Fluffy Vegan Coffee Loaf Cake

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  1. Preheat your oven to 350°F (175°C).
  2. Grease and line a loaf pan (9×5 inches or similar) with parchment paper.

2. Mix the Wet Ingredients:

  1. In a large bowl, whisk together the plant-based milk and vinegar. Let it sit for 5 minutes to create a buttermilk effect.
  2. Add the cooled coffee, oil, sugar, and vanilla extract. Mix until smooth.

3. Combine Dry Ingredients:

  1. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  2. Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined; avoid overmixing.
  3. If using nuts or chocolate chips, fold them in at this stage.

4. Bake the Cake:

  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  2. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

5. Prepare the Coffee Glaze:

  1. In a small bowl, whisk together the powdered sugar and brewed coffee until smooth.
  2. Drizzle the glaze over the cooled cake, letting it drip down the sides for a rustic look.

Serving Suggestions:

  • Serve slices with a warm cup of coffee or tea.
  • Top with vegan whipped cream or a sprinkle of cocoa powder for added indulgence.

Storage:

  • Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
  • The cake can also be frozen (without glaze) for up to 3 months. Thaw and glaze before serving.

Tips for Success:

  • Coffee Strength: Use strong brewed coffee or espresso for a richer flavor.
  • Fluffy Texture: Avoid overmixing the batter to keep the cake light and airy.
  • Customizations: Add a pinch of cinnamon or cardamom for a spiced twist.

This fluffy vegan coffee loaf cake is an easy, crowd-pleasing recipe that’s full of rich flavor and perfect for any time of day. Enjoy! ☕🍰✨

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