Vegan Dalgona Coffee Cake
If you love Dalgona coffee, you'll fall head over heels for this vegan Dalgona coffee cake: a fluffy, egg-free and dairy-free sponge crowned with silky whipped coffee. It comes together in about 50 minutes.
Ingredients
- 1 cup non-dairy milk
- 1 Tbsp non-dairy yogurt
- ⅓ cup brown sugar
- ¼ cup coconut oil
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Dalgona coffee topping:
- 2 Tbsp instant coffee
- 2 Tbsp brown sugar
- 2 Tbsp water hot
Instructions
- In a bowl, mix the non-dairy milk, non-dairy yogurt, brown sugar, vinegar, vanilla extract, and coconut oil until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients and combine into a smooth batter.
- Line a baking dish with parchment paper, leaving some hanging over the edges. Transfer the batter and bake at 180°C (350°F) for 30-35 minutes.
- While the cake is in the oven, make the topping. Combine 2 Tbsp instant coffee with 2 Tbsp brown sugar and 2 Tbsp hot water. Whisk until light and foamy, preferably using a hand mixer.
- Let the cake cool completely before slicing, then serve topped with the whipped Dalgona coffee.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. For a kid-friendly version, swap the instant coffee for decaf 1:1.