5.0 from 30 votes
Vegan Coffee Cake
An eggless coffee cake with fragrant dairy-free coffee buttercream frosting.
Prep Time
20 mins
Cook Time
20 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 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)
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.