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Turkish Coffee Cake


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.

Vegan Turkish Coffee Cake

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

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

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Turkish Coffee Cake

Recipe by Waseem HijaziCourse: Dessert, BakingCuisine: Middle EasternDifficulty: Easy
Servings

10

slices
Prep time

10

minutes
Baking time

40

minutes
Total time

50

minutes

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.

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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