To all the coffee lovers out there, here is the next best thing.
After forever enjoying my Grandma’s home baked coffee cake, I thought it was only necessary to create my own vegan version – and I must admit, it could be better…
This is by no means a healthy cake, it’s still full of calories, fat and all the sugar but hey, if you can’t be a little naughty once in a while, then god knows what will happen to us.
For the sponge
- 400g self-raising flour, plus extra for dusting
- 1 1/4 tsp bicarbonate of soda
- 250g coconut sugar
- 115ml sunflower oil
- 400ml almond milk (or soya milk)
- 3 tbsp maple syrup syrup
- 2 tsp vanilla extract
- 2 espresso
For the vegan buttercream
- 400g dairy-free spread, plus extra for greasing
- 350g icing sugar, sifted
- 2 tbsp vanilla extract
- 1 espresso
- Preheat the oven to 180°C. Line a bread loaf with parchment paper.
- Sift the flour, bicarbonate of soda and coconut sugar into a large mixing bowl and mix together. Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, then whisk using a hand-blender for 2 minutes until thick and creamy. (Tasty too!)
- Spoon the mixture into the prepared cake tin and bake for 35–45 minutes until risen and cooked through. Use knife to prod centre – if it comes out clean, it’s cooked. Remove from the oven and leave to cool for 15 minutes in the tin, then remove and leave to cool completely on a wire rack.
- While the cakes are cooling, make the filling: beat together the spread, icing sugar and vanilla in a mixing bowl, cover and leave to firm up in the fridge until needed.
- Carefully cut your loaf in half and leave to cool again for a further five minutes.
- Spread the butter evenly over one half of the cake and then place the second half on top. Smooth the butter cream over the top and decorate with crushed walnuts.
Please note this cake is extremely addictive and ‘mourish’ – do not be left alone.