This is a wonderful simplified version of the classic that genuinely tastes fabulously. This is an indulgent, vegan version, that is far from healthy but makes a wonderful treat. Growing up there was often coffee cake down in our local tennis club at special competition days and it was always our favourite - here is a wonderful tribute to those days!
400g self raising flour
300g icing sugar
200ml vegan butter
200ml black coffee (strong ideally)
400g icing sugar
200g vegan butter
1.5 tbsp finely ground coffee
Preheat the oven to 180 degrees C
In a large mixing bowl sieve in the flour and the sugar and mix well
Melt the vegan butter in a saucepan, remove from the heat and add the brewed coffee and mix well.
Add the coffee, butter mixture to the flour and sugar and mix well.
Line 2 x 8 inch spring form tins / 20 cm tins with baking parchment.
Divide batter equally between the 2 x 8 inch springform tins and bake in the preheat oven for 30 mins until a skewer inserted comes out clea
Take the cakes out and leave to cool
To make the butter cream: In a large bowl add the vegan butter and using a fork start to break down. Sieve in the icing sugar and continue to work with a fork or whisk - this will take up to 3-5 mins until it comes together so give it time and be patient. If you do have a stand mixer or electric mixer you could use this.
Once the cakes are cool use a serrated knife to level the cakes so that they both have a flat top and bottom
On a plate add a 1 tsp of coffee butter cream and fix one of the cakes to the plate so it wont slide around when decorating. Add ½ the butter cream ontop of one of the cakes and spread it out evenly and bring right to the edge.
Carefully add the second cake on top and add the remaining butter cream and spread out evenly right to the edge. You could use a piping bag if you wanted to be artistic!
Cut and enjoy!
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