A moist and dense cake which comes with the classic flavor combination of coffee and chocolate. The best part beside the flavor and the taste is the ease of baking this vegan cake.
This is a coffee cake with coffee (Note that a coffee cake is a cake served with coffee or may be eaten as a dessert, but does not necessarily contain coffee.) The recipe is adapted from Sharmila’s beautiful blog Kichu Khon. She posted the Eggless Coffee Cake sometime back, and I made it a few days after. I made it, ate it and forgot about it; until few days back when I came across the photos and realized that it was not posted.
What appealed to me was not that it was eggless, but that she used no egg substitute for the cake! I almost expected mine to fall apart, for I made slight changes to her recipe… I have trouble following recipes word by word; but it did not. It was perfect and everyone loved it!!
The changes I made: I made it vegan too; so I used soy milk instead of milk. I used some chocolate/chips along with the coffee. I also made up some kind of ganache icing for the cake which worked too. Do give it a try, it is simple with only few ingredients, but a definite charmer.
Here is Sharmila’s Recipe. I have written my version below.
Vegan Chocolate Chip Coffee Cake
- 2 Cups All Purpose Flour
- 1/2 Cup Cooking Oil (better if you use a few teaspoons more)
- 1/2 Cup Soy Cup Milk
- 2.5 Teaspoon Baking Powder
- 1.5 Cups Sugar
- 1 Pinch Salt
- 1/2 Teaspoon Vanilla Extract
- 3/4 Cup Dark or Semi Sweet Chocolate Chips/Finely Chopped Dark or Semi Sweet Chocolate (Use Vegan Brand: Sunspire, Enjoy Life, Whole Food Brand etc)
- 4 Tablespoons Instant Coffee Powder (the granules are better) – use more or less as per taste .
- Coconut/Dark and White Chocolate shavings/or any fruit; for topping (Optional) – omit the white for vegan
For the Icing:
- 2.5 Cups Semi Sweet Chocolate Chips/Finely Chopped Dark or Semi Sweet Chocolate
- 3/4 Cup Soy Milk
- 1.5 Teaspoons Olive Oil/Any Cooking Oil
- 1 Tablespoon Instant Coffee Powder (Optional)
- 2 Tablespoons Maple Syrup (or Honey for non Vegan version)
Preheat oven to 375 degrees F.
Grind the sugar into a powder.
Combine oil, milk, vanilla extract, salt and sugar. Sift the flour and the baking powder in to the oil/milk mix. Add the coffee powder. Whisk everything together making sure there are no lumps. The mixture should not be too thick, neither too watery; more like a condense milk consistency. Add little bit more soy milk if it gets too thick and tight.
When the mix has reached the desired consistency and is lump free, gently fold in the chocolate chips/pieces in the mix.
Grease & flour a baking pan and pour the mix in it. Bake till a toothpick comes out clean.
Remove from oven only when the cake has cooled.
Cool the cake before spreading the ganache (Recipe below).
Vegan Chocolate Ganache Icing:
Put the Chocolate chips/finely chopped chocolate into a heatproof bowl.
Heat the soy milk, and the coffee powder in a pan over medium; switch off the heat as it just starts to boil. Pour all of the the hot liquid mix carefully over the chocolate and maple syrup. As the chocolate begins to melt, stir gently with a wire whisk until smooth and lump free. Whisk the olive oil in the ganache.
Let the ganache sit for about 10 minutes at room temperature; it should be thick but smooth enough to spread on the cake.
Do not refrigerate; it will get firm. (If you refrigerate the ganache, you will need to warm it back again before spreading)
Icing the Cake:
Stir the ganache again before spreading on the cake. Spoon it/pour it on the cake and spread it around. Let it cool.
Sprinkle the chocolate shavings on the icing if you are using them.
Slice by slice they were all gone in a single day. We had some friends over and we enjoyed some coffee with company with the all vegan coffee cake.