Vegan Vanilla Cake with Aquafaba Coffee Icing

Vegan Vanilla Cake with Coffee Aquafaba Icing

Vegan Vanilla Cake with Coffee Aquafaba Icing

This Vegan Vanilla Cake with Aquafaba Coffee Icing is going to make you smile whether you follow vegan lifestyle or not!

Who doesn’t LOVE a super moist, super easy vanilla cake?

Loaded up with Aquafaba Coffee Icing~ Yeah… that’s what I’m sayin’

Listen even if you are not into Vegan Baking for the ethical reasons, you have to admit the price of butter and eggs over the last couple years just astronomical!

Not to mention tons of people have egg and dairy allergies nowadays so why not try a one bowl mix? (NO MIXER REQUIRED!)

Egg free, dairy free, butter free, animal free, cruelty free!

You guys should know me by now, I wouldn’t share a recipe that sucks, so you already know this cake is going to be da bomb!

If I cannot convince you for any other reason, try out the magical chickpea water a.k.a Aquafaba for a copy cat swiss buttercream icing that whips up to the fluffiest meringue you have ever seen!

The recipes for the cake & icing are as follows and I took it one step further and used some of my Cube Fondant Icing to make the decor on top (a couple tablespoons flavored with coffee for the striping design.

If you want to make your own pouring fondant just mix some confectioners sugar with a little water or a milk alternative to get the consistency you are looking for.

Chocolate Covered Espresso Beans are optional, but AWESOME!

4.3 from 4 reviews
Vegan Vanilla Cake
 
A blender of afood processoris helpful to puree all the liquid ingredients together
Prepare 3- 7" pans (or 2-8" pans) with pan grease and pachment paper liners
Preheat oven to 350°F
Ingredients
  • Cake Flour 2 cups (240g)
  • Baking Powder 2 teaspoon (10g)
  • Baking Soda ½ teaspoon (2.5g)
  • Salt ½ teaspoon (3g)
  • Ground Flax Seeds 2 Tablespoons (16g)
  • Hot Boiled Water 6 Tablespoons (90ml)
  • Granulated Sugar 1 cup (200g)
  • Silken Tofu 1lb (454g)
  • Vanilla Extract 2 teaspoon (10ml)
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Sift the flour, baking powder, soda and salt together into a large mixing bowl
  4. In a blender or food processor combine the sugar, tofu, flax eggs and vanilla extract and puree smooth
  5. Add the puree mixture to the sifted flour in the mixing bowl and whisk smooth.
  6. Divide batter evenly between the pans and bake in a preheated 350°F oven for 18-22 minutes or until springy to the touch when gently pressed in the center
Notes
Un-iced cake layers can be frozen wrapped well for up to 1 month

Iced cake can be stored at room temperature for 1-2 days (in a cool room or the icing will start to melt) or for up to 1 week in the refrigerator
 
4.3 from 4 reviews
Aquafaba Coffee Icing
 
Serves: 6 cups
Ingredients
  • Canned Chick Peas* 2- 15ounce cans for 1½ cups bean water
  • Granulated Sugar 1 cup
  • Vanilla Extract 2 teaspoons (10ml)
  • Confectioners Sugar 1 cup
  • Solid Vegetable shortening 2 cups (454g)
  • Instant Coffee 1 Tablespoon\
  • Hot Water 2 Tablespoons
  • Semi Sweet Chocolate 4 ounces
Instructions
  1. Reduce the chickpea water to 1 cup over medium to low heat
  2. Add the sugar to the hot liquid then cool completely to cold
  3. With the whip attachment of the kitchen aid (a hand beater will work but it will take a very long time) whip the aquafaba on high speed until it is thick and glossy and has firm peaks
  4. Add the shortening whip smooth, it will look curdled and ruined but this is normal, it will come back together just keep whipping
  5. Meanwhile combine the instant coffee & hot water to form a paste, melt the chocolate and cool before adding to the buttercream
  6. Add vanilla last
  7. Switch to the paddle attachment and mix on low speed for approximately 5 minutes to smooth
Notes
Aquafaba Buttercream can be stored in an airtight container in the refrigerator for up to 3 weeks.
 

 

 

 

You may also like

32 Comments

  1. I will be trying this, it looks wonderful. But I have an unrelated question and hope you will have an answer for me. I have finally mastered making bubbles for a cake from gelatin but would like to be able to flavor them so if little ones want to eat them they wouldn’t taste so horrible. Can I put vanilla or flavoring in the water to bloom the gelatin or will that mess up the gelatin? Thanks so much for any help.

    1. Hi Thanks, I have not tried my hand at those gelatin bubbles, so Im not so sure to be honest! If it is just vanilla extract you want to add then I cant see how that would mess up any recipe you may be using

  2. Hi Gretchen!!

    Can we use normal tofu for the cakes? And can we substitute half of shortening with butter for the buttercream?

  3. Making this recipe for my daughters wedding! Chocolate cake looks amazing, the Aquafaba coffee icing on the other hand needs help! Everything went well but by the end it didn’t mix together smooth. After mixing everything together it didn’t go thick like yours on the video it stayed alittle runny. Help

      1. I whipped it for the 5 mins on med. ( kitchen aid) I was afraid to over whip it. I was just looking at it, do you think I could try whipping it again longer? It seams to have separated. But it taste good lol

  4. Yey!! Ill be making this for my 1 year vegan anniversary!! And the cake recipe it self is actually pretty healthy too right?? Thank you so much for posting vegan recipes Gretchen!!

      1. Also I only have 425 grams of vegan shortening- so should I reduce the instant coffee and water? If so how much instant coffee and water should I use with 425 grams shortening?

  5. Hi gretchen, how r u doing? after a long time m visiting ur site.juz busy wid personal life. Nice to c vegan vanilla cake. Which tofu hv u used? is it extra firm, firm or soft. Dis is how we get here.
    Take care.

  6. Looks delicious, I will try it with my daughter she eats vegan. How did you prepare the top decoration on the cake? Fond glaze?

    1. Great! However I have a better cake recipe for you to try, this one is pretty good but Ive got an even better one now! CLICK HERE
      And yes it is just confectioners sugar and water (or almond milk) mixed

  7. I just learned something new, I learned sweet chick peas are garbanzos… I’m bakng this cake for Xmas Eve. Thank you so much,!

  8. Hi Gretchen

    Thanks for the recipe!
    2 questions – 1. how much is the shelf life of cake without frosting?
    2. Is there any substitute for Tofu?

  9. Hi Gretchen!!!
    Been following your channel for a while now and I’m happy to see some vegan recipes as I went vegan almost 2 years ago now. I’ve got an awesome chocolate cake recipe that’s perfect for stacking but I don’t have a vanilla one or a white cake that can be stackable so far. Would you have one that could be vegan and good for stacking? Is this one stackable? My son’ birthday is coming up and I want to impress the fam by making all vegan cake so they can realize that it’s doable and vegan doesn’t always mean bland and tofu. Thanks a lot for your help!
    Melissa from Montreal, Quebec

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: