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Coffee Lover’s Cake with Creamy Chocolate Frosting


  • Author: Liv B
  • Prep Time: 15 mins
  • Cook Time: 43 mins
  • Total Time: 2.5 hours with cooling time
  • Yield: 8 slices 1x

Description

A moist, coffee flavoured cake, covered in a lusciously creamy chocolate frosting.


Scale

Ingredients

  • 1 cup sugar
  • 1/2 cup aquafaba (liquid drained off the can of chickpeas)
  • 3/4 cup oil like canola
  • 2 tsp vanilla extract
  • 3/4 cup brewed coffee
  • 1/2 cup nondairy milk like oat, almond or soy
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt

Creamy Chocolate Frosting:

  • 4 tbsp vegan butter, softened
  • 3 tbsp cocoa powder
  • 2 tbsp nondairy milk
  • 1 tsp vanilla extract
  • 2 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 375 F. Line a 10 inch round cake pan with parchment, or grease and flour it so it doesn’t stick. Set aside.
  2. In a large bowl, combine the sugar and aquafaba and using an electric mixer or a whisk, beat until light and fluffy, about 2 minutes.
  3. Add the oil, vanilla, coffee, and milk and stir to combine.
  4. Add the flour, baking powder, baking soda and salt and mix until fully combined and only a few small lumps remain.
  5. Pour into the prepared cake pan and bake 42-44 minutes, until golden brown on top and a toothpick inserted in the centre comes out clean or with. a few crumbs clinging to it – no wet batter should come out on the toothpick. 
  6. Let the cake cool in the pan almost completely before removing and transferring to a wire rack or cake stand to cool completely.
  7. Meanwhile, in a mixing bowl, combine the vegan butter, 2 tbsp nondairy milk, cocoa powder and vanilla and mix to combine. Add 1 cup of powdered sugar and beat until creamy. Add the other 2 tbsp nondairy milk and the rest of the sugar and beat until smooth and creamy. Refrigerate until ready to use.
    Leftover cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge up to 5 days.

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