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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 15 minutes
Servings 16 slices
Calories 275 kcal

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
  • 200 g Caster/superfine sugar (1 cup)
  • 100 ml Vegetable oil (7 tablespoons)
  • 1 Teaspoon Vanilla extract

For the coffee buttercream:

  • 1 Teaspoon Instant coffee granules
  • 120 g Vegan butter (½ cup)
  • 300 g Icing/powdered sugar (2 + ½ cups)

Instructions

For the sponge:

  1. Preheat your oven to 180°C/350°F (160°C/325°F if using a fan or convection oven). Grease or line two 7-inch round cake tins.

  2. Mix the soy milk and vinegar and set side for a few minutes. This will act as vegan buttermilk.

  3. Mix the coffee granules with 1 tablespoon of boiling water and leave it to cool.

  4. In a separate, large bowl, mix together the flour, baking soda and sugar.

  5. Now add in the buttermilk and the cooled coffee, along with the vegetable oil and vanilla. Mix well until you have a smooth and creamy batter.

  6. Divide the cake batter between the two tins and use the back of a spoon to make sure it's evenly distributed.

  7. Bake for 15-18 minutes, until a toothpick or knife through the centre comes out clean.

  8. Leave the cakes in the tins for 10 minutes, then flip them out onto a cooling rack and let them cool completely.

For the buttercream frosting:

  1. Mix the coffee granules with 1 teaspoon of boiling water and set it aside to cool. If you want your coffee cake to taste a bit stronger, just increase the amount to taste.

  2. In a large bowl, mix together the vegan butter and icing sugar. I recommend mixing with a wooden spoon until it comes together, then whisking with an electric whisk for a minute or two to make it fluffy.

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

Assembly:

  1. Place your first cooled cake onto a plate, board or cake stand. Using a palette knife or spatula, spread a thick later of buttercream 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. Allow the cake to sit for 1 hour so the frosting becomes firm. Then cut into slices and enjoy!

Recipe Notes

  • *The coffee must be completely cool otherwise the buttercream will split.
  • If adding extra coffee, you may need to add more icing sugar too, to make it spreadable.
  • Store in an airtight container for up to 4 days.
Nutrition Facts
Vegan Coffee Cake
Amount Per Serving (1 1/16th)
Calories 275 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 44mg2%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 32g36%
Protein 2g4%
* All values are an estimate only and will vary depending on the food brands used.