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Coffee Cake - Vegan

A simple sponge cake, very easy to make; The batter is fortified with 2 tablespoons of granulated instant coffee. You can serve it as is, sprinkle some powdered sugar, or upgrade and coat it with excellent coffee buttercream. 
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Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups white spelt flour
  • ½ cup white sugar or cane sugar
  • ½ teaspoon ground ginger
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
Wet Ingredients
  • 1 cup hot water
  • 2 tablespoon granulated instant coffee
  • 1 tablespoon almond milk or soy milk
  • 1 teaspoon apple cider vinegar
  • ½ cup canola oil or melted coconut oil
  • ¼ cup apple sauce, preferably without sugar
  • 1 teaspoon vanilla extract
Optional addition
  • 2 dried figs, chopped
Coffee Buttercream
  • 100 grams vegan butter
  • 2 tablespoon powdered sugar preferably ground with a vanilla bean
  • ¾ teaspoon granulated instant coffee melted in 1 teaspoon of hot water

Equipment

Method
 

  1. Turn the oven to 170 degrees Celsius
  2. Grease an English cake mold, size of 22 cm X 10 cm
  3. Sift the flour into a medium bowl, add the rest of the dry ingredients and mix with a whisk or fork. Set aside.
  4. Mix the hot water with the coffee in a cup and pour into a large bowl
  5. Add oil, apple sauce, vanilla and salt
  6. Mix the milk and vinegar in a small bowl and add to the bowl with the wet ingredients
  7. Gradually add the dried mixture into the wet mixture and mix until they blend
  8. Add the dried figs and mix
  9. Transfer to the greased mold, place in the hot oven and bake for 40-45 minutes or until a toothpick comes out clean.
  10. Remove from the oven and cool on a wire rack while in the mold.
  11. Release the cake from the mold and spread the coffee buttercream on top of the cake. You can sprinkle some grains of granulated instant coffee.
Coffee Buttercream
  1. Put butter and powdered sugar in a medium bowl and mix well.
  2. Put the coffee and hot water in a small bowl, stirring until melted
  3. Add the coffee to the bowl with the butter and mix well. Store in the refrigerator. Remove from the refrigerator a few minutes before icing the cake.

Notes

  • It is recommended to coat the cake with the buttercream just before serving or keep it in the refrigerator so that the buttercream does not melt.
  • For coating the whole cake - double the amount of the buttercream ingredients.
  • You can freeze the coffee buttercream in an airtight container.
  • The size of the mold is calculated according to the inside - without the wide margins.
  • It is recommended to mix the dried figs with a tablespoon of flour so that they mix easily in the batter. 

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