Vegan Coffee Cake
This vegan coffee cake is soft, spongy, moist, and packed with an indulgent coffee flavor. It is also a super easy recipe to make with simple ingredients you already have in your pantry!
- 2 tsp Javy Coffee Concentrate
- 1 1/3 cup soy milk or any other plant-milk
- 2 cups all-purpose flour
- 2 tsp cinnamon powder
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of Salt
- 1 cup brown sugar
- 1/2 cup of sugar
- 1 tbsp coconut oil
Preheat the oven to 340F or 170C. Prepare your springform pan by oiling it and dusting it with flour.
Make the coffee milk by dissolving 2 teaspoons of Javy Coffee Concentrate into 1 ⅓ cup of soy milk; mix well with a spatula or milk frother.
Then in a bowl, sift in flour, cinnamon, baking powder, baking soda, sugar, and brown sugar and mix with a hand mixer or with a whisk for a few seconds. Add coconut oil while mixing. Once all the ingredients are combined take 1/2 cup of the mixture and save for later.
Add the coffee milk and mix for a few until you get a creamy consistency. Don't over-mix the batter. Over-mixing will result in a dense, heavier cake.
Transfer the cake batter into the springform pan, and scatter the mixture we save before all over the top. This will add a crusty layer to the cake.
Bake in the oven at 340F or 170C for 40 to 50 minutes. To check doneness Insert a toothpick in the cake at the 40 min mark, if it comes out dry, then the cake is ready.