of a dense cake. The denser cake holds the coffee flavour while still being soft and fluffy. Here’s how you can make it.

Ingredients

Cake

  • 3 eggs
  • 1/4 cup sugar substitute (I used Truvia)
  • 5 tbsp coconut oil
  • 1tsp coffee extract
  • 1 shot of espresso
  • 200 ml almond or oat milk
  • 4 cups gf flour
  • 1 tsp baking powder

Crumble Topping

  • 1 cup oat flour
  • 1 cup almond flour
  • 3-4 tbsp coconut oil
  • 2 tbsp brown sugar substitute
  • 1 pinch of salt
  • 1 tsp cinnamon
  • 1/4 cup coconut flakes (optional)
  • Almond extract (optional)

Instructions

  1. Preheat the oven to 180ºC. Make sure all your ingredients are room temperature.
  2. Prepare the crumble by combining all of the dry ingredients and then adding in the coconut oil and any extracts.
  3. Set the crumble aside in the fridge and prepare the cake batter.
  4. Combine sugar, coconut oil, eggs, coffee extract, and shot of espresso.
  5. Sift and fold in the flour and mix in the plant-based milk and baking powder. You want a smooth and light batter.
  6. Pour half of the batter in a lined baking pan, sprinkle some of the crumble on top.
  7. Pour in the rest of the batter and top it with the rest of the crumble mixture.
  8. Bake in the oven for 30-40mins or until golden brown and a cake pick comes out clean.

This cake is best served warm and keeps well in the fridge. I hope you enjoyed today’s recipe and come back for more recipes like this one, xoxo.

Healthy Vegan Mocha

recipes
Vegan Mocha

Hey guys, it’s been a while since I’ve written a blogpost but I wanted to share a quick recipe with you that has stuck with me throughout the holidays. After wanting to add a little boost to my vegan hot chocolate recipe, I came up with a healthy mocha recipe. It’s quick to make and you most likely already have the ingredients in your kitchen. I am also working on a healthy boba milk tea recipe and if you want or have any other vegan drink recipes, please let me know down in the comments.

Ingredients:

  • 1 cup almond milk
  • 1 tbsp cacao powder
  • 1/2 tsp liquid stevia or maple syrup

Directions:

  1. Mix 2-3 tbsp of almond milk with the cacao using a matcha whisk. I found that a matcha whisk that helps green tea powder mix with liquid, allows the powder to dissolve better into the milk. Mix for around 1 min until well combined. (If you don’t have a matcha whisk you can try using a blender).
  2. Froth and heat the rest of your almond milk with your sweetener of choice.
  3. Combine both liquids together using the whisk.
  4. To make an iced version – opt out of heating the milk and pour over or blend it in with ice.

I hope you enjoy this quick recipe, if you have any suggestions, feel free to let me know. Thank you for reading, please like and follow for more recipes.

Banana Coffee smoothie Recipe

healthy living

This simple recipe stemmed from my love of coffee and smoothies, it is vegan and gluten free. The flavour was exactly what I wanted, so if you’re tired of your usual smoothies and need a caffeine kick, give this a try. It can be a breakfast, snack or a pre-workout meal in my case, the best part is you can modify it by adding any vanilla protein powder you like.

I like adding cacao nibs and chia seeds at the end of making my smoothie because it adds fibre and nutrients, but also because I enjoy the texture. If simply drinking a smoothie is fine for you then you can omit this last step, but personally like the crunch.

INGREDIENTS

  • 1 1/2 frozen banana
  • 1/2-1 cup almond milk (or any plant-based milk)
  • 2 tsp instant coffee or 1 shot of espresso
  • 1 tsp cacao nibs or cacao powder
  • 1 tsp chia seeds
  • 1/2-1 Scoop protein powder (I used Organifi’s Vanilla)

STEPS:

  1. Blend frozen bananas, coffee, almond milk, protein powder and cacao nibs in a powerful blender. (I used my nutribullet)
  2. Pulse your blender if needed.
  3. Pour in a glass and mix in the chia seeds.

I hope you enjoyed this blogpost, thank you for reading. Feel free to like and follow for more recipes like this one, xoxo.