‘You wouldn’t know it was vegan’ coffee cake

Everything you want from a coffee cake, moist, sweet, soft and delicious with the added bonus of being vegan.


Cake ingredients:

375g plain flour, sifted

300g light soft brown sugar

1½ teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

¾ teaspoon fine salt

60ml espresso coffee, cooled

360ml soya milk

3 teaspoons vanilla extract

180ml light vegetable oil

1½ tablespoons cider vinegar


Use a 500ml loaf tin, lined with baking paper. Pre-heat the oven to 180˚c.

You could use 8-inch cake tins and divide the mixture between them, if so, take 10 minutes off the cooking time.

In a bowl, mix together the flour, sugar, bicarbonate of soda, cinnamon and salt. Gradually mix in the espresso, soy milk, vanilla extract, oil and cider vinegar to combine and form a batter. Try not to over work it.

Pour the mix into the loaf tin and bake for around 35 minutes. Check it with a skewer to see that it comes out clean. It may need 5-10 minutes more, depending on your oven.

When cooked, cool in the tin for 10 minutes, then turn out on to a board to cool completely before adding the topping.


For the topping:

480g icing sugar

115g plant-based butter, softened

60ml espresso coffee, cooled

1 teaspoon vanilla extract


Place all the topping ingredients into a bowl and on a slow speed, use an electric hand whisk to combine. Keep whisking until it is thick and smooth.

Cover the cake liberally with the topping and keep stored in the fridge for an hour or 2 before slicing.