Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Coffee Cake with Coconut Sorbet

Guest Chef Recipe

Coffee Cake with Coconut Sorbet
Courtesy of Vanilla Black
3 spoon difficulty rating

Serves:

Coffee Cake with Coconut Sorbet

Yes it really is a coffee cake, just not as you know it! Delight your friends with this unique twist on a classic recipe, not to mention the amazing flavour/texture combination! Thank you Vanilla Black!

PS You will need electronic scales for this recipe - the quantities are very precise.

Ingredients: 

Coffee Cake

  • 187g plain flour
  • 16g cocoa powder
  • 4.6g baking soda
  • 200g caster sugar
  • 3g fine salt
  • 5g white wine vinegar
  • 4.5g vanilla paste
  • 67g vegetable oil
  • 180g brewed coffee – at room temperature
  • 60g Kahlúa

Coconut Sorbet

  • 800g coconut milk
  • 100g caster sugar
  • 50g glucose
  • 150g desiccated coconut
  • 25g Malibu

Coconut Crumb

  • 100g desiccated coconut
  • 70g vegan margarine
  • 230g caster sugar
  • 130g coconut oil
  • 300g plain flour

Espresso Fluid Gel

  • 350g brewed coffee
  • 50g caster sugar
  • 5g agar-agar

 

Method: 

Coffee Cake

  1. Sift the flour, cocoa powder and baking soda together into a high powered food processor and add the sugar and salt.
  2. Combine the wet ingredients in a container.
  3. Add the wet ingredients to the dry and combine thoroughly with the paddle function on the food processor.
  4. Transfer to a silicone tin mould (or thoroughly greased oven proof container) and bake in the oven at 180°C/350ºF/Gas Mark 4 for 35 minutes.

Coconut Sorbet

  1. Combine all of the ingredients in a pan and bring to a simmer.
  2. Remove from the heat and transfer to a container – leave to infuse for 1 hour.
  3. Pass through a fine chinois (or nut milk bag, muslin or pair of tights!) and leave to cool to room temperature.
  4. Churn in an ice cream machine (or freeze, then chop into pieces and blend then freeze again). 

Coconut Crumb

  1. Toast the desiccated coconut in the oven at 160°C/310ºF/just under Gas Mark 3 until golden brown.
  2. Meanwhile in the food processor with the paddle attachment, cream the butter and sugar until light and fluffy, then add the coconut oil and paddle to incorporate.
  3. Sift in the flour in two batches and beat on low speed to incorporate.
  4. Spread the mixture out on a tray and bake in the oven at 160°C/310ºF/just under Gas Mark 3 until golden brown, then remove from the oven and leave to cool to room temperature.
  5. Combine with the toasted desiccated coconut and keep to one side until needed.

Espresso Fluid Gel

  1. Bring all of the ingredients to a rolling boil while whisking.
  2. Remove from the heat and pass through a fine chinois (or nut milk bag, muslin or pair of tights) into a tray.
  3. Leave to cool to room temperature before chilling to set the gel.
  4. Cut the gel into rough pieces and blend in the blender until smooth. Transfer to a squeeze tube (or use an old ketchup or mustard bottle). 

Arrangement

Arrange the crumbs on a plate, squeeze spots of coffee randomly on the plate. Break the sponge into pieces and arrange. Finally add a scoop of the sorbet and serve.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 28 of 28
Tomato, White Bean & 'Feta' Salad
A nice filling twist on this classic Greek salad. Very quick, easy and perfect for sunny days, picnics and barbecues.See recipe »
Tortilla De Patatas
This is one of the most commonly served dishes in Spain. Bars and cafes serve it as a starter or...See recipe »
Vegan Scones with Jam & Cream
Fancy a spot of afternoon tea? These scones are very quick, easy and delicious!See recipe »
Mexican Jackfruit Flatbread Pizza
If you are looking for a pizza that is big on flavour without the hassle of proving dough then this...See recipe »
Aubergine & Green Lentil Koftas
These Lentil Koftes are a fantastic way to enjoy the flavours of the middle east from your own home. The...See recipe »
Cheatin' Tofu Katsu Curry
This is an amazingly quick way of making a katsu curry! You can also use the panko covered tofu in...See recipe »
Quick Quinoa Salad
This can be made really quickly if you use pre-cooked quinoa (eg Merchant Gourmet) and makes for a very healthy,...See recipe »
Loaded Nachos (supermarket style)
These nachos are great to share with friends or for when you fancy a bit of no hassle indulgence! There...See recipe »
Instant Gnocchi (supermarket style)
This is such a quick recipe (5-10 minutes) and can be easily adapted depending on what veg you fancy. Grab...See recipe »
Cheatin' Chana Masala
This is a very simple chana masala recipe using a masala paste for when you're short of time! Easy but...See recipe »
Vegan Cheese Ploughman's Sandwich
A ploughman's sandwich and deliciously vegan. If you're feeling lazy, Waitrose and Sainsbury's offer a tasty one in their sandwich...See recipe »
Easy Protein Wrap
These wraps are full of protein and perfect for lunchboxes, picnics, festivals, camping and pre or post workout.See recipe »
Butternut Squash & Lentil Warm Salad (supermarket style)
This is a delicious and hearty salad which can be served as a side or as a main. It's very...See recipe »
Toast with all the Good Stuff
This is such a simple recipe and perfect for when you're short of time, want something healthy and would like...See recipe »
Vegan Cheeseburger (supermarket style)
There are so many shop-bought vegan burgers out there now, you're spoiled for choice! If you're looking for the 'meaty'...See recipe »
Vegan BLT Sandwich
A deliciously vegan version of this classic sandwich... very tasty and super easy!See recipe »
Raw Cheesecake
At Stem + Glory our raw desserts are an absolute winner, and one of our best sellers. Cashew nuts are...See recipe »
Nori Rolls
Stem + Glory founder Louise has been experimenting with plant-based foods for more than 30 years and loves clean and...See recipe »
Cheatin' Tagine
We can't quite believe how delicious this tagine is and yet it's so easy! Definitely one for the weekly staples.....See recipe »
Simple Roast Tomato Soup
Fresh, zingy and everything we love about summer! This is such a tasty and healthy soup with the added bonus...See recipe »
Portable Blueberry Cheesecakes (no-bake)
These cheesecakes are super easy and so handy for taking on picnics or to a barbecue. The recipe will make...See recipe »
Vegan Sticky Toffee Pudding
One of the nation's favourite desserts but vegan of course (and you'd never tell the difference)! Enjoy the deliciousness! This...See recipe »
Vegan Loaded Nachos
These loaded nachos are a real crowd pleaser and perfect to share for an evening with friends! The homemade version...See recipe »
Guacamole
So easy, so zingy, so rewarding!! If you don't want to make your own, there are a few vegan guacs...See recipe »
Salsa
Fresh, zingy and absolutely delicious... worth a bit of chopping as the homemade stuff is the best!See recipe »
Traditional Lasagne
Make lasagne the Italian way (but vegan of course!)... a classic for all the family to enjoy! Lovely deep rich...See recipe »
Puttanesca Aubergine Parmigiana
This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers...See recipe »
Vietnamese Rice Paper Rolls
You might find the first few wraps a bit of a fiddle, as the rice paper is delicate. Be brave...See recipe »