This dairy-free and eggless vegan Turkish Coffee Cake is the ideal dessert to pair with your coffee (or tea!). Rich and decadent, with a light crust on top, and soft fudgy insides. Topped with a sweet chocolate glaze.
Video Recipe
Watch this short video recipe for how to make vegan Turkish coffee cake here:
Personal Tips
- Vegan Yoghurt: If not available, use 1/3 cup plant milk with 1/4 tsp apple cider vinegar. Add this ‘vegan buttermilk’ mixture to the coffee mixture, instead of the chia eggs.
- Oven Temperature: From personal experience, not every oven is the same. I use slightly lower temperatures when baking this cake in Jordan, while higher temperatures here in Canada.
- Melting Chocolate: Some microwaves don’t handle melting chocolate well. Instead, place a small pot filled with water over high heat. Add the bowl of chocolate and oil, make sure it doesn’t touch the water. This is called the double-boiler method. Simply stir the chocolate until it melts into liquid from the steaming water underneath.
- Kitchen Scale: The cup measurements provided in the recipe is an approximation. It’s important to weigh the ingredients using a kitchen scale for best results.
Turkish Coffee Cake Recipe
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Turkish Coffee Cake
Course: Dessert, BakingCuisine: Middle EasternDifficulty: Easy10
slices10
minutes40
minutes50
minutesThis dairy-free and eggless vegan Turkish Coffee Cake is the ideal dessert to pair with your coffee (or tea!). Rich and decadent, with a light crust on top, and soft fudgy insides. Topped with a sweet chocolate glaze.
Ingredients
- Coffee Mixture
1/2 cup (110ml) vegetable oil
120g vegan butter
2 tbsp cocoa powder, sifted
3 tbsp Turkish coffee
2 tbsp cinnamon
1 cup (225ml) water
- Chia Egg Mixture
2 tbsp ground chia seeds – See Notes (3)
6 tbsp water, room temperature
1/2 cup vegan yoghurt – See Notes (1)
1 tsp vanilla extract
- Dry Bowl
2 cups (240g) all purpose flour, sifted and weighed
1 tsp baking soda
1 3/4 (325g) cup granulated sugar
1/2 tsp salt
- Chocolate Glaze
1/2 cup dairy free chocolate chips
1 tsp coconut oil
1/2 cup icing sugar
1 1/2 tbsp plant milk
Directions
- Making The Coffee Mixture
- Combine the ingredients in a medium saucepan over medium-low heat.
- Once it starts simmering, turn the heat to low and stir occasionally for 5 minutes.
- Empty into a bowl to cool down before adding to the batter.
- Making The Chia Eggs
- Whisk the ground chia seeds with water in a small bowl. Sit for 5 minutes to thicken up.
- Add in the vanilla and vegan yoghurt. Mix to combine.
- Making The Batter
- Whisk the dry ingredients in a large bowl.
- Add the coffee mixture. Mix using a hand mixer for about a minute to combine.
- Fold in the chia egg mixture with a spatula. Don’t over mix.
- Baking The Cake
- Preheat the oven to 450F (or 230C) ahead of time – See Notes (4).
- Grease the bottom and sides of a bundt cake pan (or your preferred pan). A generous amount of oil spray works best.
- Empty the cake batter into the bundt pan. Tap a few times to make an even layer.
- Bake for 30 to 40 minutes, until the sides have a slight crust, and a toothpick comes out clean in the centre – See Notes (4).
- Remove from oven and allow to cool down for at least 30 minutes.
- Making The Chocolate Glaze
- Add the chocolate chips and coconut oil to a small bowl. Microwave for 45 seconds, stirring at the 30 second mark. Let it cool down. See Notes (5)
- In a separate bowl, whisk the icing sugar and plant milk. Add in the melted chocolate, and whisk to combine.
- Serving The Cake
- Tap the sides of the cake pan to help detach the cake.
- Place a serving plate upside down on top, and flip it over. Remove the bundt pan, and allow to cool down completely.
- Drizzle the chocolate glaze on top. Cut into slices, and enjoy!
Notes
- (1) Vegan Yoghurt: If not available, use 1/3 cup plant milk with 1/4 tsp apple cider vinegar. Add this ‘vegan buttermilk’ mixture to the coffee mixture, instead of the chia eggs.
- (2) Coffee Mixture: Make sure it is cooled down to a warm/room temperature, before mixing in the dry bowl.
- (3) Chia Seeds: Use ground flax meal instead if preferred. Replace with equal part water.
- (4) Oven Temperature: From personal experience, not every oven is the same. I use slightly lower temperatures when baking this cake in Jordan, while higher temperatures here in Canada. IMPORTANT – The top of the cake will burn too quickly, if overcooked. Keep a close eye, checking at the 30 minute mark. As soon as a toothpick comes out clean in the centre, it should be ready.
- (5) Melting Chocolate: Some microwaves don’t handle melting chocolate well. Instead, place a small pot filled with water over high heat. Add the bowl of chocolate and oil, make sure it doesn’t touch the water. This is called the double-boiler method. Simply stir the chocolate until it melts into liquid from the steaming water underneath.
- (6) Kitchen Scale: The cup measurements provided in the recipe is an approximation. It’s important to weigh the ingredients using a kitchen scale for best results.
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