The definition of a show-stopping bake, this Vegan Coffee Sheet Cake is topped with a whipped coffee Swiss meringue buttercream.
Ingredients for the cake
- 200ml of dairy-free milk
- 1 teaspoon of apple cider vinegar
- 3 tablespoons of coffee granules + 2 tablespoons of hot water
- 200g of self raising flour
- 40g of cocoa powder
- 100g of caster sugar
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 50ml of sunflower oil
Ingredients for the buttercream
- 2 tablespoons of coffee granules + 1 tablespoon of hot water
- 120g of dairy-free block butter (see notes*)
- 50g of icing sugar
- 20ml of aquafaba (chickpea brine) see notes*
- White caviar sprinkles (see notes*)
- Coffee beans (optional)
- Preheat your oven to 180 degrees c fan and line a 8×8 inch square cake tin with grease-proof paper. Allow the paper to hang over the tin, this makes it easier to remove the cake when baked.
- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
- Mix the coffee granules and hot water in a bowl. This makes a coffee concentrate.
- In a large mixing bowl, sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda. Mix well to combine.
- Add the oil and coffee concentrate into the ‘buttermilk’ and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix.
- Pour the batter into the lined tin. Use a cranked pallet knife to smooth out the batter, making sure to get it into the corners of the tin.
- Make sure to tap the tin on the worktop one or two times to remove any air bubbles.
- Pop the cake into the middle of the preheated oven and bake for around 20 minutes. You will know it is done when you put a knife or skewer down the middle of the cake and it comes out clean and it’s springy to the touch.
- Allow the cake to cool in the tin for 10 minutes then carefully transfer onto a cooling rack. Allow to cool fully before frosting. You can even place the cake in a sealed container once cool then frost the day after. It’s a very light sponge so be careful with it when removing from the tin.
- Mix the coffee granules and hot water in a small bowl and mix until combined. This creates a coffee concentrate, which will flavour the buttercream.
- In a large mixing bowl, add in the dairy-free butter and whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Sift in the icing sugar and whip on high speed for a couple of minutes to incorporate it.
- Pour in the aquafaba and coffee concentrate. Whip for 5 minutes until it turns light and creamy. Don’t over whip it or it can become too soft. If it does, just add in more icing sugar until it’s thick and creamy. The buttercream should be very light and airy. Add more chunks more butter to get it to the right consistency.
- Dollop the buttercream on the sheet cake and use a cranked pallet knife / off set spatula to swirl it around.
- Why not decorate the cake with some whole coffee beans and vegan sprinkles?! Go all out and serve it with some vegan caramel sauce.
To store: Serve fresh or store in a sealed container at room temperature. Allow to come to room temperature for around 20 minutes before serving. Best eaten within a few days!
What is aquafaba? Aquafaba is the water from a can/tin of Chickpeas.The Chickpea water or brine as its called, acts as an amazing egg substitute for cakes, meringue buttercreams etc.
What vegan block butter to use? As Swiss meringue uses liquid from the aquafaba, having a stiffer butter is key. I like the Naturli Vegan Block.
- Cook Time: 20 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
Keywords: vegan coffee cake, coffee cake, mini coffee cake, vegan mocha cake, sheet cake, coffee sheet cake, mini coffee sheet cake