Coffee cake really is a bit of a treat. Especially one with rich buttery icing and walnuts to crunch on. We can’t promise that it will last long, but we promise it’ll be a hit either with a cup of tea or as a dessert option.
What could be better than an absolute classic made vegan – by switching eggs for OGGS® Aquafaba!
- 100ml OGGS® Aquafaba
- 150g caster sugar
- 100g soft brown sugar
- 300ml dairy free milk
- 160ml vegetable oil
- 2tsp vanilla essence
- 400g self-raising flour
- 2 tsp baking powder
- 2 tbsp instant coffee with 2 tbsp boiling water (mixed)
- 150g dairy free butter
- 250 icing sugar
- 1 tbsp instant coffee with 1 tbsp boiling water (mixed)
- handful walnuts, crushed
- Preheat the oven to 180°C Fan (200°C / Gas 6) and grease and line two 18cm (7in) cake tins with dairy free butter and greaseproof paper.
- Using an electric whisk. whisk up the OGGS® Aquafaba until you’ve created stiff peaks and slowly add the sugar ‘til you’ve made a thick glossy mixture.
- Fold in half the dairy free milk, oil and vanilla essence along with half the flour and baking powder and well combined, then add remaining milk, oil and flour until pale and thick.
- In a mug, combine two tablespoons of instant coffee with two tablespoons of boiling water and stir well. Once the instant coffee is all dissolved, pop the dark and rich liquid into the mixture and fold in well. It should change to an intense light brown colour.
- Divide between the two cake tins and cook for 30 minutes until they have risen and turned golden.
- While your cakes are in the oven, make the icing. Start by whisking your vegan butter until it has loosened, then add the icing sugar, followed by the coffee and water mixture. Turn up your whisk to full speed, and after a couple of minutes the icing should become thick and fluffy.
- The worst part of making cakes is always waiting for the cake to cool before decorating it- we know! It’s important though, otherwise your beautiful icing will simply melt and slide off! Once it’s cool (really cool) sandwich the cakes together using half of the icing. Pop the other half on top and decorate generously with walnuts!
- You’ll be able to tell if your cakes are fully cooked, if they spring back when you gently press their tops. However, if you’re not fully confident with this method, simply use the knife trick. If they come out clean after being placed in the center of the cake – all done!
- Be sure not to put too much icing in the middle because the weight of the top tier cake will press down, and sometimes, icing can spill out!