How to make Vegan Chocolate Coffee Cake
We know a lot of ways to make nice coffee and we know a lot of ways to make nice things using nice coffee but we also know when it's time to ask the experts. Sustainable foods and plant-based diets are increasingly easy to shop for and, with more free-time than ever, there's never been a better time to try some vegan cooking - especially when it tastes this good!
We asked sustainability and plant based cooking expert, Ruth Eve (@_rutheve) if she'd share a recipe that uses coffee, tastes delicious and is kind to the planet too.
See below for how it's done!
Ingredients:
- 300ml vegan milk (e.g Oat)
- 1 tbsp lemon juice/apple cider vinegar
- 150g vegan butter
- 3 tbsp sweetener (e.g agave)
- 3 tbsp cacao powder (e.g Naturya - raw organic cacao)
- 1 tbsp finely ground coffee (e.g. The Mount Blend)
- 275g plain flour
- 175g sugar
- 3 tsp baking powder
- 1 tsp baking soda
- 40g vegan butter
- 150g icing sugar
- 3 tbsp cacao powder
- 1 tsp vanilla essence
- 1 tbsp water
Method:
- Preheat your oven to 180 degrees C
- Stir the lemon juice/vinegar into the plant milk and set aside; it should 'curdle' slightly but don't be alarmed
- In a pan over a medium heat, melt the vegan butter, sweetener and coffee; set aside to cool slightly
- Sieve the flour, cacao, sugar, baking powder and soda into a mixing bowl and combine
- Pour the wet ingredients into the dry ingredients and stir well until it becomes a smooth batter
- Pour into a greased cake tin and bake for approx. 30 minutes or until a knife comes out clean
- To make the icing, mix all the ingredients together with an electric whisk
- When the cake is cold, ice and decorate (Ruth went for chopped goji berries and flaked dark chocolate, but suggests using whatever you have to hand in the cupboard)
