Vegan Coffee Cake
Super easy vegan coffee cake that's bursting with flavour when you bite into its gorgeous fluffy inside.
- Prep time
- 15 min
- Cook time
- 49 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tbsp instant coffee
- 120 ml water
- 3 tbsp ground flaxseed
- 300 g plain white flour
- 110 g caster sugar
- ½ tsp salt
- 3 tsp baking powder
- 140 ml light olive oil
- 150 ml unsweetened plant milk
- 1 tbsp vanilla essence
- 140 g icing sugar
- 70 g vegan butter
- ½ tbsp cocoa powder
- 1 tbsp roasted chopped hazelnuts
- 1 tsp cocoa powder
Instructions
- 1
In a small bowl, mix coffee and boiling water. Then add flaxseed and mix well. Set aside for 5-10 minutes.
- 2
In a separate bowl, mix flour, sugar, salt, and baking powder.
- 3
Then add oil, plant milk, and vanilla to your flaxseed mixture.
- 4
Pour your wet mixture over your dry ingredients. Mix until combined but do not overmix.
- 5
Brush all the inner sides of a cake tin with oil. Then cut out a circle-shaped baking paper and place it in the bottom of your cake tin.
- 6
Transfer to a lined cake tin. Smooth out the top.
- 7
Bake at 374°F / 190°C for 50-55 minutes until a wooden skewer inserted in the middle comes out clean.
- 8
In the meantime, prepare your icing by mixing sugar, butter, and cocoa powder in a small bowl. You will need to use a spoon to press down the butter against the sides of the bowl to get it to melt and mix with the other ingredients. Mix vigorously until fully combined.
- 9
When your icing is ready, cover with cling film and place in the fridge for 10-15 minutes.
- 10
When your cake is baked, remove it from the oven and let cool completely.
- 11
Then cover with icing and sprinkle with roasted hazelnuts and cocoa.