If you enjoy the taste of coffee combined with the sweetness of desserts, you're sure to love these vegan coffee desserts. In this article, we present three delicious recipes that are not only vegan but also highlight the rich and robust flavor of coffee . From a classic coffee walnut cake to decadent mocha brownies, these recipes are perfect for any coffee lover. Read on.
How to Make Vegan Coffee Cake
Ingredients:
For the cake:
- 280ml unsweetened soy milk (1 cup + 2 tablespoons)
- 2 teaspoons of vinegar (white or apple cider vinegar)
- 1 tablespoon of boiling water
- 1 tablespoon of instant coffee
- 250g self-raising flour (2 cups)
- 1/2 teaspoon baking soda
- 200g fine sugar (1 cup)
- 1 teaspoon vanilla extract
- 100ml of vegetable oil (7 tablespoons)
For the Dairy-Free Coffee Butter Frosting:
- 1-2 teaspoons of instant coffee
- 1-2 teaspoons of boiling water<
- 120g cold dairy-free margarine (1/2 cup)
- 300g powdered sugar (~2 + 1/2 cups)
- A splash of soy milk (optional, to adjust the consistency)
Step 1:
Preheat your oven and prepare the cake pans.
Preheat your oven to 180Β°C/350Β°F (or 160Β°C/325Β°F if using a fan-assisted oven). Prepare two 18 cm (7 inch) round baking tins by greasing and lightly flouring them, and line the bottoms with baking paper.
Step 2:
Make dairy-free buttermilk.
Mix 280 ml of unsweetened soy milk (1 cup + 2 tablespoons) with 2 teaspoons of vinegar (white or apple cider vinegar). Stir and let it sit for 5 minutes until slightly thickened.
Step 3:
Prepare the coffee.
Mix 1 tablespoon of boiling water with 1 tablespoon of instant coffee. Let cool.
Step 4:
Prepare the cake mix.
In a large bowl, combine 250g of self-raising flour (2 cups), 1/2 teaspoon of baking soda, and 200g of superfine sugar (1 cup). Add the buttermilk, cold coffee, 1 teaspoon of vanilla extract, and 100ml of vegetable oil (7 tablespoons). Mix well until you have a smooth, creamy batter.
Step 5:
Divide the batter between the two pans and spread evenly. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Step 6:
Let the cakes cool in the pans for 10 minutes before removing them from the pans and turning them out onto a wire rack to cool completely.
Step 7:
Make the dairy-free coffee buttercream.
Mix 1-2 teaspoons of instant coffee with the same amount of boiling water and let it cool. Once cool, mix it with 120g of dairy-free margarine (1/2 cup) and 300g of powdered sugar (~2 1/2 cups). Use a wooden spoon to combine, then beat with an electric mixer until fluffy. If the cream is too soft, add more powdered sugar; if it's too stiff, add a little soy milk.
Cake assembly:
Place one cake layer on a plate and spread a thick layer of buttercream on top. Add the second cake layer and top with more buttercream. Let the cake rest for 1 hour to allow the buttercream to set. Slice and enjoy.
How to Make Vegan Coffee and Walnut Cake
Ingredients
- For the cake:
- 2 tablespoons instant coffee (this gives the cake a subtle coffee flavor. Use 3 tablespoons if you prefer a stronger flavor)
- 230 g self-raising flour
- Β½ teaspoon of baking soda
- 180 g of sugar
- 240 ml of soy milk (you can substitute it with oat or almond milk)
- 6 tablespoons of oil (rapeseed or sunflower oil)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar (you can substitute with white vinegar or lemon juice)
- 100 g of chopped walnuts
- For the cream cheese frosting:
- 50g vegan cream cheese
- 30g vegan butter (block is best)
- Β½ teaspoon vanilla extract
- 150 g of icing sugar
- To decorate:
- 2-3 tablespoons of chopped walnuts
Step 1:
Preheat your oven to 180Β°C/350Β°F (or 160Β°C/325Β°F if using a fan-assisted oven).
Line a 20x25 cm (8x10 inch) pan with baking paper.
Step 2:
Mix 2 tablespoons of instant coffee with 3 tablespoons of boiling water and let it cool completely. For a stronger flavor, use 3 tablespoons of coffee with 3 tablespoons of water.
Step 3:
In a large bowl, mix 230g of self-rising flour (1 cup + 3/4 cup), 1/2 teaspoon of baking soda and 180g of caster sugar (3/4 cup + 2 tablespoons).
Step 4:
Add the wet ingredients.
Add 240 ml of soy milk (1 cup), the cooled coffee, 6 tablespoons of vegetable oil, 1 teaspoon of vanilla extract and 1 teaspoon of vinegar to the bowl.
I used apple cider vinegar, but white vinegar or lemon juice also work. We need the acid to help the cake rise.
Mix well until you get a homogeneous dough.
Step 5:
Add 100g of chopped walnuts (3/4 cup) to the batter and mix gently. Pour the batter into the prepared pan and spread evenly.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes, then turn it out onto a wire rack and remove the baking paper. Let cool completely.
Step 6:
While the cake is cooling, make the cream cheese frosting. In a large bowl, mix together 50g of vegan cream cheese (3 tablespoons), 30g of vegan butter (2 tablespoons), and 1/2 teaspoon of vanilla extract.
When smooth, add 150g of powdered sugar (1 1/4 cups) little by little. Use an electric mixer or stand mixer to beat for a few minutes until glossy.
Place the frosting in the refrigerator for 1 hour to harden slightly.
Step 7:
Spread the frosting over the cooled cake using a spatula or palette knife. Decorate with more chopped walnuts and cut into 12 equal pieces. Enjoy!
How to Make Vegan Mocha Brownies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup boiling water (measure after boiling)
- 1 ounce unsweetened chocolate, finely chopped
- 1/2 cup Dutch-processed cocoa powder
- 1 teaspoon of instant coffee powder
- 1 1/4 cups organic sugar*
- 1/4 cup vegetable oil
- 2 teaspoons vanilla paste or quality vanilla extract
- 1/4 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/4 cup bittersweet or semisweet chocolate chips**
- 1 recipe vegan chocolate frosting (optional)
Step 1:
Place a rack in the lower third of the oven and preheat to 350Β°F (180Β°C). Prepare a 9x9-inch (23x23 cm) square metal pan with a double layer of parchment paper.
Step 2:
In a bowl, mix the flour, baking powder and salt, and set aside.
Step 3:
In a large bowl, whisk together the boiling water, unsweetened chocolate, cocoa powder, and instant coffee until combined and the chocolate is melted. Then, add the sugar, oil, vanilla, baking soda, and vinegar and mix well.
Step 4:
Switch to a silicone spatula and add the flour mixture to the chocolate mixture, stirring until combined. Stir in the chocolate chips.
Step 5:
Pour the brownie batter into the prepared pan, smoothing the top and pushing the batter to the edges of the pan.
Step 6:
Bake for 25 to 35 minutes, until a toothpick inserted near the center comes out with a few crumbs. Do not overbake. Remove from the oven and let cool for about an hour. Use the parchment paper to lift the brownie from the pan (use your thumbs and forefingers to pinch the adjacent strips of parchment together and gently lift).
Step 7:
Drizzle the chocolate frosting over the brownie, if desired. A whisk works well for creating artistic lines. (There will be enough frosting to cover the entire brownie, but I prefer the balance of a drizzle, as it's quite sweet.)
Step 8:
Cut into 9 squares for generous portions or 16 squares for snacks. Store in an airtight container at room temperature. The brownies will stay fresh for up to 5 days (although they probably won't last that long).
We hope you enjoyed these delicious vegan coffee recipes! There's nothing like combining the deep, robust flavor of coffee with the sweetness of desserts. Now it's your turn to get started and surprise your loved ones with these irresistible desserts.