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Living Your Best Vegan Life

Vegan Peppermint Mocha Crumb Cake

Ingredients

• 1 cup nondairy milk

• 1/3 cup Olive Oil

• 1 tablespoon white distilled vinegar

• 1 cup unbleached all-purpose flour

• 3 tbsp stevia

• ⅓ cup brewed coffee

• ¼ cup cocoa powder

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

• ¾ cup unbleached all-purpose flour

• ½ teaspoon ground cinnamon

• 3/4 cup crushed peppermint candy

• ¼ teaspoon salt

• ¼ cup brown sugar

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 cup melted Earth Balance® Organic Coconut Spread

Getting ready

  1. Preheat the oven to 350-360 degrees Fahrenheit. Grease using some virgin olive oil in a 9-inch baking dish or cake pan lightly.
  2. To create the cake, whisk together the milk, Mindful Mayo, coffee, and vinegar in a mixing dish. Combine the flour, stevia, cocoa powder, baking powder, baking soda, cinnamon, and salt in a large mixing basin. Stir in the milk mixture continuously until it is thoroughly mixed. Pour into the baking dish that has been prepared.
  3. To make the crumble, whisk together the flour, sugar, cinnamon, ginger, salt, and peppermint in a small bowl. Use your hands to incorporate the melted coconut spread into the dry ingredients fully. Spoon on top of the batter, thoroughly coating it.
  4. Bake your crumb cake for 35–45 minutes, or until a toothpick or a small fork inserted in the centre comes out clean. Allow to cool somewhat before serving warm or room temperature.

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