This is my eggless coffee cake and it's perfect for those of you that prefer your espresso cakes to be more on the subtle side, as opposed to having stronger tastes of coffee.
The recipe takes less than 30 minutes to make and it's honestly so moreish. I can't wait for you to try it too!
Along with the luscious buttercream frosting and the walnuts, this easy vegan loaf cake is so tasty and it gets eaten so quickly so well in our household every singe time that I make it!
If you personally prefer a cake with stronger and defined flavors, be sure to try my vegan chocolate blueberry cake, vegan maple pecan cake and vegan chocolate tiramisu cake recipes which are all so delicious
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Why You Will Love This Cake
- Amazing Consistency - Don't you just adore cakes which are moist, soft and airy. All those three adjectives describe this espresso cake accurately, as well as my vegan peanut butter banana cake and vegan chocolate peanut butter cake. When you give it a try, I'm confident that you'll agree.
- Great Filling & Topping - Almost always, I will say that the cake is 'hands down' my favorite part of cake, but with this recipe, perhaps its fifty-fifty as I love the buttercream frosting which acts as both the filling and the topping for the coffee cake. The addition of chopped walnuts is also greatly complimentary.
- Easy to Make - Making this eggless coffee cake is so easy. All you need to do is make the cake batter, pour it into the two loaf cake tins, bake the cakes and decorate. It really is that easy.
- Allergy Friendly & Plant Based - This vegan coffee cake recipe is entirely vegan and dairy free.
Ingredient Notes
- Apple cider vinegar – Simply stir this underrated and super important ingredient into your plant milk to create a vegan ‘buttermilk’ mixture, which will help to give the cake and amazing consistency.
- Instant coffee powder – This is what will give the cake its subtle coffee flavor. Only a small amount is used in this recipe in comparison to some of my other treats. I also used coffee/espresso powder for my vegan espresso chocolate chip cookies, vegan coffee cream dessert and vegan ginger cake.
- Brown sugar – Using Demerara sugar, which is the most well-known type of brown sugar will give you a cake which is super moist due to its high levels of molasses. Yum!
- Canola oil – Canola oil is the same thing as what you may know as rapeseed oil. These are the same thing.
- Vegan butter block – This will be used for the dairy-free buttercream frosting. Don't use a vegan margarine or spread as this will most often not be thick enough.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you love coffee cakes but you'd prefer a cake which is a light stronger in terms of coffee flavor, that's easy to fix. Add more coffee/espresso powder! How much extra is down to your own preferences, but make sure that you don't add too much or else it could potentially make the cake a little dried out and unpleasant.
- For those of your who like cakes with a little less buttercream frosting like you'll find on my vegan mascarpone chocolate sheet cake bars, but you still want some of it, simply half the amounts of the frosting ingredients. Perhaps you will only spread the buttercream onto the center of the cake and leave the top plain. Do what makes you happiest!
How To Make Eggless Coffee Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Add the vinegar to the plant milk then give it a mix until it curdles into a dairy-free buttermilk.
2: Combine all of the dry ingredients in a large bowl.
3: Next, pour the curdled ‘buttermilk’ into the mixture. Then add in the remaining wet ingredients.
4: Now fold your dry ingredients into the wet ones. Don’t mix at all. Simply keep folding until the mixture is smooth and nicely combined. Make sure there are no pockets of flour at all.
5: Carefully, pour the cake mixture into the two pre-greased loaf pans. Bake the cakes in a preheated oven. Let the cool fully.
6: Decorate the cake with the frosting and chopped walnuts, then serve.
Expert Tips
Make vegan buttermilk instead of adding ingredients separately - Don't add the soy milk and apple cider vinegar to the mixture at different points. To make a vegan ‘buttermilk’ you need to mix the apple cider vinegar together with the soy milk. Buttermilk possesses plenty of acidity which gives a vegan cake a lovely light texture and a tasty crumb. Buttermilk also helps to break down gluten.
Instead of mixing, fold instead - This may seem a little odd at first but trust me on this one! You honestly don’t need to mix the batter. Grab a wooden spoon and gently fold the mixture over itself until there are no pockets of flour remaining. This method will give you super fluffy cakes so please be patient!
Each oven is different - The age of your oven will definitely affect the accuracy of the temperature being shown. When a toothpick comes out clean, your cakes are ready to come out of the oven.
Recipe FAQs
Coffee cake can dry out quite easily but as long as you do the basics right and add the correct amount of ingredients your cake should be fine. Make sure that you fold the batter instead of mixing it and don't bake for longer than the recommended 20 minutes.
This could be due to one of the following three things. The oven temperature was too low, the batter was over-mixed or too little of the leavening agents was added.
Store this coffee cake inside an airtight container at room temperature for up to three days or otherwise, in the fridge for up to 4 days (in an airtight container). Do not freeze.
More Vegan Coffee Recipes
If you tried this Eggless Coffee Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Eggless Coffee Cake Loaf With Walnuts
Ingredients
For the cake:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 190 g all-purpose flour sifted
- 10 g instant coffee powder
- 150 g brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50 ml rapeseed/canola oil
- 1 teaspoon vanilla extract
For the vegan buttercream:
- 225 g vegan butter block* see notes
- 240 g powdered sugar* see notes
For the topping:
- Chopped walnuts to taste
Instructions
Coffee Cake:
- Pre-heat your oven to 177 Celsius (350 Fahrenheit). Grease two 20cm x 10cm cake loaf tins with vegan butter then set aside.
- Make your vegan buttermilk. Measure out the soy milk then add the apple cider vinegar to it. Give it a mix then set aside for 7-8 minutes until it curdles. Measure out the other ingredients while you wait.
- To a large mixing bowl, add the flour, coffee powder, sugar, baking powder, baking soda & salt. Mix well.
- Next, pour in the curdled soy milk, oil & vanilla. Don't mix at all. Using a wooden spoon, fold the ingredients together by slowly scooping the mixture over itself. Keep folding the dry into the wet until there are no more pockets of flour. This takes a little longer than mixing but it results in a much better cake. Patience is key!
- Equally divide the cake batter between the two greased loaf tins and bake in the center of the preheated oven for 20 minutes. A skewer should come out clean at this point.
- Remove your cakes from the oven and let them cool in the tins for 15 minutes. Then remove the cakes from the tins and transfer them to a cooling rack to cool fully. Don't apply anything to the cakes until they have completely cooled down.
Vegan Buttercream Frosting:
- Add the vegan butter block to a stand mixer or a large bowl and cream for 2 minutes.
- Next add half of the powdered sugar. Beat the buttercream mixture until it is fully combined and has began to thicken. Then add the rest of the powdered sugar. Beat again until your buttercream is nice and thick.
- Spread half of the buttercream in between the cake halves and spread the other half on top. Also add walnut pieces to the top of the cake. Enjoy!
Video
Notes
- Don't add the soy milk and apple cider vinegar to the mixture at different points. To make a vegan ‘buttermilk’ you need to mix the apple cider vinegar together with the soy milk. Buttermilk possesses plenty of acidity which gives a vegan cake a lovely light texture and a tasty crumb. Buttermilk also helps to break down gluten.
- This may seem a little odd at first but trust me on this one! You honestly don’t need to mix the batter. Grab a wooden spoon and gently fold the mixture over itself until there are no pockets of flour remaining. This method will give you super fluffy cakes so please be patient!
- The age of your oven will definitely affect the accuracy of the temperature being shown. When a toothpick comes out clean, your cakes are ready to come out of the oven.
- Use a block of vegan butter instead of spread. I love to use the Flora plant butter block and the Naturli vegan block. These create a much thicker vegan buttercream than a spread.
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Karen Cundle says
This is one of my favourite cakes. I’ve been back to make this many times 🙂