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Vegan Coffee Cake with Kahlua Frosting

Vegan Coffee Cake with Kahlua Frosting

  • Author: Alison Andrews
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 10


Insanely delicious vegan coffee cake with kahlua frosting. This isn’t just a cake to eat with your coffee, this is fabulously coffee flavored cake! And it’s vegan, and rich and decadent!


For the Coffee Cake:

  • 2 cups (250g) All Purpose Flour
  • 1 cup (200g) Brown Sugar
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 3 Tbsp Instant Coffee Powder
  • 2 Tbsp Hot Water
  • 1 cup (240ml) Soy Milk (or other non-dairy milk)
  • 2 tsp Vanilla Extract
  • 1/3 cup (80ml) Canola Oil*
  • 1 Tbsp Apple Cider Vinegar
  • 1 Flax Egg

For the Kahlua Frosting:

  • 4 cups (480g) Powdered (Confectioners) Sugar
  • 1/4 cup (56g) Vegan Butter
  • 1/4 cup (60ml) Kahlua
  • 1 Tbsp Instant Coffee Powder
  • 12 Tbsp Soy Milk (or other non-dairy milk)
  • 1 tsp Vanilla Extract


  1. Preheat the oven to 350°F (180°C).
  2. Sift the flour into a mixing bowl and add the sugar, baking soda, salt and cinnamon.
  3. Prepare your flax egg by mixing 1 Tbsp of ground flaxseed with 3 Tbsp of hot water from the kettle. Allow to sit for a minute and become gloopy.
  4. Then mix the instant coffee with 2 Tbsp of hot water from the kettle into a thick paste. Mix this with the soy milk and add to the mixing bowl along with the vanilla, oil, apple cider vinegar and flax egg.
  5. Whisk with a hand whisk briefly till smooth. Don’t overmix.
  6. Spray two 7 inch cake tins with non-stick spray and then place a circle of parchment paper at the base of each.
  7. Divide the cake batter evenly between the two cake tins.
  8. Place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  9. Place the cakes onto a cooling rack to cool completely before frosting.
  10. Prepare your frosting by adding the powdered sugar, vegan butter and kahlua into the bowl of an electric mixer. Mix the coffee powder with 1 Tbsp soy milk and the vanilla and form it into a paste before adding it in. Start mixing at low speed, gradually increase speed until it’s thick and smooth. You may or not need the extra Tbsp of soy milk, just use as little as needed so that your frosting is very thick, but still spreadable.
  11. Frost the cakes when cooled and decorate with melted chocolate drizzle and chocolate chips (optional).


*For best results always weigh your flour.

*You can use any vegetable oil in this recipe. I have successfully made it with both canola oil and extra virgin olive oil but any vegetable oil should work fine. If you want to use coconut oil then make sure it is melted first.

*Nutritional information is for 1 slice of 10 including frosting but excluding extra chocolate decoration.

*Recipe adapted from our Vegan Coffee Cupcakes.

*For gluten-free you can try using a gluten-free all purpose flour blend to replace the regular flour, and since gluten-free flours tend to absorb more moisture, increase the oil to 1/2 cup (120ml) to compensate. I have not tested this with gluten-free flour, but that is my suggestion based on other recipes I’ve made.

  • Category: Dessert
  • Method: Bake
  • Cuisine: Vegan


  • Serving Size: 1 Slice (of 10)
  • Calories: 483
  • Sugar: 70.4g
  • Sodium: 301mg
  • Fat: 10.7g
  • Saturated Fat: 1.5g
  • Carbohydrates: 93g
  • Fiber: 1.1g
  • Protein: 3.8g

Keywords: vegan coffee cake