Cucumber Salad with Coffee Cake
A crisp cucumber salad pairs with a warm, spiced vegan coffee cake—refreshing and indulgent, just like you after a long Tuesday.
Ingredients
Cucumber Salad:
- 2 medium cucumbers thinly sliced
- 1 tbsp rice vinegar
- ½ tsp sea salt
- 1 tsp maple syrup
- ½ tsp sesame oil
- 1 tbsp fresh dill
Coffee Cake:
- 1½ cups all-purpose flour
- ½ cup brown sugar
- ¼ cup coconut oil melted
- ½ cup strong brewed coffee
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
Crumble Topping:
- ¼ cup flour
- 2 tbsp coconut sugar
- 1 tbsp coconut oil
- ½ tsp cinnamon
Instructions
Cucumber Salad:
- Combine sliced cucumbers, vinegar, syrup, oil, and salt in a bowl.
- Mix gently and top with chopped dill.
- Chill for 15 minutes before serving.
Coffee Cake:
- Preheat oven to 350°F (175°C).
- In a bowl, whisk flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, combine coffee, coconut oil, vinegar, and vanilla.
- Mix wet into dry until just combined.
- Pour into greased baking pan.
- Mix crumble topping and sprinkle on batter.
- Bake for 35 minutes or until toothpick comes out clean.
- Let it cool slightly before slicing and devouring.
Notes
📊 Nutritional Values (Per Serving)
Cucumber Salad:- Calories: 40
- Total Fat: 1.5g
- Saturated Fat: 0.2g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0.5g
- Calories: 210
- Total Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
💪 Vitamins and Minerals (Per Serving)
Cucumber Salad:- Vitamin K: 20%
- Vitamin C: 8%
- Potassium: 6%
- Iron: 7%
- Calcium: 5%
✨ Additional Notes & Tips
- You can swap brown sugar with coconut sugar to feel smugly clean-eating.
- Add walnuts to the cake if you're feeling crunchy.
- Use oat flour for a gluten-free flex—just don’t overmix it.
- Serve salad cold and cake warm. Mood: contrast queen.
- Pair with iced coffee and some self-respect.