Insanely delicious vegan coffee cake. This isn’t just a cake to eat with your coffee, this is a decadent coffee flavored cake!
It was a bit of a surprise to me when I found out that folks in America call something a coffee cake when it’s meant to be eaten alongside your coffee. It doesn’t necessarily have any coffee in it.
Whereas in the UK (and South Africa, where I’m from), a coffee cake is a cake flavored with coffee.
So this vegan coffee cake, is a coffee flavored cake. Just in case you were thinking it’s one of those ‘eat with your coffee’ kind of cakes, not flavored with coffee at all.
This isn’t one of those. But you CAN eat this with your coffee of course and the coffee flavor is just fabulous! If you love cakes then also check out the most amazing vegan chocolate cake and our awesome vegan biscoff cake.
The Coffee Flavor
I was vaguely considering going the route of using filter coffee in this, but decided against it because I’ve tried that before in a cake and the flavor doesn’t come through strongly enough.
So this coffee cake has 3 tablespoons of instant coffee powder, and the flavor is there, it’s sooo there.
And this way you don’t even have to put on a pot of coffee, you just have to spoon it in, it’s too easy.
What You Need For The Cake:
Ingredient Notes
- Instant coffee powder – we used instant espresso powder which worked great but any instant coffee will do perfectly.
- Canola oil – can be replaced with any vegetable oil.
- Apple cider vinegar – can be replaced with distilled white vinegar. This reacts with the baking soda and causes the cake to rise.
- Soy milk – can be switched for any non-dairy milk.
What You Need For The Frosting
Frosting Ingredient Notes
- Vegan butter – ideally choose a vegan butter that is as firm as possible. It can either be sticks or tub-style vegan butter, but the firmer the better. Very soft buttery spreads sometimes don’t work as well in frostings as they tend to be too soft.
- Coffee liqueur – you can use any coffee liqueur. We used kahlua. If you don’t want a boozy frosting then you can replace this with non-dairy milk.
- Instant coffee powder – this can be any instant coffee, we used instant espresso powder.
How To Make Vegan Coffee Cake
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into your mixing bowl and add light brown sugar, baking soda, cinnamon, salt and instant coffee powder. Mix together.
- Add soy milk, vanilla extract, oil and vinegar and mix into a batter. Don’t overmix.
- Divide the batter evenly between two 8-inch cake pans (sprayed with non-stick spray and lined with circles of parchment paper on the bottom).
- Bake at 350°F for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Let the cakes cool for a few minutes before removing them from the cake pans and placing onto a wire cooling rack to cool completely before frosting.
- Add powdered sugar, vegan butter, coffee liqueur, instant coffee powder and vanilla extract to the bowl of your stand mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth.
- When the cakes have cooled completely, frost them.
- Place the frosted cake into the fridge for an hour for the frosting to set.
Recipe Tips
Measure the flour correctly. Either weigh your flour on a food scale (for complete accuracy) or use the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
Don’t over-mix your batter. Mix the batter until just mixed. Over-mixing the batter can affect the texture and the rise of the cake.
Bake immediately. When the batter is mixed, transfer to your cake pans and bake right away. Don’t let the batter sit for any length of time or it can affect the texture and rise.
Adapt for different cake pans. You can also make this cake in two 9-inch round cake pans. Bake for 25 minutes.
Recipe FAQ
You can switch the regular flour for a gluten-free all purpose baking blend in the same quantity.
This recipe makes 18-24 cupcakes. Or you can check out our vegan coffee cupcakes recipe.
Keep it covered at room temperature where it will stay fresh for 2-3 days or covered in the fridge where it will last for up to a week.
You can freeze the frosted or unfrosted cake for up to 3 months.
More Vegan Cakes
- Easy vegan chocolate cake
- Vegan Vanilla Cake
- Vegan White Cake
- Vegan Lemon Cake
- Vegan Banana Cake
- Vegan Carrot Cake
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Coffee Cake
Ingredients
- 3 cups All Purpose Flour (375g)
- 1 ½ cups Light Brown Sugar (300g)
- 1 ½ tsp Baking Soda
- 1 tsp Cinnamon
- ¾ tsp Salt
- 3 Tbsp Instant Coffee Powder or Instant Espresso Powder
- 1 ½ cups Soy Milk (360ml) or other non-dairy milk
- 3 tsp Vanilla Extract
- ¾ cup Canola Oil (180ml) or Vegetable Oil
- 1 ½ Tbsp Apple Cider Vinegar
Frosting:
- 4 cups Powdered Sugar (480g)
- ½ cup Vegan Butter (112g)
- ¼ cup Coffee Liqueur (60ml)
- 1 Tbsp Instant Coffee Powder or Instant Espresso Powder
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with circles of parchment paper.
- Sift all purpose flour into your mixing bowl and add light brown sugar, baking soda, cinnamon, salt and instant coffee powder. Mix together.
- Add soy milk, vanilla extract, oil and vinegar and mix into a batter. Don’t overmix.
- Divide the batter evenly between the two prepared 8-inch cake pans and smooth down.
- Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Let the cakes cool for a few minutes before removing them from the cake pans and placing onto a wire cooling rack to cool completely before frosting.
- Add powdered sugar, vegan butter, coffee liqueur, instant coffee powder and vanilla extract to the bowl of your stand mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth.
- When the cakes have cooled completely, frost them and then place the frosted cake into the fridge for an hour for the frosting to set.
Notes
- Measure the flour correctly. Either weigh your flour on a food scale (for complete accuracy) or use the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
- 9-inch cake pans: You can also make this cake in two 9-inch round cake pans. Bake for 25 minutes.
- Coffee Liqueur: You can use any coffee liqueur. We used kahlua. If you don’t want a boozy frosting though you can replace this with non-dairy milk.
- Gluten-Free: You can switch the regular flour for a gluten-free all purpose baking blend in the same quantity.
- Cupcakes: This recipe makes 18-24 cupcakes.
- Storing: Keep it covered at room temperature where it will stay fresh for 2-3 days or covered in the fridge where it will last for up to a week.
- Freezing: You can freeze the frosted or unfrosted cake for up to 3 months.
- This recipe was first published in November 2017. It has been updated with new photos and the recipe itself has been increased to fit larger cake pans and adjusted for simplicity.
Lady Chapel Notpear says
Well Ashley, we’re sloshed. I brought this cake to my son’s grade six graduation. The other moms loved it. I’m now ranked #1 on the PTA. I’ve also discovered the principal of the school loves Kahlua, WIN. This cake is even better when you eat the icing straight out of the bowl with a spoon. Luvin it…vegan. Also who said vegans can’t have fun? Not me or this cake.
Alison Andrews says
This comment made me laugh out loud! Brilliant! Thanks for the awesome review! 🙂
Polly McDouall says
Hi,
Just wondering if anyone has tried this with gluten free flour? Or if you think it would work Alison?
Alison Andrews says
Hi Polly, yes I think it would work if you use a gluten-free all purpose flour blend.
Tamar says
This recipe looks great! Will have to put the cake out of reach of the cats this time since it contains coffee and alcohol, because last time when I made your wonderful carrot cake, one of them licked off ALL of the frosting.. ?
Alison Andrews says
Hahaha that’s so funny that one of your cats has a sweet tooth! Mine also have some strange tastes, like Frankie LOVES lettuce!
Tamar says
I made it today and it came out great!! I altered the frosting a bit, when I tasted it it was too sweet for my liking so I just added some more vegan butter and coffee. It made the texture of the frosting a bit too runny, but it firmed up in the fridge.
Alison Andrews says
Thanks for updating Tamar, so glad it was a success! 🙂
Suzie says
Help I used extra virgin olive oil but it did not taste good could not even taste the coffee? Where did I go wrong
Alison Andrews says
Hi Suzie, sorry to hear it wasn’t a success. I’m not sure what went wrong. The coffee flavor has always been strong when I make this. If you try it again, be sure to weigh your ingredients and maybe try a different oil. All the best!
Riley Gibson says
What would you do if you didn’t want a boozy icing? Want to make this for my friend.
Alison Andrews says
Substitute non-dairy milk for the kahlua.
CJ says
Worked brilliantly. Halved the icing as we only used it in the middle, but it was lovely 🙂 best cake recipe I’ve used – thank you!
Alison Andrews says
Awesome CJ! So glad to hear it worked out well. 🙂
CJ says
Am now wondering if this mix would
Work in a loaf tin for a more ‘everyday’ cake – is this anything you have tried/think could work? Am thinking it could be a perfect after work pick me up 😉
Alison Andrews says
I think it could work! It would definitely need a longer baking time, and possibly need to be tented with foil to stop it from over-browning during the longer baking time. Our vegan pound cake is done in a loaf pan and the baking time is 60 minutes, but it tends to over-brown so we tent it with foil for the last 20 minutes of baking.
Brenda says
Is there a substitute I could use for the kahlua? My husband and I do not drink any type of alcohol but love the idea of a coffee cake.
Alison Andrews says
Hi Brenda, yes definitely, you could replace it with something like filter coffee, the exact same amount. I think that would be delicious!
Dailycupo says
This cake was soo good! I made this for my family and they loved it. The cake came out really moist and perfect. I also used the kaluha for hazelnut liquor and it was really delicious! I will definitely make it in my next birthday! Thanks a lot.
Alison Andrews says
Wonderful to hear! Thanks so much for posting! 🙂
Becky says
Loved this recipe! Thanks for sharing. I made it for dinner at my brother’s and everyone enjoyed it 🙂
Alison Andrews says
Awesome! Thanks for posting! 🙂
Karen says
Amazing cake! Utter perfection!
Rebecca says
Thanks so much this recipe is amazing my dad who’s a big meat eater even asked to try this when he won’t try anything I make if he knows it’s vegan and he loved it!!
Alison Andrews says
That is wonderful! So glad your dad liked it! Thanks for sharing! 🙂
Gabby says
This cake was soo good! I made this for my non vegan friends and we all loved it. The cooking time was perfect and the cake came out really moist. I switched out the kaluha for hazelnut liquor and it was delicious! Would definitely make again.
Alison Andrews says
That’s awesome Gabby! Thanks for sharing! 🙂
Mel Wicks says
Best vegan cake I’ve made so far. Moist and absolutely delicious sponge. I used instant espresso powder which resulted in a lovely dark colour. I also used less of the icing by piping on star shaped blobs in the middle of the cake and on top rather than completely covering. Recommend this to reduce sweetness slightly and save a few calories if that matters. Thanks for the recipe. Have had a few failures in vegan baking but this has re-inspired me.
Alison Andrews says
Woohoo! That is brilliant! Thanks so much for sharing and your review! 🙂
Glynis says
Liquor in cakes. The alcohol (aka liquid) usually bakes off leaving the flavourings of the liquor behind, usually in a very subtle way (at times imperceptable). Any liquor I have ever put into cakes is after they have cooled down. Triffles – in the sponge once it is cooled. Fruit cakes – with rum poured over and left for weeks. Even this real coffee cake you could pour khalua on after it was cooked. And skip tbe icing if you didn’t want tbe sugar icing. You may have to cook just a little drier so you don’t end up with a soggy cake. You could also make a syrup infused with liquor and pour over the cake or spoon between cake layer, again once cooled (ie raspberry syrup with vodka – again don’t cook all the luquor off)
Thanks for sharing your recipes, sure helps out those of us that have little to no time to perfect a recipe.
Alison Andrews says
Thanks Glynis, great ideas there! I think this cake would be awesome served with kahlua poured over it, if you didn’t want a sweet frosting. 🙂
Anna says
Moist, fluffy, scrumptious vegan cake