Deliciously soft vegan coffee cake

    1 hour 10 min

    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.

    Her-Bivore

    Sussex, England, UK
    56 people made this

    Ingredients
    Makes: 1 cake

    • 300g plain flour
    • 75g wholegrain self-raising flour
    • 110g granulated sugar
    • 200g light brown soft sugar
    • 150g coconut oil
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 2 teaspoons cinnamon
    • 1/2 teaspoon salt
    • 100ml strong coffee
    • 250ml almond or soy milk
    • 2 teaspoons vanilla extract
    • 90g dairy free coconut yoghurt
    • For the icing
    • icing sugar
    • 20ml strong coffee

    Method
    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat your oven to 175 C / Gas 4. Line a 9x9 inch cake tin.
    2. In a large bowl, place your flours, sugars, coconut oil, baking soda, baking powder, cinnamon and salt. 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. Remove 1 1/4 cups (about 150g) of your dry mixture and put it to one side for later on.
    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 until a cocktail stick inserted into the middle comes out clean, 55 to 60 minutes.
    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

    Her Bivore

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