Vegan Coffee Cake with Coconut Coffee Frosting

Vegan Coffee Cake with Coconut Coffee Frosting
I love coffee cake, and it goes great with a bitter espresso or black americano... just a must recipe to know.
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 10
Vegan Coffee Cake with Coconut Coffee Frosting


  • 3 Tbsp Strong Brewed Espresso
  • 1 Cup Coffee Almond Milk
  • 1/3 Cup Rapeseed Oil
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tsp Vanilla Bean Paste
  • 2 Cups White Spelt Flour
  • 1 Tsp Bicarbonate of Soda
  • 2 Tsp Baking Powder
  • Pinch of Salt
  • 1 Cup Caster Sugar


  • 1 Cup Icing Sugar
  • 2 Tbsp Strong Brewed Espresso
  • 1/2 Cup of Full Fat Coconut Cream (refrigerated overnight until the cream separates and becomes thick on top)

How to make

For the cake

  1. Preheat the oven to 180C.

  2. In a small bowl whisk the coffee almond milk, apple cider vinegar, vanilla bean paste, rapeseed oil, and coffee together, until well combined.

  3. In a separate large bowl, whisk together the flour, bicarbonate of soda, baking powder, salt, and sugar together, until well mixed.

  4. Pour the wet ingredients into the flour mixture, gently whisking as you go.

  5. Pour into a greased loaf tin and cook for 50-70 minutes.

For the frosting

  1. Whisk together the icing sugar, coconut cream and coffee together until well combined, (for around 3 minutes).

  2. Refrigerate overnight or for at least 6 hours, until set, then top gently on top of the cake.

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