This coffee flavoured loaf cake is light, gently sweet, and infused with real coffee for a subtle, comforting flavour. It’s the kind of cake that’s easy to make on a whim, keeps well for a couple of days, and is perfect for slicing and enjoying throughout the day.
I bought a new loaf tin and was eager to try it out. I originally thought about baking bread, but I’m much more of a cake person, so a coffee loaf felt like the right choice. I don’t often drink coffee, but I do enjoy it in cakes and frostings, where the flavour feels softer and more rounded.
I made this loaf on a Friday and noticed that it actually tasted even better the next day after resting in an airtight container. The cake is made with very little oil, so it’s lighter in texture and not overly rich. It’s the kind of cake I don’t mind slicing into at any time of day, without feeling weighed down afterwards.
This coffee loaf cake works well as part of an easy afternoon tea spread, alongside other simple cakes and bakes.
One of the things I love most about vegan cakes like this one is how quick they are to prepare. From start to finish, the batter comes together in under 15 minutes.
And yes, while this was baking, BoyfriendLovlie paid a surprise visit with two red roses. He probably sensed cake in the oven somewhere in the distance. He also got the first slice — and approved.
If you enjoy simple loaf cakes like this one, you might also like our Vegan Banana Bread.
Vegan Coffee Loaf Cake
A light and gently sweet vegan coffee loaf cake made with real coffee. Easy to prepare, quick to bake, and perfect for slicing and enjoying throughout the day. This simple loaf keeps well and often tastes even better the next day.
Ingredients
- 300 g plain flour
- 150 g demerara sugar
- 1 tablespoon baking soda
- 1 tablespoon baking powder
- Pinch of salt
- 5–6 almonds, chopped (optional)
- 200 ml coconut milk (or other non-dairy milk)
- 50 ml vegetable oil
- 2 heaped tablespoons ground coffee (or strong instant coffee)
- 100 ml hot water
Instructions
- Preheat the oven to 180°C (350°F). Grease a loaf tin and set aside.
- Brew the coffee using the hot water. Set aside and allow it to cool slightly.
- In a large mixing bowl, combine all the dry ingredients.
- In a jug or separate bowl, mix the cooled coffee with the coconut milk and oil.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Mix well, but avoid beating the batter.
- Pour the mixture into the prepared loaf tin.
- Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool before removing it from the tin.
Notes
This coffee loaf cake keeps well for 2–3 days in an airtight container and often tastes better the next day.
For a stronger coffee flavour, use finely ground espresso or a very strong instant coffee.
You can add chopped walnuts, chocolate chips, or a simple coffee glaze if you want to dress it up.
A small note on the images:
This post has been refreshed with new photos. Some original images are kept at the end for readers who may recognise them from earlier visits.
Discover more from Veganlovlie: Scrumptious Vegan Recipes
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Hi Lovliebutterfly! <BR/><BR/>Thanks so much for tagging me–great to "meet" you and get to see your great blog! I’ll be visiting again, for sure 🙂 . <BR/><BR/>I’ll attempt to pass along the tag as soon as I can–hopefully, not too long!<BR/><BR/>Your cake looks fantastic. And what a great bf to bring you roses! 🙂
That cake is a masterpiece! It’s a pity that I don’t like coffee-tasting treats (although I like to drink coffee, weird…). I tried today a banana bread, and I guess it should look a little more like your cake…<BR/><BR/>And thanks for tagging me! I’ll pass it along as soon as possible!
ricki: I like your blog too! Nice recipes. And yes, the roses are still here on my desk! :)<BR/><BR/>alice (in veganland): I saw your banana bread. Well, if your boyfriend liked it, then there no need to worry!
That sounds grand. I’m not a vegan, but looking for a 2lb coffee cake. I’ve made vegan cakes before, and like you say, they’re great fun and quick to make. 🙂