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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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Equipment

Ingredients
  

Dry Ingredients

  • 2 cups white spelt flour
  • ½ cup white sugar or cane sugar
  • ½ tsp ground ginger
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • 1 cup hot water
  • 2 tbsp granulated instant coffee
  • 1 tbsp almond milk or soy milk
  • 1 tsp apple cider vinegar
  • ½ cup canola oil or melted coconut oil
  • ¼ cup apple sauce, preferably without sugar
  • 1 tsp vanilla extract

Optional addition

  • 2 dried figs, chopped

Coffee Buttercream

  • 100 grams vegan butter
  • 2 tbsp powdered sugar preferably ground with a vanilla bean
  • ¾ tsp granulated instant coffee melted in 1 tsp of hot water

Instructions
 

  • Turn the oven to 170 degrees Celsius
  • Grease an English cake mold, size of 22 cm X 10 cm
  • Sift the flour into a medium bowl, add the rest of the dry ingredients and mix with a whisk or fork. Set aside.
  • Mix the hot water with the coffee in a cup and pour into a large bowl
  • Add oil, apple sauce, vanilla and salt
  • Mix the milk and vinegar in a small bowl and add to the bowl with the wet ingredients
  • Gradually add the dried mixture into the wet mixture and mix until they blend
  • Add the dried figs and mix
  • Transfer to the greased mold, place in the hot oven and bake for 40-45 minutes or until a toothpick comes out clean.
  • Remove from the oven and cool on a wire rack while in the mold.
  • 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

  • Put butter and powdered sugar in a medium bowl and mix well.
  • Put the coffee and hot water in a small bowl, stirring until melted
  • 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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