Deliciously Soft 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 sceptical 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!


    Sussex, England, UK
    2 people made this


    • 300g / 2 cups Plain Flour
    • 75g / 0.5 cup of Wholegrain Self-Raising Flour
    • 2 tsp Cinnamon
    • 1 tsp Baking Powder
    • 1 tsp Baking Soda
    • 1/2 tsp Salt
    • 200g / 1 cup Light Brown Sugar
    • 110g / 0.5 cup Granulated Sugar
    • 150g / 0.75 cup Coconut Oil
    • 250ml / 1 cup Almond/ Soy Milk
    • 2 tsp Vanilla Extract
    • 100ml / 0.5 cup Strong Coffee
    • 90g / 1/3 Cup Coconut Yoghurt
    • Icing Sugar
    • 20ml Strong Coffee


    1. Preheat your oven to 175c and line a 9x9 inch cake tin
    2. In a large bowl, place your flours, sugars, coconut oil, 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 later on. (About 150g)
    4. In a separate bowl, whisk together your coffee, almond milk, yoghurt and vanilla extract until combined.
    5. Add your wet mixture 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. 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. 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, and then your cake is ready to be cut and served!

    See it on my blog

    You can find this recipe on my blog, along with many other different vegan recipes for you to try!

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