Vegan Coffee Cake
This vegan coffee cake is soft, spongy, moist, and packed with an indulgent coffee flavor. It is also a super easy recipe to make with simple ingredients you already have in your pantry!
Preheat the oven to 340F or 170C. Prepare your springform pan by oiling it and dusting it with flour.
Make the coffee milk by dissolving 2 teaspoons of Javy Coffee Concentrate into 1 ⅓ cup of soy milk; mix well with a spatula or milk frother.
Then in a bowl, sift in flour, cinnamon, baking powder, baking soda, sugar, and brown sugar and mix with a hand mixer or with a whisk for a few seconds. Add coconut oil while mixing. Once all the ingredients are combined take 1/2 cup of the mixture and save for later.
Add the coffee milk and mix for a few until you get a creamy consistency. Don't over-mix the batter. Over-mixing will result in a dense, heavier cake.
Transfer the cake batter into the springform pan, and scatter the mixture we save before all over the top. This will add a crusty layer to the cake.
Bake in the oven at 340F or 170C for 40 to 50 minutes. To check doneness Insert a toothpick in the cake at the 40 min mark, if it comes out dry, then the cake is ready.