1cup(240grams)strong espresso coffeeor 3 tbsp of instant coffee dissolved in 1 cup (240 grams) of hot water.
⅓cup(80grams)soy milkor any other plant-milk
⅓cup(75grams)vegetable oilcanola, sunflower, or other
1tablespoons(16grams)baking powderor cream of tartar
For the coffee syrup
⅓cup(80grams)coffee
2tablespoons(30grams)sugar
For the hazelnut cream filling
¾cup(100grams)hazelnuts
1cup(240grams)soy milkor any other plant milk
¼cup(50grams)sugar
3tablespoons(20grams)cornstarchdouble it to get a thicker cream
For the coffee custard filling
1cup(250grams)coffeestrong
2cups(500grams)plantmilksoy, almond, oats or other
½cup(100grams)sugar
¾cup(75grams)cornstarch
For the coffee cake
Preheat the oven to 340F or 170C. Prepare your springform pan by oiling it and dusting it with flour.
Make the coffee. Either strong espresso or you can dissolve 3 tablespoons of instant coffee into 1 cup of hot water.Then in a bowl, add coffee, sugar, soymilk, oil and mix well with a spatula. Sift in flour and baking powder and mix with a hand mixer or with a whisk for a few seconds.Don't over-mix the batter. Over-mixing will result in a dense, heavier cake.
Transfer the cake batter into the springform pan and bake in the oven at 340F or 170C for 40 to 50 minutes. To check doneness Insert a toothpick in the cake at the 40 min mark, if it comes out dry, then the cake is ready.
Take the cake out of the oven and let it cool down for at least 30 minutes on a cooling rack. You can either serve the cake like as is, or fill it with our vegan coffee custard (see recipe link in the notes) or with a hazelnut cream filling.
For the hazelnut cream filling
Toast the hazelnuts in the oven at 360F or 180C for 8 minutes. Then blend them at high speed together with the soy milk. Blend for at least 3 minutes. The liquid should be as smooth as possible.
In a sauce pan, off the heat, add the blended hazelnut-milk, sugar, and cornstarch and whisk until there are no lumps.
On medium heat, cook the liquid while stirring until it thickens into a smooth hazelnut cream. It should take about 1 minute. Let it cool down before adding to the cake.
For the vegan custard filling
How to fill the cake
Make the coffee syrup: to a bowl add coffee and sugar. Stir to dissolve the sugar. Set aside.
With a serrated knife, cut the cake in half. With a spoon apply the coffee syrup, evenly, on the base layer of the cake.
Then add the hazelnut cream filling or the vegan coffee custard onto the base layer, spread with a spoon, and cover with the top layer.
If you like you can sprinkle the cake with powdered sugar, then slice and serve. My advice is to wait a couple of hours before eating it. The day after will taste even better.