Vegan Coffee Cake

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This vegan coffee cake recipe is perfect for an afternoon treat, sometimes the classic bakes are the best!

about 8 - 10 slices

Easy 30 Minutes without_eggs Egg Free 90061 icon veganpng Vegan iconlaktosefrei26x26png Dairy Free

Ingredients

Ingredients

For the recipe  Vegan Coffee Cake

For the Sponge:

200 ml Unsweetened almond milk
15 ml Lemon Juice (1tbsp)
9 g Instant Coffee Granules (1 1/2tbsp)
15 ml Water (1tbsp, boiling)
250 g Self-Raising Flour
2.5 g Dr. Oetker Baking Powder (1/2tsp)
200 g Light Brown Sugar
100 ml Vegetable Oil
5 ml Dr. Oetker Madagascan Vanilla Extract (1tsp)

Coffee Syrup:

12 g Instant Coffee Granules (2tbsp)
100 ml Water (boiling)
50 g Light Brown Sugar

To Decorate:

100 g Vegan Butter
250 g Icing Sugar
15 g Blanched roasted hazelnuts (chopped)
54 g Dr. Oetker Dark Chocolate (grated)
5 ml Dr. Oetker Madagascan Vanilla Extract (1tsp)

preparation

Preparation

For the Sponge

Step 1: Preheat the oven to 180°C/160°C/Gas Mark 4. Grease and Line 900g loaf cake tin. Mix together the almond milk and lemon juice until it begins to curdle and thicken, leave to one side. 
Next up, mix together the boiling water and coffee and leave to cool slightly.

Step 2: In a large bowl mix the flour, Baking Powder and sugar until well combined.

Step 3: Add the oil, Vanilla Extract, almond milk mixture and coffee and stir until just combined. 

Step 4: Pour the mixture into your prepared tin and smooth the top. Bake for 45-50 minutes, until golden brown and a skewer inserted into the centre of the cake comes out clean.

Step 5: Whilst your cake is baking, make your coffee syrup; mix the coffee, water and sugar in a saucepan. Simmer over a medium heat stirring until the sugar has dissolved. Lower the heat and leave to simmer for 5 minutes and then remove from the heat and leave to cool. Once your cake is baked, skewer holes in the top of it and pour over 2-3 tbsp of coffee syrup. Leave the cake to cool in the tin for 30 minutes and then pop onto a wire rack to cool completely.

To Decorate

Step 6: Whilst your cake is cooling, make the buttercream; beat the vegan butter in a large bowl with an electric hand whisk until smooth and lighter in colour. Gradually whisk in the icing sugar until all combined. Pop in 3tbsp of coffee syrup and Vanilla Extract, whisk again until you have a lovely light and fluffy buttercream. Pop your buttercream in the fridge until you are ready to use.

Step 7: Once your loaf cake has cooled either spread your buttercream on the top or pipe using an open star nozzle in your piping bag.

Step 8: Chop or grate your Chocolate and sprinkle over the top of your cake, finish with a sprinkling of hazelnuts. 

Step 9: Ta-dah your vegan coffee cake is now ready to serve and enjoy!

Nutritional Information for the recipe Vegan Coffee Cake

Per Serving Per 100 g / ml
Energy 7092 kJ
1694 kcal
2223 kJ
531 kcal
Fat 133.56 g 41.87 g
Carbohydrate 83.95 g 26.32 g
Protein 31.30 g 9.81 g

preparation

Preparation

For the Sponge

Step 1: Preheat the oven to 180°C/160°C/Gas Mark 4. Grease and Line 900g loaf cake tin. Mix together the almond milk and lemon juice until it begins to curdle and thicken, leave to one side. 
Next up, mix together the boiling water and coffee and leave to cool slightly.

Step 2: In a large bowl mix the flour, Baking Powder and sugar until well combined.

Step 3: Add the oil, Vanilla Extract, almond milk mixture and coffee and stir until just combined. 

Step 4: Pour the mixture into your prepared tin and smooth the top. Bake for 45-50 minutes, until golden brown and a skewer inserted into the centre of the cake comes out clean.

Step 5: Whilst your cake is baking, make your coffee syrup; mix the coffee, water and sugar in a saucepan. Simmer over a medium heat stirring until the sugar has dissolved. Lower the heat and leave to simmer for 5 minutes and then remove from the heat and leave to cool. Once your cake is baked, skewer holes in the top of it and pour over 2-3 tbsp of coffee syrup. Leave the cake to cool in the tin for 30 minutes and then pop onto a wire rack to cool completely.

To Decorate

Step 6: Whilst your cake is cooling, make the buttercream; beat the vegan butter in a large bowl with an electric hand whisk until smooth and lighter in colour. Gradually whisk in the icing sugar until all combined. Pop in 3tbsp of coffee syrup and Vanilla Extract, whisk again until you have a lovely light and fluffy buttercream. Pop your buttercream in the fridge until you are ready to use.

Step 7: Once your loaf cake has cooled either spread your buttercream on the top or pipe using an open star nozzle in your piping bag.

Step 8: Chop or grate your Chocolate and sprinkle over the top of your cake, finish with a sprinkling of hazelnuts. 

Step 9: Ta-dah your vegan coffee cake is now ready to serve and enjoy!

Nutritional Information for the recipe Vegan Coffee Cake

Per Serving Per 100 g / ml
Energy 7092 kJ
1694 kcal
2223 kJ
531 kcal
Fat 133.56 g 41.87 g
Carbohydrate 83.95 g 26.32 g
Protein 31.30 g 9.81 g
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