This vegan coffee cake is soft, spongy, moist and packed with coffee flavour. And if you like, you can even fill it with a layer of coffee custard or with hazelnut custard.It is also a very easy recipe to make with simple ingredients you already have in your pantry.
Keyword: Plant-Based, Vegan
Blender for the hazelnut filling
Springform pan (the one that opens on the side): we used a 9 inch pan (23 - 24 cm).
For the vegan coffee cake
2½cupsall-purpose flouror whole-wheat
1cupstrong espresso coffeeor 3 tbsp of instant coffee dissolved in 1 cup (240 grams) of hot water.
⅓cupsoy milkor any other plant-milk
⅓cupvegetable oilcanola, sunflower, or other
1tablespoonsbaking powderor cream of tartar
For the coffee syrup
For the hazelnut cream filling
1cupsoy milkor any other plant milk
3tablespoonscornstarchdouble it to get a thicker cream
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.
Recipe for coffee custard here.To keep the cake soft and moist keep it in a food grade plastic bag. You can keep it for up to 4 days in the refrigerator or in a corner of your kitchen out of the sunlight.You can also freeze the cake for up to 3 months. Thaw in the refrigerator till soft. You can warm it up for a few seconds in the microwave if you like.For the hazelnut cream, if you prefer a thicker cream you can double the amount of cornstarch in our recipe.