Vegan Chocolate, Coffee and Vanilla Swirl Cake

Vegan Chocolate, Coffee and Vanilla Swirl Cake

This delicious swirl cake is a must try for your next dinner party or afternoon time!

Time: 45m
Serves: 8-10

Ingredients:

1 1/2 cups cake flour 
1/3 cup almond flour
2 teaspoons baking powder 
Pinch of salt
1 cup of brown sugar
2 teaspoons instant coffee
1/3 cup cocoa powder  

Wet:

135g dairy free yogurt or coconut cream
1/3 cup coconut oil melted
2/3 cup of plant-based milk

 Icing:

2 heaped tablespoons of vegan butter 
1 cup icing sugar 
1/3 cup of cocoa powder

Directions:

Preheat your oven to 180 °C and spray your cake tin. You can also use a bundt cake tin.

In your mixing bowl add in all the dry ingredients except for the coffee and cocoa powder.

Mix and add in the wet ingredients.

Now divide the mixture into two.

Add the coffee and sieve in the cocoa powder and mix.

Add 1/4 cup of the plain vanilla cake batter to your cake tin and then 1/4 cup of the chocolate and coffee  cake batter. Repeat alternating the two batters. 

Place your cake tin in the oven to bake for 22-25 minutes or until a knife comes out clean when inserted.

Allow to cool and once the cake is completely cooled mix together the ingredients for your icing.

Sieve into a bowl the Icing sugar and cocoa powder.

Mix in the vegan butter until you have a creamy smooth icing.

Ice your cake and enjoy!

 

*Recipe and photos by Michaela Leach @health_ailgnment