As the new year starts and an old one closes, I started thinking about intentions and goals for the upcoming 2015. I hesitate to use the word ‘resolution’ since it comes with somewhat of an ‘Oh, that’s going out the door in 2 weeks’ mentality, but I do think about what I would want to improve upon or concentrate on for the upcoming year.
One of my goals is being more present and in the moment, which might sound cliche, but since getting a smartphone last year (yes, just got one last year!), it becomes all too easy to not stay on one task or thought for too long. I’ve found that multi-tasking sometimes doesn’t do me any favors (burning dinner/half-cleaning the house/half-paying attention to a conversation, all at once) and taking a task a little slower and enjoying the process of making this vegan Swedish coffee cake can make all the difference.
Along those same lines of taking things slow, this Swedish coffee cake is a perfect example for my new concentration in the new year. I’ve tried my hand at making this tea log cake a few times over the past year or so, cutting out a step or two here and there and making it as simple as possible with all kinds of substitutions, but it never seemed to turn out just right. The last time I made it this past week, I resolved to single-tasking the heck out of this cake. No TV shows or music playing in the background, no talking on the phone or trying to also somehow clean the house at the same time, just me and this sweet coffee cake recipe.
You know what? It worked! I made the smallest of substitutions to vegan-ize the original recipe, let is rise properly (twice!), and stayed close by in the kitchen as it baked. I found that actually slowing down to enjoy the process and the progression of the recipe made me appreciate the creation more, rather than becoming another box I needed to tick off of my to-do list and complete ASAP. Plus, the extra rise time of the dough does wonders for the fluffiness of the cake.
This beloved Swedish coffee cake recipe comes from my grandmother, who baked plenty to share over the holiday season and always guaranteed that we had one to dig into on Christmas morning. While I didn’t serve this until New Year’s Day, as soon as I pulled it out of the oven and poured the powdered sugar glaze over the top, I knew I had finally gotten the recipe just right.
I’m actually not entirely sure of how authentically Swedish it is, since it’s basically a variation on cinnamon rolls, but in our family it was always known as the Swedish Tea Log, complete with a maraschino cherry and green sugar garnish. Here’s to hoping 2015 goes by a little slower, with a few less distractions and a few more slices of coffee cake!
Previously on Heart of a Baker
Brown Sugar and Pecan Vegan Sticky Buns
Vegan Banana Chocolate Chip Snack Cake
Vegan Dark Chocolate Stout Banana Bread
PrintSwedish Coffee Cake
- Prep Time: 4 hours 20 minutes
- Cook Time: 20 minutes
- Total Time: 280 minutes
- Yield: 1 cake 1x
- Category: Breakfast
- Method: Baked
- Cuisine: Swedish
Description
This Swedish coffee cake is a unique take on cinnamon rolls and is completely vegan. Prep and freeze this recipe for later or bake right away and enjoy!
Ingredients
For the dough:Â
- 1 packet rapid rise yeast
- 1/4 cup warm water (not too hot, don’t murder your yeast!)
- 2 1/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon fine grain sea salt
- 1/2 cup coconut oil (melted)
- 1/4 cup almond milk (or other non-dairy milk)
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
For the filling:
- 1 tablespoon ground cinnamon
- 1 tablespoon coconut oil (solid at room temperature and broken into small pieces)
- 1/4 cup granulated sugar
For the glaze:
- 3–4 tablespoons almond milk (or any non-dairy milk)
- 2 cups powdered sugar (confectioner’s sugar)
- 1 teaspoon vanilla extract (optional)
Instructions
- In a small bowl, dissolve the packet of yeast in the 1/4 cup warm water and set aside for at least 5 minutes until it’s foamy.
- In a medium bowl, whisk together the flour, 3 tablespoons sugar, and salt. Slowly whisk in the melted coconut oil. Continue stirring and add in the almond milk, baking soda, apple cider vinegar, and yeast mixture.
- Knead the dough a little bit in the bowl until it comes together. Lightly grease a large bowl and set the dough aside in it to rise for at least 2 hours or overnight.
- Lightly grease and set aside a pie plate or cake pan. After dough has risen, roll it out into a long rectangle, about 16 inches by 8 inches.
- Sprinkle the rolled out dough with cinnamon, sugar, and the solid coconut oil pieces. Roll the dough up lengthwise, away from you, so as to create a large log.
- Place the log into the previously greased pan, coiling it around in the pan. Set aside and let rise for an additional 2 hours, at least.
- Preheat the oven to 350ºF and bake for 20-25 minutes.
- While the log is baking, whisk together the almond milk, powdered sugar, and vanilla to make the glaze. After removing the coffee cake from the oven, immediately pour the icing over the cake and serve.
Notes
Once you’ve let the rolled up dough rise (step 6), you can freeze it for later and bake when you’re ready to eat it.
Keywords: swedish coffee cake
Kathryn says
Happy new year! I love your resolutions for the year and I hope I can follow your example and be a little more present in my daily life. This cake is the perfect way to start the new year.
The Frosted Vegan says
Happy new year to you dear Kathryn! Agreed, cake always helps : )
June Burns says
Mmm that sounds amazing! Perfect for brunch I imagine 🙂
The Frosted Vegan says
Totally perfect!
Amanda says
Totally loving this. Must try!
The Frosted Vegan says
Thank you Amanda! It’s a staple in our house now : )
Julia says
When you find the golden ticket to staying in the moment, you let this girl know! I have a difficult time focusing on the now as opposed to living in future-tense. My thought is one bite of this Swedish tea log will propel me into the present in one second flat – it looks so tasty! I’ve never baked anything like it, so you’ve inspired me to experiment and whip out a Swedish tea log!
The Frosted Vegan says
yeah yeah yeah!!! I so agree, it’s so easy to get caught in the cycle of ‘Oh in 6 months I’m doing this or want to be doing this and this’. Lemme just sit down, eat a slice of this and be in the moment, right? 🙂
Medha @ Whisk & Shout says
This is so gorgeous! The glaze looks divine.
The Frosted Vegan says
Thank you Medha! The glaze is the best part, right?!
Lisa @ Healthy Nibbles & Bits says
I just want to brew a cup of tea and dig into this cake! I love all the swirls of cinnamon and sugar in this beauty!
The Frosted Vegan says
Thank you Lisa!
Lindsey | Mabel & the Wooden Spoon says
I love this. It’s so hard to find focus in life. It seems even harder to believe that it’s ok to slow down, give something — anything — our full attention. This is such a good reminder.
The Frosted Vegan says
Thank you Lindsey! I’ve found myself slipping lately, but it just takes a few hurried tasks to prove that I’m just not working at my best when I’m all over the place : )
Megan - The Emotional Baker says
What a great resolution! This coffee cake sounds awesome and I hope to try it soon 🙂
The Frosted Vegan says
Thanks Megan! Enjoy!!
Carol says
Lovely, lovely recipe. I will be making this soon. Hope you have a great new year!
★★★★★
The Frosted Vegan says
Thank you Carol! It’s a favorite around here, I’m sure it will be made many more times to come : )