Vegan coffee pound cake



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Baking/Cooking Time


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Baking Temp Details




Short Recipe Description

My mom is the one who.introduced me to baking when I was 5 years old. And I loved making cakes for all her birthdays and mothers day every year right up till I got married. Her favourites were always tea cakes with simple frostings on top and she loved flavours like vanilla , chocolate and coffee. Here is a vegan twist on one of her favourite Bundt cakes and this was actually made for me by my son and hubby last week for mother's day ! 🙂

Additional Categories

Healthy Grain

Vegan Cream cheese 120 g
Vegan butter 150 g
Icing sugar 250 g
Vanilla extract 2 ml
Fab coffee essence 5 ml
Flax eggs 2 nos (2 tbsp flax seed powder mixed with 1/2 cup hot water)
Flour 200 g
Baking powder 1/2 teaspoon
Baking soda 1/2 teaspoon
Instant coffee powder 2 tablespoons
Vegan Chocolate chips 1/4 cup

1. Sift together the maida , baking powder and baking soda.
2. In a separate bowl cream together the vegan butter and cream cheese until soft . Then add the icing sugar in 3 batches, beating after every addition till soft and fluffy. Now add the flax eggs, coffee powder, vanilla extract and fab coffee essence and beat it all well together. If the mixture tends to split then add a spoonful of the flour mixture and it should come together again.
3. Now fold in the sieved flour mixture in 3 batches. If the batter feels dry or too thick you can add a couple of tablespoons of almond or soy milk. Lastly fold in the chocolate chips.
4. Pour into a prepared Bundt pan and bake in a preheated oven at 180c for about 40-50 minutes or till baked through (a toothpick should come out clean). Allow to cool innthe pan for 10-15 minutes before demoulding.
5. Pour over with some prepared chocolate ganache or syrup of choice once cooled.
6. You can replace all the vegan options above with regular dairy alternatives and flax eggs with normal eggs too for a non-vegan cake.


Baker Tips/Notes

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