Coffee cake is a broad term, however, this time it is really a cake with coffee. In the USA or even in England, one regularly finds the term “coffee cake“. This can include a wide variety of cakes that have nothing to do with coffee. Actually, you just drink a cup of coffee or tea with it. We’re making a cake today with real coffee as an ingredient and I’m sure you’ll love it as much as I do.
Vegan coffee cake
Coffee is a popular beverage that is drunk and grown in different parts of the world. More specifically, coffee beans are cultivated in over 50 countries around the world. Personally, I love coffee very much and also have my favorite roaster, the Van Dyk company in Cologne. I worked in the beautiful city for a while and came across the snazzy roastery quite by accident. Coffee cultivation is often associated with child labor, vast amounts of pesticides, and other social injustices. The Van Dyk company pays great attention to sustainability and compliance with social standards. If you like, feel free to check out their site.
Note: This is an unpaid recommendation from conviction, because I am I no connection with the company van Dyk.
Bake cake vegan simple and fast
As always, the preparation of the cake is simple. First, I put flour, ground almonds, raw cane sugar, cocoa powder, baking powder and baking soda in a baking bowl and mix until well combined. The next step is to add melted margarine, vegetable yogurt, coffee and vegetable milk. Now mix everything together until smooth and put into the loaf pan. The rest is done by the oven.
Tip: The coffee should not be hot, but lukewarm or cold when processed. It is best to brew it right at the beginning and let it cool slowly in a cool place. It is equally suitable strong filter coffee, coldbrew or espresso.
If you don’t feel like coffee cake today, I recommend the following cake creations:
- Bee sting
- Quick poppy seed cake
- Mole cake
- Apple pie grandma’s style
- Swiss walnut cake
- Carrot cake
- Currant cake
- Blackberry crumble cake
- Coconut cake
- Banana cake with cream
The coffee cake is:
- Locker & Fluffig
- Perfectly sweet
- Easy to manufacture
Well, are you ready for these fine coffee cakes? I wish you a lot of fun baking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
FOR THE CAKE:
- 300 g Flour I use fine spelt flour, for a gluten-free version use my gluten-free flour mix
- 100 g Almonds ground
- 120 g Raw cane sugar
- 30 g Cocoa powder
- 3 tbspn Baking powder
- ½ tbspn Baking soda
- 75 g Margarine melted
- 120 g Vegetable yogurt
- 150 ml Coffee
- 150 ml Plant milk
FOR THE CHOCOLATE COATING:
- 150 g vegan chocolate coating of your choice
- Prepare coffee and set aside.150 ml Coffee
- Preheat the oven to 175 degrees (convection) 195 (upper-lower heat) and grease a Gugelhupf mold.
- For the dough Place spelt flour, ground almonds, raw cane sugar, cocoa powder, baking powder, baking soda and a pinch of salt in a large baking bowl and stir with a whisk until everything is well combined and coarse lumps are dissolved.300 g Flour, 100 g Almonds, 120 g Raw cane sugar, 30 g Cocoa powder, 3 tbspn Baking powder, ½ tbspn Baking soda
- Add melted margarine, vegetable yogurt, coffee and vegetable milk and stir until a uniform dough is formed.75 g Margarine, 120 g Vegetable yogurt, 150 ml Coffee
- If the dough is too liquid, add a little more flour, if too dry, add more vegetable milk.
- Pour batter into prepared loaf pan, smooth out, place in oven and bake for 50 minutes.
- Use a wooden stick to check if the cakes are baked through. If so, then the wooden stick comes out dry. If dough is still stuck, then bake for another 10 minutes and check again.
- Remove from the oven and allow to cool completely.
- FOR THE CHOCOLATE COATING Melt the vegan chocolate coating carefully over a water bath. Spread evenly over the top of the gugelhupf. Set aside and allow to set.150 g vegan chocolate coating of your choice
- Cut into pieces and enjoy!
- Can be stored in an airtight container in the refrigerator for up to 5 days.