Vegan coffee cake
I am someone who depends on drinking large amounts of coffee every day. Having that in mind, the only logical thing to do is – consume even more coffee by eating cake. While the vegan coffee cake is maybe not the best idea for people like me, I highly recommend it to the rest of you who have an ounce of self-control.
This recipe is very similar to most versions of vegan cheesecake that I made. I ended up making it from the ingredients that I already had in my kitchen. And it turned out wonderfully! If you are a coffee lover like me, or you just like coffee cakes, this one is made for you.
These cakes are creamy, delicious, refreshing and vegan. What’s not to like? If you keep reading you will also find out that it is very simple to make.
Some health benefits
While it is super delicious, this may not be the healthiest dessert on planet Earth. I did my best to reduce the sugar content, but it is still not all that healthy. However, there are some ingredients in it that you can benefit from (a lot). For example, cashews. It is my favorite nut, so I always make sure to mention the effects it can have on your body.
Many studies show that nut intake has a cholesterol-lowering effect, and there is emerging evidence of beneficial effects on oxidative stress, inflammation, and vascular reactivity. Cashews help lower LDL and increase the carrying capacity for HDL. They are protein rich and can help you lose weight.
Eating cashews can boost your immune system and lower the risk of gallstones. They are also rich in essential minerals, including copper, calcium, magnesium, iron, phosphorus, potassium, and zinc. This also means that they are super beneficial for your skin and hair.
Cashews contain nutrients that most people tend to forget about when they first start a vegan diet, but you really need those for your body to stay healthy, so make sure you incorporate them (and other nuts) in your meal plan (cakes or no).
A piece of advice
This recipe is not hard to pull off. If you ever made a vegan cheesecake, you should not have any problems with this, it is pretty much the same. But I (almost) always have something to add, so once again, I am leaving additional tips and tricks for you.
Let’s talk about some ingredients. In this recipe I used vegan margarine for the crust. Now I know that it is very unhealthy, but I think that it works better in cakes than coconut oil. That is just my personal preference. If you want you can always go with melted coconut oil.
Do not forget to soak the cashews for at least 8 hours. They need to soften up. Otherwise your cream will not turn ot that creamy. Use full fat coconut cream from a can. It is basically the cream that forms at the top of a coconut milk can. You should be able to find it at the Asian food section at the store.
Taste the cream before you pour it over the crusts, just to check if it is sweet enough for your liking. If you freeze the vegan coffee cakes completely, make sure to take them out and let them rest a bit in the fridge. This way they can soften up a bit before you serve them.
I only made a few vegan coffee cakes, so these measurements make about five very small cakes. If you need more than that, make sure to adjust the measurements. I also wanted to decorate them with some coffee beans, but I couldn’t find any. So I used an almond and some cane sugar.
Vegan coffee cake
- For the crust:
50 g of Lotus Biscoff cookies
20 g of vegan butter (melted)
- For the filling:
150 g of raw cashews
150 g of coconut cream
90 ml of maple syrup
20 ml of coconut oil
2 tsp of instant coffee
- Soak the cashews in a bowl of water overnight (or for at least 8 hours). Set them aside and begin by making the crust. Put the Lotus cookies in a blender and blend until all the larger pieces are gone. Melt the vegan butter (over low heat). Mix together the ground cookies and the melted butter. It should have a dough-like texture.
- Take a silicone cake mold and divide the cookie base between 5 small cake molds (a heaping teaspoon for each). Press them down with your fingers to form an even cake crust. Place the mold in the freezer.
- Next, prepare the filling. Drain the cashews. Put them in a blender along with the coconut cream, maple syrup, coconut oil and instant coffee. Blend everything until you get a light-brown, creamy texture. Take the silicone mold out of the freezer and pour the coffee filling over the five cookie crusts.
- Return everything to the freezer and leave it there until completely frozen. After a few hours take the vegan coffee cakes out of the molds and leave them in the fridge. When they have softened up, they are ready to be decorated and served.
If you liked this recipe, make sure you check out my other recipes like:
Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan coffee cakes. If you did something differently, I would also like to hear that, I’d love to see the things you come up with.
P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi.
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