Friday, 15 May 2015

Coffee Cake

Growing up, my Mum used to bake some delicious cakes for our family to enjoy. One of my favorites was a coffee sponge cake, sandwiched together with vanilla buttercream and topped with a deliciously strong coffee icing. I haven't had it since going vegan and have had trouble trying to make coffee sponge in the past, but a few days ago I finally managed to recreate this delicious cake.

If you want thicker sponge layers simply double the recipe and bake the sponges for 10-15 minutes longer.

Coffee Cake
Recipe by Charis Mitchell
Serves 8

For the sponges
1 1/2C self-raising flour (or plain flour + 2 heaped teaspoons baking powder)
1tsp baking soda
Pinch of salt
1C sugar
2tsp heaped instant espresso powder
1/3C vegetable oil
1C almond or soy milk
1/3C water

For the buttercream
2Tbsp vegan margarine or buttery spread
3-4C powdered sugar
1tsp vanilla extract
2tsp almond or soy milk

For the icing
1/2tsp instant espresso powder
1-1 1/2C powdered sugar
2-4Tbsp water

Preheat the oven to 175/350 and line two 10cm round cake tins with grease proof paper.
In a large mixing bowl combine the dry ingredients. Make a well in the center and add the wet ingredients, whisking well until very few lumps remain in the batter. Pour into the cake tins and smooth the tops. Bang on the surface a couple of times to pop any air bubbles.
Bake in the preheated oven for 20-25 minutes, or until the cakes are spongy and a knife inserted into the center of one of the cakes comes out clean.
Turn the cakes out of the tins and onto a wire rack and leave to cool completely while you make the buttercream and icing.

Make the buttercream by creaming together the margarine, vanilla and powdered sugar, adding milk as needed until a thick but spreadable frosting forms. Set aside.

To make the icing simply mix together the powdered sugar, coffee and water until you get a nice thick but pourable icing.

Place one of the sponges top side up on a plate or serving dish and spread the vanilla buttercream evenly over the surface of the sponge. Carefully place the second sponge on top and then pour on the coffee icing. Leave to set slightly before serving.

Keeps well in an airtight container for up to a week.