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Vegan Coffee Cake

Super easy vegan coffee cake that's bursting with flavour when you bite into its gorgeous fluffy inside.
Course Dessert
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 15 minutes
Baking Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 328kcal


  • 8 inch (20 cm) cake tin
  • Whisk
  • Measuring cups or scales
  • Baking paper



  • 3 tbsp instant coffee
  • 120 ml water
  • 3 tbsp ground flaxseed
  • 300 g plain white flour
  • 110 g caster sugar
  • ½ tsp salt
  • 3 tsp baking powder
  • 140 ml light olive oil
  • 150 ml unsweetened plant milk
  • 1 tbsp vanilla essence


  • 140 g icing sugar
  • 70 g vegan butter
  • ½ tbsp cocoa powder


  • 1 tbsp roasted chopped hazelnuts
  • 1 tsp cocoa powder



  • In a small bowl, mix coffee and boiling water. Then add flaxseed and mix well. Set aside for 5-10 minutes.
  • In a separate bowl, mix flour, sugar, salt, and baking powder.
  • Then add oil, plant milk, and vanilla to your flaxseed mixture.
  • Pour your wet mixture over your dry ingredients. Mix until combined but do not overmix.
  • Brush all the inner sides of a cake tin with oil. Then cut out a circle-shaped baking paper and place it in the bottom of your cake tin.
  • Transfer to a lined cake tin. Smooth out the top.
  • Bake at 374°F / 190°C for 50-55 minutes until a wooden skewer inserted in the middle comes out clean.
  • In the meantime, prepare your icing by mixing sugar, butter, and cocoa powder in a small bowl. You will need to use a spoon to press down the butter against the sides of the bowl to get it to melt and mix with the other ingredients. Mix vigorously until fully combined.
  • When your icing is ready, cover with cling film and place in the fridge for 10-15 minutes.
  • When your cake is baked, remove it from the oven and let cool completely.
  • Then cover with icing and sprinkle with roasted hazelnuts and cocoa.


  • For best results, make sure you are using boiling water for your flaxseed egg.
  • All the dry ingredients can and should be mixed very well. However, once you add the liquids, try to mix minimally. I find that a rubber spatula works best as the batter doesn’t stick to it as much.
  • To store, let it cool, then store in an airtight container for up to 3 days at room temperature.
  • Remember it’s best enjoyed when fresh, so I would recommend eating it within the first 2 days or freezing for later.
  • You can freeze this cake with or without the frosting. Simply leave it to cool, then slice and store in the freezer for up to 1 month


Calories: 328kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 138mg | Potassium: 194mg | Fiber: 1g | Sugar: 21g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg