Today we’re presenting a cake for our vegan friends who love coffee. Is it really possible to make a coffee cake without milk, butter, and eggs? You bet! And it’s actually super-tasty, not to mention extremely easy to make.
Additionally, it’s also an ideal treat for lactose intolerant cake fans, since it contains no milk or other dairy products such as butter which, admittedly, is commonly found in most cake recipes. So for all those who suffer from intolerances but don’t want to miss out on a mouth-watering, energising breakfast or snack, today’s coffee cake is an excellent solution!
Finally, the extremely easy method also makes it the perfect recipe for beginners, or for bakers who don’t have much time, but want a healthy, home-made treat.
Remember that if you want to reduce your caffeine intake but are not willing to forgo the delicious taste of coffee, you can always use decaf. Our decaffeinated coffee is available both as a blend, and in capsules and pods.
Ok, time to roll our sleeves up and get to work!
Ingredients for the vegan coffee cake
- Five small cups of espresso coffee or three small cups of “long” (American-style) coffee.
- 200 gr sugar.
- 300 gr flour.
- 60 ml sunflower oil.
- 16 gr baking powder.
- Icing sugar.
What to add icing to your coffee cake?
- One small cup of espresso coffee.
- 120 gr icing sugar.
- Make the coffee using either a moka pot, or a pod or capsule coffee machine, and stir in the sugar until completely dissolved. Leave to cool.
- Pour the sweetened coffee into a glass bowl and add the sunflower oil.
- In a separate bowl, sift the flour, add the baking powder, and stir to blend.
- Using the sieve again, add the already sifted flour mixed with the baking powder to the coffee, a little at a time.
- Emulsify the mixture until smooth. Depending on the consistency, you may want to add a little more flour or some more coffee.
- Now you can grease and flour the baking tray before pouring the mixture into it.
- Bake at 180° for 40-50 minutes in a pre-heated oven. The cake must pass the “toothpick test”. Stick a toothpick or a wooden skewer in: if it comes out clean, it’s good to go!
- When the cake is ready, dust with icing sugar.
If you’ve decided to add some coffee icing, while the cake is baking in the oven, proceed as follows:
- Put 120 gr icing sugar in a glass bowl and stir in the cold coffee, a little at a time.
- Mix until smooth and even, then leave aside for a few minutes.
- When the cake is ready and has cooled, gently pour the icing onto the top, starting from the middle and using a spatula to spread it evenly over the surface and round the sides.
The icing will solidify and make your coffee cake even more delicious!