Vegan Coffee Cake
This decadent vegan coffee cake is a true treat for coffee lovers, featuring a moist, espresso-infused sponge topped with a rich coffee liqueur frosting. Perfectly balanced with warm cinnamon and brown sugar, this double-coffee layer cake is an elegant dessert for any occasion.
Instructions
- 1
Preheat the oven to 350°F (180°C). Lightly grease two 8-inch cake pans with non stick spray (1 tsp) and line the bottoms with parchment paper.
- 2
Sift all purpose flour (3 cup) into a large bowl. Add light brown sugar (1.5 cup), baking soda (1.5 tsp), cinnamon (1 tsp), salt (0.75 tsp), and instant coffee powder (3 tbsp). Whisk to combine.
- 3
Pour in soy milk (1.5 cup), vanilla extract (3 tsp), canola oil (0.75 cup), and apple cider vinegar (1.5 tbsp). Mix until a smooth batter forms, being careful not to overmix.
- 4
Divide the batter between the prepared pans. Bake for 30 minutes or until a skewer inserted into the center comes out clean.
- 5
Allow cakes to cool in the pans for a few minutes before transferring to a wire rack to cool completely.
- 6
In a stand mixer, combine powdered sugar (4 cup), non dairy butter (0.5 cup), coffee liqueur (0.25 cup), instant coffee powder (1 tbsp), and vanilla extract (1 tsp). Beat on low speed, gradually increasing until the frosting is thick and smooth.
- 7
Frost the cooled cakes and place in the refrigerator for 60 minutes to allow the frosting to set before serving.
Nutrition Facts
Per portion