vegan coffee cake

Vegan Coffee Cake

15 Mins     20 Mins     Easy     5

This vegan coffee cake has 2 layers of light coffee flavoured sponge sandwiched with coffee buttercream, and topped with cocoa powder for a cappuccino finish.

Serves 8-10


coffee cake

  • 300g self raising flour
  • 1/2 tsp bicarbonate of soda
  • 180g caster sugar
  • 300ml unsweetened non-dairy milk
  • 120ml light oil
  • 1 tsp cider vinegar
  • 2 tsp vanilla extract
  • 2 tbsp strong coffee*

coffee buttercream

  • 100g vegan butter, room temperature
  • 250g icing sugar, sifted
  • 1 tsp vanilla extract
  • 1 tbsp strong coffee
  • 1-2 tbsp unsweetened non-dairy milk
  • cocoa powder to decorate, sifted

*I mix 2 tbsp instant coffee with 2 tbsp hot water


  • Preheat the oven to 180C/360F fan. Line two 8 inch round cake tins.
  • Mix the flour, bicarbonate of soda and caster sugar into a large mixing bowl.
  • Pour in the milk, oil, cider vinegar, vanilla extract and coffee, and mix until just combined. It’s okay if the mix looks a bit lumpy.
  • Pour the mixture into the lined cake tins and bake for 20-25 minutes or until a skewer inserted into the middle comes out clean.
  • Once baked, leave to cool in the tins for 5 minutes before turning out onto a cooling rack. Leave to cool completely.
  • To make the coffee buttercream, use a paddle attachment on a mixer or an electric hand held mixer to beat the butter for a few minutes until fluffy. Add half the icing sugar and beat for a few more minutes. Add the remaining icing sugar along with the vanilla extract, coffee, and 1 tbsp of milk and beat for another few minutes until the mix looks light and fluffy. Add more milk if it looks too stiff.
  • Spread half of the buttercream onto one of the sponge layers, then place the other half of the cake on top. Spread the remaining buttercream over the top of the cake, and sift cocoa powder on top.
Store in an air tight container for up to 3 days, or slice and freeze for up to 2 months.

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