This is the coffee cake to end all coffee cakes! Believe me! It is inspired from Lauren Toyota’s recipe from her blog Hot For Food, I made slight modifications and oh boy. It didn’t last long, I had to stop myself from eating all of it. Without further ado, let’s get baking!
85 ml coconut oil (solid)
120g all purpose flour
40g whole wheat flour
A pinch of salt
1 tsp cinnamon
1 tbsp cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
100 g packed dark brown sugar
30 g castor sugar
112 ml oat milk
1 tsp apple cider vinegar
1 tsp vanilla extract
60 ml water + 4 tsp instant coffee + 1 tbsp ground chia seeds (reduce the coffee powder to 2 tsp if you are not a fan of strong bitter coffee)
1. Mix all the dry ingredients in a bowl and then add the solid coconut oil (if live in a warm climate, measure out your coconut oil and refrigerate it until it becomes a pliable solid) and rub it into the flour using a fork or a pastry cutter or your hands. Try to work fast as the heat from your hands will start melting the coconut oil. Mix until it looks like bread crumbs.
2. Reserve about 100g of this mixture in a separate bowl (for crumb topping)
3. Mix the wet ingredients plus chia seeds in a separate bowl and add it into the dry mixture, folding in with a spatula. Do not over mix.
4. Pour the mixture into a greased and lined 7inch round cake tin with a removable bottom. Add the reserved crumb mixture evenly on top of the batter and bake in a preheated oven at 175°C for about 30-35 minutes or until a toothpick inserted into the centre comes out clean.
5. Resist the urge to eat the cake, let it cool down completely in the pan. ENJOY!
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