coffee spice cake whole

Coffee & Spice Cake with Whisky Glaze

Coffee Spice Cake

coffee spice cake pieceThere is no story behind this cake, just a desire to bake and eat something delicious. That, and somebody opened three tins of decaf coffee, even though none of us drink it.

This cake is good. It’s a sophisticated adult treat to accompany your afternoon coffee, with a generous dose of whisky to cure that three-thirty-itis. It could also be an after dinner dessert with a side of vegan vanilla bean ice cream or vegan whipped cream (just not coconut please).

The cake itself is light and moist, while the flavour is pronounced with aromatic spices and coffee. Your house will smell soooo good while this is baking.

This cake would be ideal as a bundt cake, however I don’t have a bundt tin. I thought I did, but when I rummaged through my cupboard looking for it, all I could find was a cake tin shaped like a jelly mould. Yep, that one’s a mystery. Why would anyone want a cake to look like jelly? Anyway, any ring tin will do.


2.5 cups plain flour

2 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground nutmeg

1/4 tsp ground black pepper

1/4 tsp ground cardamom (this gives the cake a prominent cardamom flavour, which I love. If you aren’t a huge fan, reduce this to 1/8 tsp)

1 cup vegan butter (I have used margarine successfully in a pinch)

1 cup white sugar

1 cup brown sugar

150ml aquafaba

1 tsp vanilla extract

1/2 cup brewed espresso coffee

1/2 cup soy milk

1tbsp apple cider vinegar

For the Glaze

1/4 cup brewed espresso coffee

1/4 cup whiskey (choose a good one, you will taste it)

1/4 cup brown sugar

2 tbsp vegan butter


1. Preheat oven to 180C (160C fan forced) and grease and flour a 12 cup decorative ring tin

2. Sift the flour with the baking soda and spices. Set aside.

3. In a large bowl or stand mixer, beat the butter and sugar until fluffy. In a separate bowl, whisk the aquafaba until frothy and creamy looking. Gradually add the aqaufaba to the butter mixture, beating well after each addition. Beat in the vanilla extract

4. Add the coffee and soy milk and mix well. Gently beat in the dry ingredients until you have a smooth batter. Stir in the vinegar and pour into the tin

5. Bake for 50 minutes to 1 hour, until a skewer inserted near the centre comes out clean. Remove the cake from the oven and allow it to sit in the tin for 15 minutes before turning out onto a cooling rack. Place a tray under the cooling rack and pierce the cake with a knife around a dozen times, evenly spread out.

6. Place the galze ingredients in a saucepan and stir over a low heat until the sugar is dissolved and the butter is melted. Let it come to a simmer then remove from the heat immediately. Spoon the glaze evenly over the cake, letting each spoonful absorb before adding the next one.

Leave to cool completely, then carefully transfer to a serving plate (I was not careful this time and nearly broke the cake in half. Use a large spatula or cake lift, not your hands. There’s no icing to disguise a disaster with this cake).

Dust with icing sugar just before serving. Store covered  at room temperature for up to a few days.

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