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close-up of a piece of vegan coffee cake

Vegan Coffee Cake With Cream

If you're looking to impress but don't have much time, this vegan coffee cake is just what you're looking for. Simple, soft, moist, and delicious.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American, european
Ingredients Method

Ingredients
  

  • 250 g flour all-purpose
  • 2 tsp baking powder
  • 1 pack vanilla sugar
  • pinch salt
  • 70 g coconut oil melted
  • 50 g coconut sugar
  • ½ tsp almond essence
  • 200 ml black coffee
  • 50 ml oat milk or other plant milk
  • 200 ml whipping cream
  • 1-2 tsp instant coffee
  • 6 drops almond essence
  • slivered almonds or other topping

Method
 

  1. Mix flour, baking powder, vanilla sugar, and salt in a large bowl with a whisk.
  2. Melt coconut oil. Pour it into a separate bowl and add coconut sugar and almond essence. Whisk well. Then add coffee and milk and whisk a bit more so that coconut sugar melts.
  3. Make sure everything is prepared before you combine dry and wet ingredients. So heat up the oven to 180°C and prepare the cake tin. Either grease it or line it with parchment paper or both.
  4. In the end, combine dry and wet ingredients in a large bowl.
  5. Pour the batter into the cake tin and bake it for 30 minutes.
  6. Once it's done, let it cool down completely.
  7. Whip the whipping cream. While whipping, add 1-2 tsp of instant coffee and almond essence. Apply the cream to the top of the cold cake. Sprinkle with some almonds and serve with some hot drink.