Monday 17 June 2019

Indy Power: The ultimate gluten-free, dairy-free and vegan coffee cake


Coffee cake by Indy Power
Coffee cake by Indy Power
Indy Power

Indy Power

With dreamy whipped coconut and cacao icing, this coffee cake is a cut above your average joe.

Coffee Cake

Really whipping the coconut yoghurt is the secret to this thick, pillowy icing - so don't cut corners here.

Gluten-free, dairy-free & vegan


For the cake:

3 tbsp (45ml) strong coffee

175ml chickpea water, from a tin of chickpeas

375ml maple syrup

360g ground almonds

180g buckwheat flour

2 tsp baking powder

1 tsp cacao powder

For the icing:

250g coconut yoghurt

3 tbsp maple syrup

1 tbsp cacao powder

3 tbsp strong coffee

30g toasted nuts


Preheat the oven to 170°C (325°F, Gas Mark 3).

Make a double-strength cup of coffee.

Step 1: whip to stiff peaks

Add the chickpea water to a large bowl and use an electric whisk to whisk on high until stiff peaks form, about 5 full minutes.

Then continue whisking while gradually pouring in the maple syrup and coffee.

In a separate bowl, combine the ground almonds, buckwheat flour, baking powder and cacao powder.

Step 2: add coffee and maple syrup

Gradually whisk the dry ingredients into the wet.

Step 3: Add dry ingredients

Grease two 20cm cake tins. Divide the batter evenly between the two.

Bake for about 35 minutes until a cake tester comes out clean. Leave to cool completely before removing from the tins.

When the cakes are cool, add the coconut yoghurt to a large bowl with the maple syrup and cacao powder, and whip using an electric mixer for about 5 minutes, until whipped and thick.

Pour in the coffee and whisk for another minute. Ice the cakes, then sprinkle with toasted nuts.

Tried this recipe?

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