Description
A moist, coffee flavoured cake, covered in a lusciously creamy chocolate frosting.
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
- 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.
- 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.
- Add the oil, vanilla, coffee, and milk and stir to combine.
- Add the flour, baking powder, baking soda and salt and mix until fully combined and only a few small lumps remain.
- 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.Â
- Let the cake cool in the pan almost completely before removing and transferring to a wire rack or cake stand to cool completely.
- 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.
- Prep Time: 15 mins
- Cook Time: 43 mins