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Tuesday, 15 August 2017

Vegan chocolate coffee cake | ft Vivani

Vegan, gluten-free, wheat-free

This is honestly one of my favourite cakes I have made yet! 
I am the biggest coffee fan and wanted to make a coffee cake for ages! I have combined coffee & chocolate to create this decadent (and extremely moorish) chocolate coffee cake with a light coffee buttercream frosting, a latte cream filling and a dark chocolate drizzle.
The chocolate cake is light, crumbly, moist...just the perfect chocolate cake! Plus, how stunning does it look *drooling*!!!

I did a light crumb coat for this rustic effect and added some little stars with left over buttercream. I think it looks bakery style and I love it! 

This cake incorporates one of my favourite chocolates...VIVANI
You can read about Vivani on one of my previous blog posts here

I used the Vivani 70% dark cooking chocolate to create this mouth-watering cake. It's easy to melt and tastes delicious! It's rich, creamy and luxurious.

Vivani chocolates are always high quality and never fail's to impress, especially this cake...YUM!
This cake is easy to make and would be the perfect treat for an afternoon tea or special occasion! 
It's one of the best cakes I've ever enjoyed. I love this recipe so much and I'm extremely happy to share it with you all!
Happy baking :)

Preparation- 10 minutes
Baking time- 28-30 minutes
Serves- 12
Level- Easy

Ingredients for the cake
-480ml of almond milk
-2 teaspoons of apple cider vinegar
-420g of self-raising flour (I use gluten-free)
-490g of golden caster sugar
-2 tablespoons of cacao powder
-2 tablespoons of coffee powder (I use dry espresso powder)
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-Pinch of salt
-120g of coconut oil (melted)
-4 teaspoons of vanilla extract

Ingredients for the frosting
-230g of vegan butter (I use Tomor)
-400g of icing sugar
-1 teaspoon of vanilla extract
-3 tablespoons of coffee (I use brewed espresso, chilled)
-2 teaspoons of cocoa powder

To make the cake
Step 1- Preheat your oven to 178 degrees c and line two 9inch cake tins with grease-proof paper.

Step 2- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, cacao powder, coffee powder, baking powder, bicarbonate of soda and salt.
Mix well to combine.
Step 4- Add the coconut oil and vanilla to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix.
Step 6- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 28-30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the frosting
Step 1- In a bowl or stand mixer, cream the butter on high then add in icing sugar, vanilla extract, coffee and cocoa powder.
Add milk if needed.

Step 2- Level off your cakes (if needed) with a sharp knife.

Step 3- Layer the cakes with equal amounts of buttercream. Make sure on the top layer to turn the cake upside down for a flat top.

Step 4- Crumb coat the whole cake and pop into the fridge for an hour to chill.
I crumb coated the cake with the coffee buttercream then patched on some of the left over latte buttercream for this rustic effect.
(Watch this amazing video for tips on how to frost a cake)

Step 5- Once the frosting is firm, I decorated my cake with some extra frosting in a piping bag fitted with a Wilton 2D tip and added some stars around the top of the cake, a drizzle of melted Vivani chocolate, a dusting of cocoa and some grated Vivani chocolate & coffee beans.
Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!


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Holly Jade


  1. Omg your cakes are getting better and better. This looks truly amazing, Holly x

    1. Hello, Aww thankyou so much! This means alot to me! :) x

  2. This cake looks so good. It's perfect for my son who has food allergies. I just wonder if you have any suggestion as far as the self-raising gf flour because I couldn't find any where we live. Thank you!

  3. This looks amazing! Going to have a go at making it today for a birthday cake!

    Though I'm a little confused about the frosting - do the ingredients listed for frosting make the latte buttercream or coffee buttercream? You mention crumb coating with the coffee before using the leftover latte buttercream but the recipe seems to only make one type of buttercream?

  4. Isn't 490gr of sugar too much?

  5. The information you've shared in this blog is awesome.I hope it will be fruitfull for me.Thank you so much for sharing such usefull information and keep posting.
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