If there is one thing I love, it's coffee. I had my first cup at around the age of 18, and we are approaching two full decades of my undying love for it.
And if there is something else that I enjoy, that is adding coffee to desserts. Usually, espresso is added to chocolate cakes, whether freshly pulled or in an instant powder form, but it goes perfectly with vanilla, as well.
This little gem is quite frankly vanilla latte in cake form. Soft and tender vanilla cake, a swirl of espresso throughout, and a cloud of whipped vegan cream on top. An adorable little everyday vegan cake that you can enjoy after a hearty meal or with the afternoon coffee.
Ingredients
For the cake
200 grams plain flour
200 grams granulated sugar
1 teaspoon baking soda
2 teaspoon apple cider vinegar
60 millilitres vegetable oil
1 teaspoon vanilla bean paste
250 millilitres water, divided
1 heaping teaspoon instant espresso powder
For the frosting
100 millilitres vegan double cream, cold
2 tablespoons icing sugar
½ vanilla bean
Preparation
Let the oven preheat to 180°C and line a square cake pan (18x18 cm) with baking parchment, bottom and sides. This will allow for an easier removal from the pan later on.
Sift together the plain flour and baking soda, and add them to a medium bowl. Add in the sugar, and whisk well to combine. In a separate bowl, whisk together the espresso powder with a teaspoon or two of water. We are aiming for a paste, not liquid. Pour the rest of the water oil, vinegar, and vanilla into the dry ingredients, and whisk everything together until just combined, so the cake stays tender and soft.
Pour about half of the batter into the prepared pan, add the espresso paste to the rest and gently mix it through, and randomly pour it over the vanilla batter, to form the marble effect. Bake immediately, in a nicely preheated oven, at 180°C, for about 30 or so. Check it with a toothpick, making sure it does not dry out. Let the cake cool in the pan completely before frosting.
To frost, scrape the seeds from the vanilla bean and add them to the vegan cream. Sift in the icing sugar and whip until soft peaks form. Frost the cake and serve immediately. Yields 9 rich servings or 16 smaller ones.
