Dessert, Eat Well, Live Well, Routines are meant to be broken, Vegan Coffee Cake

Vegan Coffee Cake + Routines… are meant to be broken!

vegan-coffee-cake-routines-are-meant-to-be-broken

Hi Friends!

I HAVE A CAKE FOR YOU and a very special announcement to make!! Stay tuned until the end of the post!

It’s so good to be back! I’ve been away to traveling to Europe with my friends and then my mom for the past few weeks that it’s… so so so good to be back on land, in my kitchen, on my couch writing my heart out.

🙂

Traveling has its benefits, it can teach you a lot of things. 

But from spending high up on the hills of Cinque Terre overlooking the vast blue ocean to climbing a hill to catch Florence at sunset the next day, got me exhausted and craving my bed.

There was also a part of me that was craving routine. When traveling, you lose yourself in the constant change of moments, of places, food, time, people, language. As exciting it was, I couldn’t wait to be back at home, to be able to predict what goes on in my day, to know what I was going to have for lunch, and to have time to properly rest. I was craving for stability.

That’s what I’ve been trying to do for the past week since I got back. Getting back into a routine. Waking up at a determined time, eat breakfast, write for a bit, lunch, do some work / bake, snack, go for a run, dinner, work a bit more, watch a movie or a show, eat dessert, sleep. But then I realized, I was trying so hard to get back into a routine that I grew frustrated with myself every time I missed something that was out of my routine.

 

Routines are meant to be broken

There were some days when I woke up much later than I wanted to because I was tired. There were some days when I didn’t have breakfast but just had lunch instead.

There were some days when I didn’t go to the gym because I felt like walking outside in the park instead.

There were some days when I had cake for lunch, because my body wasn’t craving spinach.

There was a day when work didn’t happen until after dinner time, because I felt like baking this coffee cake that I’m about to share 🙂

vegan-coffee-cake-routines-are-meant-to-be-broken

Today I felt not getting out of bed and just wanted to sit and write, even though on my agenda I was supposed to be cleaning out my living room.

 

Instead of feeling guilty of failing to keep to a routine, I learned a greater lesson in how good it feels to be able to listen intuitively to what my body needs. Our bodies, physically, mentally, soul-fully knows what it needs. We sometimes want to stay up later than usual because the night is calling out to us; beckoning us to write, paint, draw, sing… (being a night owl, I know how magical this feels).

When our body hasn’t had chocolate for days, it will want dessert for dinner. When we haven’t taken it out for a sweat session, it will want to go for a run. Other times, it will want to just sit on the couch. That’s okay too. When we try try so hard to keep to a routine, we are restricting ourselves to be confined to rules. There’s no freedom in that.

 

Routines are restrictive. FREEDOM is being able to listen to our bodies and giving it what it needs! #noguilt Click To Tweet

It’s okay to fall out of a routine… or fall back into one when it feels good for our bodies. The relationship we have for our bodies is a two way street. Our bodies know what it needs, our responsibility is to honor its needs, and not bargain with it for the sake of keeping to a routine. I’m all for structure, but if a routine is causing us to be too hard on ourselves, it’s okay to let the routine go and surrender to a greater flow.

 

Onto this Coffee Cake!

I was meeting up a good friend of mine the other day and I had a slice of this really nice Coffee Cake encrusted with chocolate buttercream and dazzled with pistachios.

The cake made me smile.

I decided to have a go and baking one of mine! I’ve also veganized it for ya’ll.

vegan-coffee-cake-routines-are-meant-to-be-broken

Coffee Cake

Recipe adapted from Coffee Walnut Loaf

 

Ingredients

Makes 9 slices of cake

 

For the CAKE

Dry

1 3/4 cups of wholemeal flour

1 cup of unrefined muscovado sugar

1 tsp of salt

2.5 tsp of baking powder

 

Wet

3 Tbsp of chia seeds with 6 – 7 Tbsp of water

1/3 of strong freshly brewed coffee

1/2 cup of melted vegan butter

1/4 cup of almond milk

1 cap of vanilla essence

 

COFFEE ICING

250 ml of vegan cream

5 Tbsp of strong freshly brewed coffee

3 – 5 Tbsp of maple syrup (depending on how sweet you like it)

 

Instructions

1. Preheat your oven to 180 Celcius. Line a round cake tin with parchment paper.

2. Make your chia egg. Combine the 3 Tbsp of chia seeds with 6 – 7 Tbsp of water. Set it aside for 10 minutes to gel up.

3. Mix your dry ingredients in a large bowl. Sift it, this will incorporate more air into the cake to make it less dense.

4. Melt the vegan butter in a bowl. Set it aside to cool. Combine it with the milk, vanilla essence, and coffee. Add your chia eggs in, fold that in too. With an electric mixer, beat it until the mixture is fluffy.

5. Slowly fold in the sifted dry ingredients into the wet ingredients.

6. Pour the batter into the tin. Bake for 40 – 50 mins. Slide a thin toothpick into the cake and if it slides out clean, the cake is done. Let it rest inside the tin on top of a wire rack for around an hour, until it cools.

7. In the meantime, prepare your coffee icing. In a bowl, combine the cream, with the coffee and maple syrup. With an electric mixer, beat it until it is stiff. So that when you turn over the bowl, the cream stays and does not fall out.

8. Take out your cake from the tin. Using a spatula, cover the cake with the coffee icing. Sprinkle some cacao / cocoa powder on top of it.

 

vegan-coffee-cake-routines-are-meant-to-be-broken

9. Serve, with a cup coffee. 🙂

 

I hope you enjoy this Coffee Cake!

 

vegan-coffee-cake-routines-are-meant-to-be-broken To accompany this cake, I also have a special announcement to make!

I’m in the course of writing a special gift for you all! It’s been a passion of mine to blog about how we can live our lives in a happier, fulfilling, enjoyable way. A big part of figuring that out is to know what our purpose is; what we came here on earth to do and how we can live authentic lives that fulfills us and brings us happiness. I’ve decided to write a FREE handy dandy handout on that called HOW TO LIVE YOUR PURPOSE NOW and you’ll be the first ones to receive it for FREE when you sign up for my mailing list BELOW.

So if you’ve been feeling lost, drained, having a quarter-mid life crisis and have been asking:

What am i here for?

What is the meaning of life?

What is my life for?

How can I be more happy?

Is this really it to life?

This guide is going to help you delve deep to your soul and help gain clarity on all of those questions 🙂

SIGN UP below! If you have any specific life ponderings, leave a comment below, or tweet at me @thewellnesstogo or connect with me on Instagram @wellnesstogo.  I would love to know what’s up and connect with you all! <3

 

I hope you enjoyed this Coffee Cake, if you decide to bake it, share it with me using the #wellnesstogo, I love seeing your creations! It always lights up my day!

vegan-coffee-cake-routines-are-meant-to-be-broken vegan-coffee-cake-routines-are-meant-to-be-broken

Vegan Coffee Cake + Routines... are meant to be broken!
 
Prep time
Cook time
Total time
 
An easy, simple vegan, COFFEE CAKE to bake.
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 9 slices
Ingredients
  • For the CAKE
  • Dry
  • 1¾ cups of wholemeal flour
  • 1 cup of unrefined muscovado sugar
  • 1 tsp of salt
  • 2.5 tsp of baking powder
  • Wet
  • 3 Tbsp of chia seeds with 6 - 7 Tbsp of water
  • ⅓ of strong freshly brewed coffee
  • ½ cup of melted vegan butter
  • ¼ cup of almond milk
  • 1 cap of vanilla essence
  • COFFEE ICING
  • 250 ml of vegan cream
  • 5 Tbsp of strong freshly brewed coffee
  • 3 - 5 Tbsp of maple syrup (depending on how sweet you like it)
Instructions
  1. Preheat your oven to 180 Celcius. Line a round cake tin with parchment paper.
  2. Make your chia egg. Combine the 3 Tbsp of chia seeds with 6 - 7 Tbsp of water. Set it aside for 10 minutes to gel up.
  3. Mix your dry ingredients in a large bowl. Sift it, this will incorporate more air into the cake to make it less dense.
  4. Melt the vegan butter in a bowl. Set it aside to cool. Combine it with the milk, vanilla essence, and coffee. Add your chia eggs in, fold that in too. With an electric mixer, beat it until the mixture is fluffy.
  5. Slowly fold in the sifted dry ingredients into the wet ingredients.
  6. Pour the batter into the tin. Bake for 40 - 50 mins. Slide a thin toothpick into the cake and if it slides out clean, the cake is done. Let it rest inside the tin on top of a wire rack for around an hour, until it cools.
  7. In the meantime, prepare your coffee icing. In a bowl, combine the cream, with the coffee and maple syrup. With an electric mixer, beat it until it is stiff. So that when you turn over the bowl, the cream stays and does not fall out.
  8. Take out your cake from the tin. Using a spatula, cover the cake with the coffee icing. Sprinkle some cacao / cocoa powder on top of it.
  9. Serve, with a cup coffee. 🙂