Do No Harm - Be Vegan

Her Bivore

Her Bivore

Recipes | Lifestyle | Compassion

Recent Posts

Banana Cake

Banana Cake

Banana Cake I had been avoiding making this one for a while, as I’m the only one in the house who likes banana cake, but I’ve finally given in and decided i’ll eat the whole lot myself if i have to! This is the best […]

Kale Crisps

Kale Crisps

Kale Crisps If you’ve never tried a kale crisp, I can imagine you’re pretty skeptical about this one. If you’ve made it onto this page then you’re one step closer to trying your first! Any kale crisp lover will tell you that this delicious and […]

Jam Tarts

Jam Tarts

Jam Tarts Jam tarts are such a popular food, I can’t recall ever meeting someone who doesn’t like them, so of course it makes perfect sense to veganise them! They’re so quick and easy, and will last for days in an airtight container (although they […]

Avocado Pasta

Avocado Pasta

Avocado Pasta Ah the avocado. The tasty green fruit that most of us could eat straight out the skin, but why limit yourself to just avocado when you could mix two of your favorite things… pasta and avocado! Pasta is a great versatile food that […]

Smokey Cauliflower Steaks

Smokey Cauliflower Steaks

Smokey Cauliflower Steaks I LOVED making these smokey cauliflower steaks. After about a week of just eating the same types of meals I always do for dinner, i really wanted to try something a little bit different. To say that Him-Bivore was a bit skeptical […]

Banana Nice Cream

Banana Nice Cream

Banana Nice Cream With the hot weather hitting us and summer fast approaching, many of you might be looking for a tasty way to cool down this summer. This recipe is so simple, and so delicious. It’s got all the refreshing joy that ice cream […]

Roasted Chickpeas Three Ways

Roasted Chickpeas Three Ways

Roasted Chickpeas Three Ways I thought it was about time that I, myself, ought to write another recipe. I’d been hearing a lot about roasted chickpeas and all the different flavours you can do them with. Being the Hummus Connoisseur that I am, Chickpeas definitely […]

Vegan Snacks That Don’t Taste Like Crap!

Vegan Snacks That Don’t Taste Like Crap!

Vegan Snacks That Don’t Taste Like Crap! It is kind of an unwritten rule that for every supermarket gem we find, we’re going to have to work through a handful of vegan snacks that taste like crap. This is because although demand is rising now, […]

East Sussex Wildlife Rescue & Ambulance Service – Helping Save Our Wildlife

East Sussex Wildlife Rescue & Ambulance Service – Helping Save Our Wildlife

East Sussex Wildlife Rescue and Ambulance Service (WRAS) If you’ve stumbled across this page while in a wildlife emergency, the 24 hour contact number for East Sussex Wildlife Rescue & Ambulance Service is 07815078234. For more information about what to do in an emergency, click HERE. […]

Lemon and Vegetable Pasta

Lemon and Vegetable Pasta

Lemon and Vegetable Pasta When it comes to quick, easy and versatile meals, pasta is the first thing that comes to mind. There’s a reason that pasta is such a big part of cuisine in many countries, and that is because you can do just […]


Vegan Coffee Cake

Vegan Coffee Cake

I’ve eaten a lot of coffee cake in my life, and most of which was before turning vegan. This vegan coffee cake is undoubtedly the best i have ever tasted. I was a bit skeptical about not using a vegan butter icing on this one as i thought the cake might be a bit too plain or boring, but this is one of the softest, moistest and tastiest cakes I have ever made. I haven’t tried this one as gluten free, but if you do let me know how you get on!

Ingredients

300g/2 cups Plain Flour

75g/0.5 cups wholegrain self raising flour

2tsp cinnamon

1tsp baking soda (bicarbonate of soda)

1tsp baking powder

1/2 teaspoon salt

200g/1 cup light brown sugar

110g/0.5 cup granulated sugar

150g/0.75 cups coconut oil (vegan margarine would also work)

250ml/1 cup almond milk (soy milk would also work)

2tsp vanilla extract

100ml/0.5 cup strong coffee i used around 4 heaped teaspoons of coffee

90g/ 1/3 cup coconut yogurt (Alpro soy yogurt also works)

For The Icing

Icing sugar

20ml strong coffee

 

1.) Preheat your oven to 175c and line a 9×9 inch cake tin.

2.) In a large bowl, place your flours, sugars, coconut oil (which will be solid) baking soda, baking powder and cinnamon. Combine them using your hands, you want to break the coconut oil into small pieces, but you don’t want to melt it with your body heat, your mix shouldn’t be completely smooth.

3.) At this point you want to remove 1 and 1/4 cups of your dry mixture and put it to one side for use later on. (This is about 150g)

4.) In a separate bowl, whisk together your coffee, almond milk, yogurt and vanilla extract until combined.

5.) Add your wet mix into your bowl of dry ingredients (don’t use the 150g you’ve separated) and gently fold until combined, be careful not to over mix. Your mix won’t be completely smooth due to your coconut oil.

6.) Pour into your cake tin, and then take the dry ingredients you separated earlier and sprinkle them evenly all over the top of the cake and then bake for 55-60 minutes or until a cocktail stick inserted into the middle comes out clean.

7.) Leave to cool for 10 minutes and then take out the tin and place on a cooling rack until completely cool.

8.) Take your coffee for your icing and add a small amount of icing sugar and mix until completely combined. keep adding more icing sugar until the correct thickness is reached, you want it nice and thick but runny enough to ‘flick’ over the cake using a teaspoon. You can put on as much or as little as you like.

9.) Leave to set, then your cake is ready to cut and serve!