coffee cake on a cake stand with one slice being removed with a pie slicer

Vegan Coffee Cake

A delicately flavored sponge cake with fragrant coffee buttercream frosting.

Course Dessert
Cuisine vegan
Keyword vegan coffee cake
Prep Time 20 minutes
Cook Time 30 minutes
Servings 16 slices
Calories 310 kcal


For the sponge:

  • 1 Tablespoon Instant coffee granules
  • 3 Tablespoons Ground flax seeds
  • 1 Cup + 1 Tablespoon Vegan butter (250g)
  • Cups Caster sugar (250g)
  • 2 Cups Self-raising flour (250g)
  • 2 Teaspoons Baking powder
  • 1 Cup Plant based milk (250ml)

For the coffee buttercream:

  • 1 Teaspoon Instant coffee granules
  • ½ Cup Vegan butter (120g)
  • 1 Cup Powdered sugar (250g)

To top (optional):

  • 1-2 Tablespoons Chopped walnuts
  • 1 Tablespoon Edible sugar crystals


For the sponge:

  1. Preheat your oven to 350°F (180°C/ 160°C fan/ Gas mark 4) and grease or line two 9-inch round cake tins.

  2. Mix the instant coffee granules with 1 tablespoon of boiling water and set aside to cool.

  3. In a small bowl, mix the ground flax seeds with 6 tablespoons of cold water and set this aside too. After 5 minutes, it should be thick and "gloopy".

  4. In a separate, large bowl, cream together the butter and sugar until smooth. Add in your flax seed mixture and stir again.

  5. To the same bowl, add in the flour, baking powder and plant-based milk. Fold it all in using a figure of 8 motion with your spoon.

  6. Add your cooled coffee mixture and fold it into the cake batter.

  7. Divide the cake batter between the two tins and use the back of your spoon to make sure they're evenly spread in the tins.

  8. Bake for 30 minutes, or until a toothpick through the center comes out clean. Leave the cakes in the tins for 10 minutes, then flip them out onto a cooling rack and leave them to cool completely.

For the buttercream frosting:

  1. Mix the coffee granules with 1 teaspoon of boiling water and set aside to cool. If you want your coffee cake to taste a bit stronger, you can double this amount to 2 teaspoons.

  2. In a large bowl, mix together the vegan butter and powdered sugar. You can use an electric mixer for ease but doing it by hand will work fine too!

  3. Add in your cooled coffee and gently stir it in.


  1. Place your first cooled cake onto a plate, board or cake stand. Using a palette knife or spatula, spread a thick later of frosting over the top.

  2. Add your second cake on top and spread another thick layer of frosting on top of that. You can use any leftover frosting to pipe buttercream swirls around the top if you wish.

  3. Sprinkle the chopped walnuts and sugar crystals around the edge of the cake if using.

  4. Allow the cake to sit at room temperature for 1 hour so the frosting becomes firm. Then cut into 16 slices and enjoy!

Recipe Notes

*Store, covered, in the fridge for up to 5 days.

Nutrition Facts
Vegan Coffee Cake
Amount Per Serving
Calories 310 Calories from Fat 126
% Daily Value*
Fat 14g22%
Sodium 60mg3%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 30g33%
Protein 3g6%
* All values are an estimate only and will vary depending on the food brands used.