Vegan Coffee Cake with Kahlua Frosting (try this)

By foodiva

Insanely delicious vegan coffee cake with kahlua frosting. This isn’t just a cake to eat with your coffee, this is fabulously coffee flavored cake! And it’s vegan, and rich and decadent!

Ingredients

• 2 cups (250g) All Purpose Flour
• 1 cup (200g) Brown Sugar
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 tsp Cinnamon
• 3 Tbsp Instant Coffee Powder
• 2 Tbsp Hot Water
• 1 cup (240ml) Soy Milk (or other non-dairy milk)
• 2 tsp Vanilla Extract
• 1/2 cup (80ml) Olive Oil (or other vegetable oil)
• 1 Tbsp Apple Cider Vinegar
• 1 Flax Egg
• 4 cups (480g) Powdered (Confectioners) Sugar
• 1/4 cup (56g) Vegan Butter
• 1/4 cup (60ml) Kahlua
• 1 Tbsp Instant Coffee Powder
• 1-2 Tbsp Soy Milk (or other non-dairy milk)
• 1 tsp Vanilla Extract

Details

Servings 10
Preparation time 15mins
Cooking time 45mins
Adapted from lovingitvegan.com

Preparation

Step 1

Instructions
Preheat the oven to 350°F (180°C).
Sift the flour into a mixing bowl and add the sugar, baking soda, salt and cinnamon.
Prepare your flax egg by mixing 1 Tbsp of ground flaxseed with 3 Tbsp of hot water from the kettle. Allow to sit for a minute and become gloopy.
Then mix the instant coffee with 2 Tbsp of hot water from the kettle into a thick paste. Mix this with the soy milk and add to the mixing bowl along with the vanilla, oil, apple cider vinegar and flax egg.
Whisk with a hand whisk briefly till smooth. Don’t overmix.
Spray two 7 inch cake tins with non-stick spray and then place a circle of parchment paper at the base of each.
Divide the cake batter evenly between the two cake tins.
Place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
Place the cakes onto a cooling rack to cool completely before frosting.
Prepare your frosting by adding the powdered sugar, vegan butter and kahlua into the bowl of an electric mixer. Mix the coffee powder with 1 Tbsp soy milk and the vanilla and form it into a paste before adding it in. Start mixing at low speed, gradually increase speed until it’s thick and smooth. You may or not need the extra Tbsp of soy milk, just use as little as needed so that your frosting is very thick, but still spreadable.
Frost the cakes when cooled and decorate with melted chocolate drizzle and chocolate chips (optional).