Vegan Chocolate and Coffee Cake

There are perfect combinations, and today in the coffee recipes section, we’ll show you one of them: one that many coffee lovers love. Have you tried chocolate and coffee cake? Well, we’ll give you a recipe for a vegan chocolate and coffee cake where taste, texture and sponginess take the lead.

Unlike the traditional recipe (which includes eggs and milk), this vegan version of chocolate cake gives you the chance to create a delicious, spongy, chocolate-coffee-flavoured dessert with just a few ingredients.

Let’s see the recipe!

Vegan Chocolate Coffee Cake Recipe

Chocolate and coffee are flavours that most people like separately, but together they are already a bomb of flavours and aromas. This recipe for vegan chocolate and coffee cake is extremely fluffy and delicious. We challenge you to try to find a difference between chocolate and coffee cakes that contain eggs and animal milk when preparing them.

Ingredients of Vegan Chocolate Coffee Cake

  • 150 gr. of pastry flour.
  • 50 gr. of pure cocoa powder without sugar.
  • 170 gr. of sugar.
  • 200 ml. of water.
  • 1 heaped spoonful of soluble decaffeinated coffee.

(Note: If you want a stronger and more powerful flavour, change the spoonful of soluble decaffeinated coffee for a cup of your favourite freshly brewed coffee).

  • 1 teaspoon of baking soda.
  • 1/4 teaspoon of salt.
  • 1/2 teaspoon of vanilla essence
  • 70 ml. apple or rice vinegar If you do not have either of these two vinegars, you can use the commonly used vinegar without any problem.

To decorate:

  • Glass sugar to sprinkle, or you can use crushed peanuts or any other seed you like.
vegan chocolate caffee

How to make a vegan chocolate and coffee cake (step by step)

We start by preheating the oven to about 180°C. Now, in a preferably removable mould, we will grease the entire surface of the mould with butter or margarine. Then sprinkle with flour and remove the excess from the mould.

Note: You can change the flour that covers the mould for cocoa powder; this will give the cake more intensity of flavour.

In your coffee maker or coffee machine, we will make your 200 ml of coffee. When you have it ready, let it cool down.

Mix the dry ingredients (baking flour, cocoa, baking soda, salt and sugar) in a bowl and stir well.

In another container, we will put the coffee, the vinegar, the vanilla essence and the oil. We beat the ingredients with a balloon or a hand blender (it is not necessary to use an electric mixer).

When we have a homogeneous mixture, we are going to incorporate the liquid ingredients into our flour mixture. We mix with encircling movements until everything is unified and the mixture does not show any lumps.

Pour the mixture into the previously greased and floured mould. We will leave it baking for about 25 minutes until you can stick a toothpick or knife in the centre and it comes out clean.

Let it cool down a bit before unmoulding the cake and then when it is out of the mould.

When it is warmer, we can decorate our vegan coffee and chocolate cake with icing sugar or impalpable sugar on top of the cake. If you prefer a much crunchier topping, you can add peanut pieces, pistachios or almonds.

Now, if, in your case, you have a Thermomix or another food processor that resembles it, we will show you the adapted version so that you can prepare it easily and from the comfort of your food processor.

Vegan chocolate and coffee cake recipe with the Thermomix

Before starting the recipe, did you know that using recipes that are characteristic of a type of diet is an innovative way to expand our range of flavours, aromas, spices and preparations that we were not aware of when making a dish?

Many of the world’s best-known dishes have been reinvented and adapted to the different diets that exist today, using other ingredients and preparation methods, but without losing the original essence of the mother recipe. And that is exactly what is happening with this recipe for vegan chocolate cake.

So, dare to experiment with flavours and, if possible, prepare them with coffee.

Ingredients for Vegan chocolate and coffee cake with Thermomix

For the cake, we will need

  • 300 gr. of pastry flour.
  • 260 gr. of brown sugar.
  • 2 teaspoons of baking soda.
  • 1 teaspoon of salt.
  • 80 gr. unsweetened cocoa powder.
  • 2 teaspoons of chemical baking powder
  • 30 gr. of soluble coffee of your preference (Note: You can use decaffeinated coffee, as we saw in the previous recipe)
  • 240 gr. of sunflower oil
  • 260 gr. of soya drink.
  • 2 teaspoons of liquid vanilla

For the decoration we will need:

  • 100 gr. of chocolate for dessert (50% cocoa)
  • 20 gr. of sunflower oil
  • 200 gr. of margarine in pieces
  • 1 teaspoon of soluble coffee.
  • 40 gr. of soya drink

How to make the vegan chocolate and coffee cake in the Thermomix

We will start as in the previous recipe, preheating the oven to 180°C.

In the mould of your preference, we will spread oil on the walls and surfaces of the mould and then flour it. You can skip this step if you have baking paper; if you do, line the base.

Put all the dry ingredients in the Thermomix glass and mix for 10 seconds at speed 5.

Now, add the oil, the soya drink and the vanilla and mix for 45 seconds more at speed 4. With the help of a spatula or pastry spoon, we will pass our mixture to the previously prepared mould and spread it with the help of the spatula.

Please take it to the oven for about 50 minutes at 180°C.  Remove from the oven and leave to cool on a wire rack.

While the cake cools down, we will prepare the topping that we will use to decorate our vegan chocolate and coffee cake.

With the help of our Thermomix, grate the chocolate for 2 seconds at speed 7.  Then we will let the chocolate melt for 5 minutes at 50°C and speed 2. Now, we put the butterflies on the blades and in the glass of the Thermomix, we will add the margarine, the oil, the sugar, the soluble coffee and the soy drink. Mix everything well for 30 seconds at speed 3.

Finally, wait until the cake is still hot. If necessary, you can move the cake to the fridge to get its temperature down faster.

Similarly, you can keep your coffee topping in the fridge until you see the ideal moment to decorate the cake.

This vegan chocolate and coffee cake recipe is a perfect alternative for children (and adults) who are lactose intolerant or allergic to eggs.

All that remains to be said is: Enjoy it!