Vegan Coffee Cake

Name: Vegan Coffee Cake
Prep time: 20 min
Cook time: 15 min
Yield: 12 slices
Ingredients: 280 ml soy milk; 2 Teaspoons apple cider vinegar; 1 Tablespoon instant coffee granules; 250 g self-raising flour; ½ Teaspoon baking soda; 200 g caster sugar; 100 ml vegetable oil; 1 Teaspoon vanilla extract; 1 Teaspoon instant coffee granules; 120 g Dairy-free margarine; 300 g icing sugar

User Reviews

5.0

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
12 slices
Calories
366 kcal
Course
Dessert
Cuisine
Vegan

Vegan Coffee Cake

Iris Warren

Report

An eggless coffee cake with fragrant dairy-free coffee buttercream frosting.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

For the sponge:

280 ml soy milk (1 cup + 2 tablespoons)
2 Teaspoons apple cider vinegar (or white vinegar)
1 Tablespoon instant coffee granules
250 g self-raising flour (~2 cups)
½ Teaspoon baking soda (bicarbonate of soda)
200 g caster sugar (1 cup)
100 ml vegetable oil (7 tablespoons)
1 Teaspoon vanilla extract

For the dairy-free coffee buttercream:

1 Teaspoon instant coffee granules
120 g Dairy-free margarine (½ cup)
300 g icing sugar (2 + ½ cups)

Add to Shopping List

Instructions

For the sponge:

For the buttercream frosting:

Assembly:

Notes

*The coffee must be completely cold otherwise the buttercream will split.
Use vegan margarine, not vegan butter (block). Using it straight from the fridge will give you best results and prevent greasy buttercream.
Store in an airtight container for up to 4 days.