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Vegan Coffee Cake
5 from 30 votes

Vegan Coffee Cake

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

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

Ingredients

For the sponge:
  • 280 ml soy milk (1 cup + 2 tablespoons)
  • 2 Teaspoons apple cider vinegar (or white vinegar)
  • 1 Tablespoon instant coffee
  • 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
  • 120 g Dairy-free margarine (½ cup)
  • 300 g icing sugar (2 + ½ cups)

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.