Vegan coffee cake

Recipe by:

Michelle Darmody

A classic for a reason, this cake is moist and delicious

Vegan coffee cake

SERVES

10

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

30

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 180°C and line two 8-inch spring-form or loose-based round tins with parchment.

  2. Mix the flour, bread soda, and sugar together and set aside.

  3. Mix the espresso, almond milk, vinegar, oil, and vanilla together.

  4. Combine the two mixtures until they form a smooth batter. Scoop this into the prepared tins. Bake for about 30 minutes until a skewer comes out clean. Once cool enough to handle remove from the tin and place onto a wire rack to cool completely.

  5. To make the icing: whisk the plant-based butter with the icing sugar until there is plenty of air. Add the cold espresso and whisk again. Add the milk as needed if the icing needs to be a little more spreadable.

  6. Top one of the discs of cake with icing. Sit the other cake on top and then ice all over. Dot with walnuts.

Ingredients

  • 375g plain flour, sieved

  • 1 ½ tsp bread soda, sieved

  • 270g light muscovado sugar

  • 60mls strong espresso

  • 310mls plant-based milk

  • 1 ½ tbsp cider vinegar

  • 180mls sunflower oil

  • 2 tsp vanilla extract

  • For the icing:

  • 50g plant-based butter

  • 200g icing sugar

  • 20mls strong espresso, cooled

  • 2 tbsp almond milk

  • a handful of walnuts to decorate

Method

  1. Preheat your oven to 180°C and line two 8-inch spring-form or loose-based round tins with parchment.

  2. Mix the flour, bread soda, and sugar together and set aside.

  3. Mix the espresso, almond milk, vinegar, oil, and vanilla together.

  4. Combine the two mixtures until they form a smooth batter. Scoop this into the prepared tins. Bake for about 30 minutes until a skewer comes out clean. Once cool enough to handle remove from the tin and place onto a wire rack to cool completely.

  5. To make the icing: whisk the plant-based butter with the icing sugar until there is plenty of air. Add the cold espresso and whisk again. Add the milk as needed if the icing needs to be a little more spreadable.

  6. Top one of the discs of cake with icing. Sit the other cake on top and then ice all over. Dot with walnuts.