Her-Bivore Blog

Vegan Coffee Cake Recipe

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Vegan Coffee Cake

Coffee Cake

I’ve eaten a lot of coffee cake in my life, and most of which was before turning vegan.

This vegan coffee cake is undoubtedly the best i have ever tasted. I was a bit skeptical about not using a vegan butter icing on this one as i thought the cake might be a bit too plain or boring, but this is one of the softest, moistest and tastiest cakes I have ever made.

I haven’t tried this one as gluten-free, but if you do let me know how you get on!



For the sponge

  • 300g/2 cups Plain Flour
  • 75g/0.5 cups wholegrain self raising flour
  • 2tsp cinnamon
  • 1tsp baking soda (bicarbonate of soda)
  • 1tsp baking powder
  • 1/2 teaspoon salt
  • 200g/1 cup light brown sugar
  • 110g/0.5 cup granulated sugar
  • 150g/0.75 cups coconut oil (vegan margarine would also work)
  • 250ml/1 cup almond milk (soy milk would also work)
  • 2tsp vanilla extract
  • 100ml/0.5 cup strong coffee i used around 4 heaped teaspoons of coffee
  • 90g/ 1/3 cup coconut yogurt (Alpro soy yogurt also works)

For the Icing

  • Icing sugar
  • 20ml strong coffee


Step 1: Preheat your oven to 175c and line a 9×9 inch cake tin.

Step 2: In a large bowl, place your flours, sugars, coconut oil (which will be solid) baking soda, baking powder and cinnamon. Combine them using your hands, you want to break the coconut oil into small pieces, but you don’t want to melt it with your body heat, your mix shouldn’t be completely smooth.

Step 3: At this point you want to remove 1 and 1/4 cups of your dry mixture and put it to one side for use later on. (This is about 150g)

Step 4: In a separate bowl, whisk together your coffee, almond milk, yogurt and vanilla extract until combined.

Step 5: Add your wet mix into your bowl of dry ingredients (don’t use the 150g you’ve separated) and gently fold until combined, be careful not to over mix. Your mix won’t be completely smooth due to your coconut oil.

Step 6: Pour into your cake tin, and then take the dry ingredients you separated earlier and sprinkle them evenly all over the top of the cake and then bake for 55-60 minutes or until a cocktail stick inserted into the middle comes out clean.

Step 7: Leave to cool for 10 minutes and then take out the tin and place on a cooling rack until completely cool.

Step 8: Take your coffee for your icing and add a small amount of icing sugar and mix until completely combined. keep adding more icing sugar until the correct thickness is reached, you want it nice and thick but runny enough to ‘flick’ over the cake using a teaspoon. You can put on as much or as little as you like.

Step 9: Leave to set, then your cake is ready to cut and serve!

What did you think?

Victoria spongeIf you liked this recipe, please do give it a share so your friends can try it out! Telling people about cakes you make with no eggs and butter is always impressive!

We've got plenty of other cake recipes on our website if you wanted to try something else. 

Why not try our Victoria Sponge Cake Recipe next?

>> On to Victoria Sponge Cake Recipe

<< Back to Sweet Treats

Written by Amy Northwood
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
You can find me on Instagram

Amy Northwood - Her-Bivore


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  1. Eli Nixon

    Hi Amy, I know that you haven't claimed to have invented this cake, but don't you think you should credit the original baker? This recipe is featured on Lauren Toyota's 'hot for food' blog here: https://www.hotforfoodblog.com/recipes/2016/8/8/vegan-coffee-cake

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