I've been hearing / seeing / reading a lot about this special tear-and-share bread (or rather cake?)
that seemingly has a million different names - but for the sake of ease, we shall call what we've recreated a
Messy Vegan Monkey Bread
There's no monkeying around when it comes to these sweet dough rolls, dipped in brown sugar & cinnamon!
They're VERY gooey & VERY sweet - although with the same amount of sugar than a standard cake
(only on the outside rather than mixed into the dough!). It's just as much fun to make & bake
as it is to share with friends & family for breakfast or as a cake-y Sunday afternoon treat!
But enough of the talk, let's walk the walk (or in this case: bake the bake!):
To make the cake-y bread, you'll need:
- 500ml Plant Milk
- 150g Vegan Margarine (such as Vitalite)
- 700g Flour
- 4 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 200g Brown Sugar
- 2 Tablespoons Cinnamon
Pre-heat the oven to 180 degrees Celsius and in a big bowl, mix the flour, baking powder and salt. Set aside.
In a small pot heat up the plant milk and vegan margarine until the margarine is melted (should be warm, not boiling hot!).
Mix the plant milk with the flour to create a semi-wet dough (it's going to be sticky!).
In a separate bowl, thoroughly mix the sugar with the cinnamon. Grease a (roughly) 20cm baking pan and set a bowl
with water aside before you start taking a palm sized amount of dough, form it into a ball-ish shape &
roll it well in the sugar-cinnamon mix. Add the ball into the tin. Use the water to dip your hands in for rough cleaning
& to make it easier to grab further dough when repeating this process with the rest of the dough until your pan is filled up.
Add a couple of tablespoons melted butter to the remaining sugar-cinnamon mix & pour over the top
before you start baking the monkey bread for 40-45 min.
Serve while still warm - delicious with a dollop of vegan ice cream -
or cold for a messy, cakey, gooey and a little bit crunchy sweet treat!
that seemingly has a million different names - but for the sake of ease, we shall call what we've recreated a
Messy Vegan Monkey Bread
There's no monkeying around when it comes to these sweet dough rolls, dipped in brown sugar & cinnamon!
They're VERY gooey & VERY sweet - although with the same amount of sugar than a standard cake
(only on the outside rather than mixed into the dough!). It's just as much fun to make & bake
as it is to share with friends & family for breakfast or as a cake-y Sunday afternoon treat!
But enough of the talk, let's walk the walk (or in this case: bake the bake!):
To make the cake-y bread, you'll need:
- 500ml Plant Milk
- 150g Vegan Margarine (such as Vitalite)
- 700g Flour
- 4 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 200g Brown Sugar
- 2 Tablespoons Cinnamon
Pre-heat the oven to 180 degrees Celsius and in a big bowl, mix the flour, baking powder and salt. Set aside.
In a small pot heat up the plant milk and vegan margarine until the margarine is melted (should be warm, not boiling hot!).
Mix the plant milk with the flour to create a semi-wet dough (it's going to be sticky!).
In a separate bowl, thoroughly mix the sugar with the cinnamon. Grease a (roughly) 20cm baking pan and set a bowl
with water aside before you start taking a palm sized amount of dough, form it into a ball-ish shape &
roll it well in the sugar-cinnamon mix. Add the ball into the tin. Use the water to dip your hands in for rough cleaning
& to make it easier to grab further dough when repeating this process with the rest of the dough until your pan is filled up.
Add a couple of tablespoons melted butter to the remaining sugar-cinnamon mix & pour over the top
before you start baking the monkey bread for 40-45 min.
Serve while still warm - delicious with a dollop of vegan ice cream -
or cold for a messy, cakey, gooey and a little bit crunchy sweet treat!
🍃 NAMASTE 🍃
with lots of love & light from your
Natural Vegan Gypsy
Natural Vegan Gypsy