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How To Make: Vegan Chocolate Coffee Cake

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! 


  • 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 Mount Espresso)
  • 275g plain flour
  • 175g sugar
  • 3 tsp baking powder
  • 1 tsp baking soda
  • For the frosting:

  • 40g vegan butter
  • 150g icing sugar
  • 3 tbsp cacao powder
  • 1 tsp vanilla essence
  • 1 tbsp water 


  1. Preheat your oven to 180 degrees C
  2. Stir the lemon juice/vinegar into the plant milk and set aside; it should 'curdle' slightly but don't be alarmed
  3. In a pan over a medium heat, melt the vegan butter, sweetener and coffee; set aside to cool slightly
  4. Sieve the flour, cacao, sugar, baking powder and soda into a mixing bowl and combine
  5. Pour the wet ingredients into the dry ingredients and stir well until it becomes a smooth batter
  6. Pour into a greased cake tin and bake for approx. 30 minutes or until a knife comes out clean 
  7. To make the icing, mix all the ingredients together with an electric whisk
  8. 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)

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