Sunday, 22 July 2018

Vegan Coffee Cake

I haven't posted in a while, and for that I must apologise. I know excuses are useless, so all I can do is promise I will try better in the future! Here is a good recipe to come back to, a gorgeously tasty coffee cake that makes a decadent afternoon treat (or anytime of the day treat!).

Vegan Coffee Cake

Now, I choose not to add walnuts as I'm allergic to nuts, but if you fancy that traditional coffee and walnut cake, go for it! I'm sure you could even add some to the mixture or just top the cake with walnuts. I can assure you it's totally tasty without them though.

Vegan Coffee Cake

If you do make this recipe, make sure to tag me on Instagram using #susiechef so I can see!

Vegan Coffee Cake


Total time: 1 Hour Plus Cooling
Yield: One Cake, Serves 6 - 8
Ingredients


Coffee Cake
  • 3 Tbsp Instant Coffee, mixed with 4 Tbsp boiling water
  • 600g Self-Raising Flour
  • 375g Caster Sugar
  • 3 Tsp Baking Powder
  • 500ml Soya Milk
  • 250g Dairy Free Butter, melted
Buttercream Coffee Icing
  • 2 Tbsp Instant Coffee, mixed with 3 Tbsp Boiling Water, left to cool
  • 250g Dairy Free Butter
  • 600g Icing Sugar
Cooking Directions
  1. Begin by preparing your coffee mixture, and setting it aside to cool whilst you prepare the rest of the ingredients.
  2. Grease and line three 7-inch round cake tins. Preheat your oven to 180˚ celsius.
  3. In a large bowl, beat the butter and sugar together until light and fluffy.
  4. Slowly fold in the flour and baking powder, the mixture will resemble breadcrumbs.
  5. Add enough soya milk to make a smooth mixture, then slowly fold in the coffee mixture.
  6. Divide the mixture equally between the three tins, and bake for around 20 minutes until the cake are risen and a skewer inserted in the cakes comes out clean.
  7. Leave the cakes to cool in the tin for a few minutes before taking them out of the tins and leaving to cool on a metal cooling rack.
  8. When the cakes are almost cool, begin making the icing.
  9. Prepare the coffee mixture and leave to cool fully.
  10. Lightly beat the butter, then gradually fold in the icing sugar.
  11. Slowly fold in the cold coffee mixture, enough to make a smooth icing.
  12. Place one of the cakes on a plate, top with a third of the icing, then place another cake on top and repeat.
  13. Enjoy!


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