For the Coffee Cake:

  • 2 cups (250g) All Coconut or any Flour

  • 1 cup (200g) Coconut or Soft Brown Sugar

  • 1 tsp Baking Soda

  • 1/2 tsp Salt

  • 1/2 tsp cinnamon

  • 3 Tbsp Instant Coffee Powder

  • 2 Tbsp Hot Water

  • 1 cup (240ml) Soy Milk, Almond or Hazelnut milk

  • 2 tsp Vanilla Extract

  • 1/3 cup (80ml) Coconut Oil ( melted)

  • 1 tbsp flaxseed meal

  • 3 tbsp hot water

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For the Chocolate Frosting:

  • 4 cups (480g) Powdered (Confectioners) Sugar

  • 1/4 cup ( 60) vegan spread

  • 1 Tbsp Instant Coffee Powder

  • 4 Tbsp Cocoa Powder

  • 1-2 Tbsp Soy Milk, Almond or Hazelnut milk

  • 1-2 Tbsp maple syrup

For the chocolate sauce

  • 60 ml Melted Coconut Oil

  • 3 Tbsp Maple Syrup

  • 3 Tbsp cocoa powdee


  1. Preheat the oven to 350°F (180°C).

  2. Prepare your flax egg  by mixing 1 Tbsp of ground flaxseed with 3 Tbsp of hot water from the kettle. Allow to sit for a minute.

  3. Then mix the instant coffee with 2 Tbsp of hot water from the kettle into a thick paste. Mix this with the soy milk and add to the mixing bowl along with the vanilla, oil, and flax egg.

  4. Sift the flour into a food processor add the sugar, baking soda, salt and cinnamon. and all wet ingredients.

  5. Blend it briefly till smooth.

  6. Spray two 7 inch cake tins with non-stick spray and then place a circle of parchment paper at the base of each.

  7. Divide the cake batter evenly between the two cake tins.

  8. Place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

  9. Place the cakes onto a cooling rack to cool completely before frosting.

  10. Prepare your frosting by adding the powdered sugar, vegan spread and cocoa powder into the food processor. Mix the coffee powder with 1 Tbsp soy milk ( or any non dairy milk) and the vanilla and form it into a paste before adding it in. Start mixing at low speed, gradually increase speed until it’s thick and smooth. You may or not need the extra Tbsp of soy milk, just use as little as needed so that your frosting is very thick, but still spreadable.

  11. For the chocolate sauce: melt coconut oil ( in microwave if you like). Put it into food processor and add maple syrup and cocoa powder and blend it until completely all ingredients mixed together.

  12. Frost the cakes when cooled and decorate with melted chocolate drizzle and use your creation to share this act of giving :)