[lauren] hey everyone it’s lauren toyota from hot for food and today we’re doing another RECIPE?! [lauren] now i was just standing here, having some toast and coffee [lauren] uhh the way i usually do. most mornings making coffee in my french press. [lauren] and then i had this impulsive, random thought that i should make a coffee cake today. [lauren] umm i’ve never baked before, in the RECIPE?! series so this could be a really good challenge. [lauren] i’ve never made coffee cake either so i feel like i should really follow that gut instinct. [lauren] so i already have my inspiration for today’s RECIPE?! [lauren] but i don’t really know what i have in the kitchen. [lauren] i’m pretty sure i have most of the baking supplies but we might need to make substitutes here and there, [lauren] so i think this is going to be a good one, hopefully it turns into something delicious, [lauren] hopefully. so let’s give it a go! [lauren] alright so here is where i keep most of the flour and sugar and things like that. [lauren] so we’re good for brown sugar which a coffee cake is made of brown sugar. [lauren] we’ve got whole wheat flour and i know i have some all purpose flour. [lauren] yes, we have both kinds of flour here. [lauren] we’re gonna need baking powder and baking soda which actually, [lauren] do i even have baking soda? yes. [lauren] we’re gonna need coconut oil, [lauren] so we’ve got unsweetened coconut yogurt, i also have almond milk, with a little bit of vanilla in it. [lauren] so these are pretty much all the ingredients we need to bake a cake! [lauren] you know, a fat, baking soda, baking powder, flour, sugar, [lauren] and spices! we’re gonna use cinnamon. [lauren] i used to eat coffee cake like, [lauren] i don’t know. growing up i’d go my grandma’s house and there’d be like a coffee cake from the store. [lauren] and i would eat it and so i have this memory of it just being this like sugary brown cake. [lauren] but i think adding in the coffee will help. [lauren] um, when it comes to baking, i wouldn’t say i’m a “master baker”. [lauren] basically what i do when i decide to bake something, [lauren] is i use those recipes that exist already as a basis and i think [lauren] “well how much did that make? and do i need the same amount now? ” [lauren] and i just slightly adjust the amounts of liquid and dry ingredients. [lauren] and if i need it to be more moist, or more dry, or whatever. i kind of [lauren] just feel it out as i go. [lauren] so i have looked up my existing cake recipes and we’re gonna use similar amounts, [lauren] um but i am just gonna make this up as we go. [lauren] so i’m gonna use all purpose flour and whole wheat flour. [lauren] i don’t have that much all purpose so i’m gonna do two cups of all purpose, [lauren] and half a cup of whole wheat. [lauren] cos it will make it more moist if i don’t use too much whole wheat flour. [lauren] so i need one teaspoon of baking soda and baking powder. we need salt. [lauren] gonna add about half a teaspoon of salt, [lauren] i’ve got the oven pre heating to 350F , [lauren] we’re gonna add lots of cinnamon to this, so maybe one teaspoon, one and a half teaspoons? [lauren] uhh to get a proper cake as well, you can’t use all brown sugar because i think it will burn too quickly in the cake. [lauren] so you have to use granulated and brown sugar. [lauren] so i’m gonna take half a cup of granulated sugar. [lauren] and half a cup of brown sugar. [lauren] and yes, my sugars are vegan, [lauren] i don’t know about where you live but where we live, the Canadian Sugar Company, [lauren] does not process its sugar with [lauren] bone char or whatever so we’re safe. [lauren] okay so to get this crumbly we’re gonna add coconut oil. [lauren] have it be kind of solid like this so you can crumble it together, not like a melted liquid. [lauren] and then we’re gonna cut that into the mixture. [lauren] so pastry blender, you can just cut it in like this to get it all crumble. [lauren] and if we need to add more, we will. [lauren] it’ll start to melt once you use your hands and that’s okay, you just want to start getting crumbs like this [lauren] i’m gonna need more oil actually. [lauren] so i have hardly any coconut oil left, we used about three quarters of a cup. [lauren] i’m really just scraping the barrel here, [lauren] so this is funny. this really is baking with what you have. [lauren] because i didn’t have enough stuff. [lauren] um, we’re gonna need more sugar, for sure. as i’m mixing this together i can tell. [lauren] so so far i’ve got half a cup of brown and half a cup of white. [lauren] we’re gonna add another half a cup of brown. [lauren] it’s smelling quite good, okay so [lauren] our crumb mixture is good, you don’t wanna over mix. [lauren] let’s reserve- quite a bit of this for the top, about a cup. [lauren] and a quarter. [lauren] okay, we’re gonna do a cup of this almond milk,’ [lauren] so a little baking trick is you need some acidity to react with the baking soda and baking powder, [lauren] so you add a teaspoon of that to the almond milk. [lauren] whisk it together, [lauren] you don’t taste that vinegar at all, but it helps the cake rise. [lauren] alright. now we’re gonna add vanilla extract, [lauren] i’m gonna add two teaspoons. [lauren] so now we’re gonna add coffee, [lauren] i think i’m doing a quarter of a cup but i might do half of a cup. [lauren] okay, and our coconut yogurt is kind of like our egg substitute. [lauren] so i’m gonna use a third of a cup of that. [lauren] so if there’s like any trained chefs out there watching, i apologise [lauren] cos this probably looks like a hot mess. [lauren] but i’m telling ya, it’s gonna work. [lauren] okay so one thing you wanna do when you’re making this up as i am, [lauren] you might wanna taste this, make sure it’s sweet enough. [lauren] i would say because i could eat that on its own, it’s probably good. [lauren] and then we wanna taste this and make sure it’s coffee-like enough. [lauren] yea. okay, now we’re gonna mix them together. [lauren] let’s hope this is the right amount, and now you’re gonna fold this, [lauren] do not over mix it, that is the key to baking. [lauren] just fold it. [lauren] so it’s just combined and then we’re gonna put it in our pan. [lauren] i’m using a springform pan, i think it’ll be easy enough to get the cake out of this. [lauren] and the last amount of coconut oil i have, i’m just gonna grease the sides. [lauren] i just don’t want this to stick, this may be unnecessary, saying it’s a non stick pan but [lauren] i’m not risking it. [lauren] uh, i don’t know why but i just wanna add a little more cinnamon to this, [lauren] i just wanna make sure it’s cinnamon-y enough. [lauren] that’s probably another half a teaspoon. just fold it into the crumb. [lauren] and now we’ll add this on top. [lauren] okay, my friends, we are going in the oven. [lauren] i think it’s good but i’m slightly worried the crumb top is not [lauren] oily enough. okay, who cares, let’s go. [lauren] 350F [lauren] woah, a moth just flew out of there. [lauren] why would a moth fly into the oven? [lauren] it’s smelling good. ooh it’s set- definitely not cooked. [lauren] it’s jiggling when i pull it out. [lauren] i’m literally calling upon a higher power [lauren] to help this cake bake! [lauren] because i just don’t want to waste my time here today. [lauren] it’s been in there for 40 minutes. it’s actually looking quite delicious. [lauren] so this is the trick: you put in the toothpick and if any batter comes out, it’s not ready. [lauren] so i would say this is not ready because it is a little jelly-like. [lauren] but it’s cooking! it might just take a while. vegan baking isn’t the same as regular baking. [lauren] so little buddy, ugh why is it jiggling. [lauren] alright, 60 to 70 minutes and i think we’re good, i’ve been keeping my eye on it. [lauren] now we definitely need to let it cool. [lauren] just do one more toothpick test. [lauren] yes. we are good. [lauren] i feel like my crumb topping is too floury. but [lauren] anyway, we’re gonna make a frosting for this, a really simple [lauren] powdered sugar, a little bit of water, a little bit of vanilla and just drizzle it and that’s it! [lauren] so this is about a cup of icing sugar i have in my container but let’s just start with half a cup. [lauren] we’ll just add half a teaspoon of vanilla extract. [lauren] which is also all i have left [lauren] let’s just start with a tablespoon, [lauren] tastes like coffee cake to me guys! [lauren] it’s very moist. [lauren] it’s a similar consistency to my apple spice cake. [lauren] the crumb topping is very nice. [lauren] adding more sugar actually helped a lot. [lauren] what’s not totally coming through is the coffee taste. [lauren] so [lauren] that’s minor. it still goes well with coffee,i guess you can drink your coffee with it. [lauren] it’s very good. it’s a very good cake. you could serve this at a party [lauren] or a coffee party or something [lauren] and no one would bat their eyes. [lauren] i just wonder, in order to get more of a coffee flavour, [lauren] maybe we should’ve added instant coffee granules [lauren] make it stronger. [lauren] or could we have just done all coffee, [lauren] and no almond milk? [lauren] i mean, i like it. [lauren] as you can see i’ve already eaten half the piece. [lauren] mm! [lauren] okay, well anyways, serve this with coffee or tea, it’s delicious [lauren] and i would say this is exactly what a coffee cake is supposed to be like from what i remember. [lauren] this is- reminds me of the ones i would eat from the [lauren] the grocery store bakery at my grandma’s house. [lauren] well i would say that was a successful RECIPE?! [lauren] and the first time i’ve ever baked for one of these in the series. [lauren] and it always made me afraid to bake because it’s so unpredictable. [lauren] anyone who’s gone to school for it probably would know, “oh yes, this would take [lauren] you know, whatever amount of time to bake thoroughly but [lauren] it’s also trickier sometimes with vegan recipes because [lauren] this would’ve probably not taken as long if there was eggs in it, i would guess. [lauren] go ahead and try it, i’ll link the recipe below and [lauren] tell me what you think, give me your reviews. i hope you’ve been inspired anyways to even try baking in your kitchen. [lauren] even if you don’t know what you’re doing, you can probably figure it out. [lauren] little bit of trial and error. [lauren] so if anything, these are just meant to inspire you, get you in the kitchen using what you’ve got on hand [lauren] and making delicious vegan food. [lauren] i’ll see you next wednesday here on hot for food [lauren] subscribe if you like what you see, share your pictures of all the stuff you’re making from hot for food [lauren] and hotforfoodblog.com on social media @hotforfood or #hotforfood [lauren] and happy cooking! happy baking! [lauren] mm! [lauren] i’m gonna devour this piece of cake, [lauren] and this cup of coffee, and have myself a good old day. [lauren]bye!