Recipe by Mariza Ebersohn

by Tia


  • 3 cups self-rising flour or cake flour
  • 1½ cups light brown sugar
  • 1½ teaspoons bicarbonate soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • 3 tablespoons frozen instant coffee powder
  • 1½ cups non-dairy milk
  • 3 teaspoons vanilla extract
  • ¾ cup canola oil or melted coconut oil
  • 1½ tablespoons apple cider vinegar

For the frosting

  • 3-4 cups icing sugar
  • ½ cup vegan butter or margarine
  • 1 shot espresso, chilled (¼ cup)
  • 1 tablespoon instant coffee powder
  • 1 teaspoon vanilla extract

For the toppings

  • crushed coconut biscuits
  • 2 cups roasted hazelnuts, chopped


  1. Preheat the oven to 180°C. Spray two cake pans with non-stick spray and line the bottoms with circles of parchment paper.
  2. Sift the flour, sugar, baking soda, baking powder, cinnamon, salt, and coffee powder in a bowl and mix together.
  3. In another bowl, add milk, vanilla extract, oil, and vinegar and mix into a batter. Let it curdle for 5-8 minutes.
  4. Divide the batter evenly between the two prepared cake pans and smooth down.
  5. Bake for 30-40 minutes or until a toothpick inserted into the centre of one of the cakes comes out clean.
  6. Let the cakes cool for a few minutes before removing them from the cake pans and placing them onto a wire cooling rack to cool completely before frosting.

For the frosting

  • Add the icing sugar, vegan butter, espresso coffee, instant coffee, and vanilla extract to the bowl and cream until smooth.
  • Frost the cakes with buttercream and decorate with crushed biscuits and toasted hazelnuts. Store in an airtight container or sit in the fridge to set slightly, remove 15-20 minutes before serving.

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