Some people call 'coffee cake' any kind of cake that's served with coffee. But this is an actual coffee-flavoured cake that's made with wholefoods and is vegan to boot. Also easy to use gluten-free flour. The coconut sugar gives it a gorgeous dark caramel colour. It's a light, fluffy cake great with a cuppa, of course. It's from Deliciously Ella: A Plant-based Cookbook (Yellow Kite, 2018). 

3 Tbsp instant coffee granules (or strong espresso coffee)

2 Tbsp boiling water

450g flour (I used wholemeal and white spelt)

200g ground almonds

2 tsp baking powder

2 tsp baking soda

400g coconut sugar

600ml milk (I used rice)

100ml vegetable oil (I used rice bran)


250g cashews, soaked overnight, then drained

2 Tbsp milk of choice

just under 1/2 c maple syrup

1 tsp cinnamon

sliced almonds or walnuts, toasted

Preheat oven to 190C. Line 2 x 23cm round sponge tins with baking paper.

Dissolve coffee granules in the water and set aside.

In a large bowl whisk together the flour, almonds, baking powder, baking soda and sugar until no lumps remain.

In a jug mix the milk, oil and cooled-down coffee. Whisk into the dry ingredients until the batter is smooth.

Pour evenly into your two tins and bake for 25-30 min until cooked through. Leave cakes in the tins to cool for at least half and hour, then transfer to a wire rack.

Place all icing ingredients into a high-speed blender or food processor and blitz until smooth and thick.

Once fully cooled, trim the tops of your cakes so they will stack better. Place one cake bottom side down onto your serving plate and top with half the icing. Place the other cake upside down on top and cover with the rest of the icing. Decorate with toasted nuts or coffee beans.