On this episode, Anne and Nay ask 'what is wokeness and are we woke?!?' and share their own experiences about what it was like to grow up second gen Asian/South Asian-Australian. They talk about what makes a cake sexy, white washing, and why millennials and zoomers now roll their eyes at political correctness. This was also recorded to celebrate the 1st birthday of Between Friends (woo!) If that wasn't spicy enough, they bake a chocolate crumble cake featuring a fun surprise flour. This episode is all about inclusion for all, including diverse arrays of baking flours.

Follow us on insta @betweenfriendsbakes to see the final results and check out our other inspired surprise vegan bakes. And as always, please rate, review and let us know what plant based delights we can bring to your pod feed.

Bake along with the recipe (adapted from Epicurious' Chocolate-Rye Crumb cake) here:


INGREDIENTS

Crumble:

1/3 cup granulated sugar

1/4 cup all-purpose flour

1/4 cup rye flour (we used buckwheat) 

2 tablespoons unsweetened cocoa powder

1/4 teaspoon kosher salt

1/4 cup chilled unsalted vegan butter, cut into pieces

Cake and assembly:

3/4 cup all-purpose flour

3/4 cup rye flour (we used buckwheat) 

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon kosher salt

3/4 cup (1 1/2 sticks) unsalted vegan butter, room temperature

1/2 cup granulated sugar

1/3 cup (packed) light brown sugar

2 flax eggs (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water)

1 teaspoon vanilla extract

1 cup plain plant based yogurt (we used coconut yoghurt)

PREPARATION

Crumble:

Whisk granulated sugar, all-purpose flour, rye flour (or buckwheat), cocoa powder, and salt in a medium bowl until blended. Work in butter with your fingers to form large clumps.there should be no dry spots. Cover and chill.

Cake and assembly:

1. Preheat oven to 175°. Coat a 9"-diameter cake pan with nonstick spray and line with a parchment round. Whisk all-purpose flour, rye flour (or buckwheat), cocoa powder, baking powder, baking soda, and salt in a medium bowl.
2. Make your flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water. Leave for 5 minutes until it turns into a thick gooey mixture.
3. Using an electric mixer on medium/high speed, beat vegan butter, granulated sugar, and brown sugar in a medium bowl until light and fluffy, about 5 minutes. Scrape down sides of bowl and add flax eggs and vanilla; mix until blended, about 2 minutes. Reduce speed to low and add half of dry ingredients, mixing well after each addition. Repeat with remaining dry ingredients and plant based yogurt. Scrape into prepared pan. Scatter crumble over.
4. Bake, rotating once, until cake starts to pull away from sides of pan and a tester inserted into the centre comes out clean, 45 minutes. Let cake cool in pan on a wire rack before turning out.