Classic Recipe: Vegan Dark Coffee Cake

There’s something very nostalgic about the taste of this dark coffee cake. Simple ingredients and an easy method will have this cake out of the oven in no time. This classic recipe has been reimagined as dairy-free, egg-free and completely vegan.

COVID continues to sweep across Australia and we’re experiencing extended periods of strict lockdowns. It’s natural for us to be nostalgic for times when life didn’t feel so restrictive. Nostalgic for a time of freedom and connection with friends and family.

In moments of my own nostalgia, I’ve found myself reading through cook books from generations past. Many recipes have a story from the author about the origin of the recipe; and reflect a time when life moved at a different pace.

I often find myself looking for the challenge of a complex recipe to test my skills and while away another day in lockdown. I’m also enjoying rediscovering the simpler methods of cooking from classic recipes. These recipes generally have fewer ingredients and the method might only require a few steps.

Vegan Dark Coffee Cake

The taste of this cake will instantly transport you to eras past. There’s something about the combinations of the treacle, spices, currants and sultanas that make this a classic of years gone past. It might remind you of time with your grandmother and inspire you to cook this for her, to create new memories together.

You might also like to try these classic Cornflake Biscuits as you’re strolling down Memory Lane.

Dark Coffee Cake Recipe Tips

This cake is delicious eaten warm with a generous dollop of vanilla ice-cream. Or, my favourite is cold with a thick lather of butter on top. If you prefer something simpler, a light dusting of icing sugar works a treat.

This cake would also bake well in a loaf pan or for something a little more decorative, a bundt pan.

Dark Coffee Cake FAQs

Where did coffee cake originate? Coffee cake originated in Eastern or Northern Europe where there was an abundance of sweet, yeasted cakes. The original recipes were first baked in the 17th century.

Does coffee cake have coffee in it? The original recipe includes coffee as an ingredient, although later versions of the cake omit coffee and use the name ‘coffee cake’ simply because it’s served with coffee.

How to store coffee cake. The cake stores well on the counter top placed on a plate with a tea-towel as a loose cover. Alternatively, store in an air-tight container at room temperature. Both methods should keep the cake fresh for 2 – 3 days,

Can coffee cake be frozen? Yes! Wrap the cake tightly with foil or earth-friendly wrap prior to freezing.

How to defrost coffee cake. For best results leave the wrap on the cake and thaw overnight in the fridge.

Classic Recipe: Dark Coffee Cake

There's something very nostalgic about the taste of this dark coffee cake. Simple ingredients and an easy method will have this cake out of the oven in no time. This classic recipe has been reimagined as dairy-free, egg-free and completely vegan.
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Cuisine Australian
Servings 6
Calories 384 kcal


  • KitchenAid Stand Mixer or Large Mixing Bowl and Wooden Spoon
  • Cake Pan – 20cm


  • 6 Cloves
  • ½ cup Strong Coffee
  • ½ cup Non-dairy Butter I use Nuttlex
  • 1 cup Brown Sugar
  • 4 tsp Orgran No Egg Egg Replacer mixed with 4 tbsp water
  • ½ cup Treacle or Golden Syrup
  • 1 cup Currants
  • 1 cup Sultanas
  • 2 cups Self-Raising Flour
  • ¼ tsp Ground Nutmeg
  • 1 tsp Ground Cinnamon
  • ½ tsp Bi-Carb of Soda
  • Icing Sugar for dusting, optional


  • Preheat oven to 180° Celsius.
  • Grease cake tin. If the tin has low sides, line the sides of the cake tin with paper that adds about an additional 5cm of high.
  • Soak the cloves in coffee.
    6 Cloves, ½ cup Strong Coffee
  • Mix Orgran No Egg Egg Replacer with water and set aside.
    4 tsp Orgran No Egg Egg Replacer
  • Cream butter and sugar. Strain coffee into the batter, discarding the cloves. Add all remaining ingredients and mix well.
    ½ cup Strong Coffee, ½ cup Non-dairy Butter, 1 cup Brown Sugar, 4 tsp Orgran No Egg Egg Replacer, ½ cup Treacle or Golden Syrup, 1 cup Currants, 1 cup Sultanas, 2 cups Self-Raising Flour, ¼ tsp Ground Nutmeg, 1 tsp Ground Cinnamon, ½ tsp Bi-Carb of Soda
  • Bake for 45 minutes. Top with icing sugar if desired.


This cake has stored well on the counter-top on a plate with a loose tea-towel covering.  The cake can be served buttered or warmed slightly with a scoop of vanilla ice-cream.
The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle.


Calories: 384kcalCarbohydrates: 69.3gProtein: 7.8gFat: 9.3gSaturated Fat: 1.7gSodium: 154mgPotassium: 7.8mgFiber: 3.1gSugar: 36.5gCalcium: 91mgIron: 3mg
Keyword Bakery, Cakes
Tried this recipe?Let us know how it was!

Did you make this recipe?

Please let me know if it turned out for you! Leave a comment below and tag @modernveganguide on Instagram and hashtag it #modernveganguide

Join the Conversation

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

© Copyright 2021. All rights reserved.