This vegan coffee cake is one I like making when I want something simple but still full of flavor. It’s a soft cake with a strong coffee taste, and you don’t need any dairy or eggs to make it work. It comes together quickly and still turns out rich and really good.

Why You Will Love This Recipe

This vegan coffee cake is great because the coffee flavor actually comes through clearly, not just in the background. The texture stays soft and moist, and the frosting adds another layer of flavor on top. I also like that this recipe uses basic ingredients and mixes up in one bowl, so it doesn’t feel complicated at all. It’s the kind of cake you can make anytime without planning too much.

What You Will Need

You will need all-purpose flour, which gives the cake its structure. Light brown sugar adds sweetness and a bit of depth to the flavor.

Instant coffee powder is what gives the cake its coffee taste, and using it instead of brewed coffee keeps the flavor strong.

Soy milk (or any non-dairy milk) helps bring the batter together, while canola oil keeps the cake soft and moist.

Apple cider vinegar reacts with the baking soda to help the cake rise properly. Vanilla extract adds extra flavor, and cinnamon gives a light warmth to the cake.

For the frosting you will use powdered sugar and vegan butter to create a smooth base. More instant coffee powder and coffee liqueur (or non-dairy milk) are added for flavor, along with a bit of vanilla extract.

Ingredients

Cake

• 3 cups all-purpose flour (375 g)
• 1 ½ cups light brown sugar (300 g)
• 1 ½ tsp baking soda
• 1 tsp cinnamon
• ¾ tsp salt
• 3 Tbsp instant coffee powder or espresso powder
• 1 ½ cups soy milk (360 ml) or other non-dairy milk
• 3 tsp vanilla extract
• ¾ cup canola oil (180 ml) or vegetable oil
• 1 ½ Tbsp apple cider vinegar

Frosting

• 4 cups powdered sugar (480 g)
• ½ cup vegan butter (112 g)
• ¼ cup coffee liqueur (60 ml) or non-dairy milk
• 1 Tbsp instant coffee powder
• 1 tsp vanilla extract

How to Make Vegan Coffee Cake

Start by heating your oven to 350°F (180°C) and preparing two 8-inch cake pans by greasing them and lining the bottoms with parchment paper.

In a large bowl sift in the flour, then add the brown sugar, baking soda, cinnamon, salt, and instant coffee powder. Mix everything together.

Add the soy milk, vanilla extract, oil, and apple cider vinegar. Stir until a smooth batter forms, making sure not to overmix.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for a few minutes, then transfer them to a rack to cool completely before frosting.

To make the frosting, add the powdered sugar, vegan butter, coffee liqueur (or milk), instant coffee powder, and vanilla extract to a mixing bowl. Start mixing slowly, then increase the speed until the frosting becomes smooth and thick.

Once the cakes are fully cooled, spread frosting between the layers and over the top.

Place the cake in the fridge for about 1 hour so the frosting can set before slicing.

Storage

Keep the cake covered at room temperature for 2–3 days, or store it in the fridge for up to a week. You can also freeze it for up to 3 months.

More Coffee Cake Recipes

• Sour Cream Coffee Cake 
• Apple Coffee Cake
• Cinnamon Coffee Cake
•  Blueberry Coffee Cake
• Pumpkin Coffee Cake