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Recipe by Cookies and Kale


Coffee crumb cake

2 cups stoneground, unbleached cake flour
2/3 cup brown or coconut sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
3/4 teaspoon desert salt
1 cup + 2 tablespoons almond or soya milk
1 tablespoon vinegar
1/2 cup + 2 tablespoons sunflower oil
4 heaped teaspoons of good quality instant coffee dissolved in 1/4 cup of hot water
1 teaspoon vanilla essence

crumb topping:
3/4 cup brown sugar
1/2 cup stoneground, unbleached cake flour
2 teaspoons ground cinnamon
1/4 cup coconut oil or vegan margarine (solid)

Preheat oven to 180deg C. Spray a 23cm spring form cake pan with non stick baking spray, flour coat, and set aside.

You’re going to make the crumb topping first.
In a small bowl mix together the sugar, flour, and cinnamon and add the coconut oil. Smoosh and mix together with a fork until you get a mixture that resembles clumpy sand (there should still be some small pea sized chunks of coconut oil). Set aside.

In a measuring jug mix together the milk and vinegar and leave to curdle.

In a medium sized mixing bowl sift together the flour, sugar, cinnamon, bicarbonate of soda, baking powder, and salt.

Add the oil, coffee, and vanilla to the milk mixture and add to the dry ingredients and mix well with a balloon whisk.

Pour the batter into the cake pan, top with the crumb mixture, and bake for about 40 minutes or until a toothpick inserted to the centre comes out clean.

Remove the cake from the oven and let cool down for 30 minutes before removing from the pan. Allow to cool down completely before serving.

Optional: dust with powdered sugar before serving.

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