Vegan coffee cake
A classic for a reason, this cake is moist and delicious
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
30
MINUTES
Ingredients
375g plain flour, sieved
1 Ā½ tsp bread soda, sieved
270g light muscovado sugar
60mls strong espresso
310mls plant-based milk
1 Ā½ 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
Preheat your oven to 180Ā°C and line two 8-inch spring-form or loose-based round tins with parchment.
Mix the flour, bread soda, and sugar together and set aside.
Mix the espresso, almond milk, vinegar, oil, and vanilla together.
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.
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.
Top one of the discs of cake with icing. Sit the other cake on top and then ice all over. Dot with walnuts.
