This is my eggless coffee cake and it's perfect for those of you that prefer your coffee cakes to be more on the subtle side and less strong. If you prefer a cake with more distinct flavours, be sure to try my chocolate blueberry cake, vegan maple pecan cake and vegan chocolate tiramisu cake.
Along with the buttercream and the walnuts, this easy vegan loaf cake tastes so so good and I always goes down well each time I make it! I can't wait for you all to try it too!
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INGREDIENTS FOR THIS RECIPE
- Soy milk – By far the best plant milk for baking vegan cakes.
- Apple cider vinegar – Just mix this into your plant milk to create a vegan ‘buttermilk’.
- All-purpose flour – This simple flour is the only one you'll need for this recipe.
- Instant coffee powder – This is what will give the cake its subtle flavour. I also used this for my vegan espresso chocolate chip cookies.
- Brown sugar – Using Demerara sugar will give you a cake that is moist and super yum!
- Baking powder & Baking soda – These leavening agents are SO important.
- Salt – Fine sea salt is best!
- Rapeseed/Canola oil – These are both the same thing.
- Vanilla – Enhances the cake's flavours!
- Vegan butter block & Powdered sugar – For the buttercream.
- Walnuts - For the topping.
HOW TO MAKE MY EGGLESS COFFEE CAKE LOAF
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
STEP BY STEP INSTRUCTIONS
STEP ONE
Add the vinegar to the plant milk then give it a mix until it curdles.
STEP TWO
Combine all of the dry ingredients in a large bowl.
STEP THREE
Next, pour in the curdled ‘buttermilk’. Then pour in the remaining wet ingredients.
STEP FOUR
Next, 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.
STEP FIVE
Carefully, pour the cake mixture into the two pre-greased loaf pans. Bake the cakes in a preheated oven for 20 minutes.
STEP SIX
Remove your coffee cakes from the oven and allow them cool fully.
For instructions on how to make the glaze and buttercream frosting, see the full method on the recipe card at the bottom of the page.
TIPS FOR MAKING EGGLESS CAKES
- Pre-heat your oven for at least 15-20 minutes before you start baking. Before putting your unbaked cake into the oven, it is essential that you make sure that the oven has reached the correct temperature. This way the cake will bake successfully.
- Use two loaf pans (20cm x 10cm). This will allow you have two equally-sized cake halves once they are baked.
- Make vegan buttermilk instead of adding ingredients separately. To make a vegan ‘buttermilk’ you need to mix apple cider vinegar with 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 (as such). 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 eat.
FREQUENTLY ASKED QUESTIONS
Why is my coffee cake dry?
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 20 minutes that I recommend.
HOW TO STORE MY EGGLESS COFFEE CAKE LOAF
I highly recommend that you 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.
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 centre 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:
- 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. Add walnut pieces to the top of the cake. Enjoy!
Notes
- 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.
- Not all powdered sugar is vegan. Be sure to check.
Karen Cundle says
This is one of my favourite cakes. I’ve been back to make this many times 🙂