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Desserts

Fairtrade Spiced Chocolate Coffee Sheet Cake

by Roxy, So Vegan November 24, 2020July 12, 2021
November 24, 2020July 12, 2021
Spiced Chocolate Coffee Cake Buttercream Vegan Recipe

2020 has been hard enough so it’s about time we started making things easier for ourselves.

Step forward our Fairtrade spiced chocolate coffee sheet cake.

A one-tray wonder.

We start with a soft spiced chocolate coffee sponge (seriously!) and top it with a smooth vegan buttercream.

And what’s more, we’ve joined forces with Fairtrade for this recipe.

We use the delicious Percol Fairtrade Coffee, which is a smooth Columbian roast with berry and citrus notes.

You can find out more about our friends at Fairtrade below.

Spiced Chocolate Coffee Cake Buttercream Vegan Recipe

Here’s what you need to know about the recipe:

  • Toppings are optional! We love the crunchy texture and sweetness from the pecans, but any other nut will do. Or you could go for something more indulgent like chocolate chips. Yum.
  • It’s important to use soya milk to create the vegan buttermilk. Other types of plant-based milk might not curdle so you won’t get the same creamy texture from the buttermilk.
  • If you can’t find golden caster sugar, you can use regular caster sugar instead. Golden caster sugar is unrefined and has a slightly more caramel flavour.
Spiced Chocolate Coffee Cake Buttercream Vegan Recipe

We’re super stoked to be teaming up with Fairtrade for this epic cake.

As you can imagine we’re big believers in supporting fair trade businesses, which also means supporting fair pay, protection of people and planet, gender equality and so much more.

It’s a mission close to our hearts so we were over the moon when they asked us to create a recipe using the delicious Percol Fairtrade Coffee.

Don’t forget you can get so many Fairtrade ingredients nowadays.

In this recipe we use Fairtrade caster sugar, cocoa powder, cinnamon, nutmeg, vanilla extract AND icing sugar.

You can find out tons more Fairtrade at fairtrade.org.uk.

Spiced Chocolate Coffee Cake Buttercream Vegan Recipe

Honestly, this cake is ridiculously delicious.

The cinnamon and nutmeg really compliment the bittersweet flavour from the cocoa and coffee.

And let’s not forget the most epic buttercream we’ve ever created.

We’re talking about a coffee and vanilla-infused creamy buttercream. Let that sink in for a second!

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Spiced Chocolate Coffee Cake Buttercream Vegan Recipe

Fairtrade Spiced Chocolate Coffee Sheet Cake

Serves: 12 squares Prep Time: 20 minutes Cooking Time: 30-35 minutes 30-35 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

Spiced Chocolate Coffee Cake Buttercream Vegan Recipe For the cake:

  • 6 tbsp Fairtrade Percol smooth ground coffee
  • 100ml / 3.4 fl.oz soya milk
  • 1 tbsp apple cider vinegar
  • 300g / 10.6oz golden caster sugar
  • 320g / 11.3oz plain flour
  • 80g / 2.8oz cocoa powder
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • pinch of salt
  • 300g / 10.6oz vegan margarine
  • 1 tbsp vanilla extract
  • handful of pecans

For the coffee buttercream:

  • 4 cups icing sugar
  • 6 tbsp vegan margarine
  • 1 tsp vanilla extract

You will also need a tray (sheet pan) approximately 32cm x 22cm.

Method

  1. First, add the ground coffee to a coffee press and cover with 250ml of hot water. Stir, leave to brew for 4 minutes, then push the plunger down and transfer the coffee to a jug.
  2. Next transfer the soya milk and apple cider vinegar to a small bowl, stir and set to one side to allow the mixture to curdle into vegan buttermilk.
  3. Preheat the oven to 180°C fan / 400°F and line a sheet pan with baking paper.
  4. Next add the sugar, flour, cocoa powder, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt to a large mixing bowl. Stir to combine.
  5. Melt the vegan margarine in a microwave or on the hob then add it to the dry ingredients along with the vegan buttermilk from earlier, vanilla extract and 3 tablespoons of coffee. Stir until the cake mix is fully combined, then pour it into the prepared sheet pan and even out with a spatula. Bake for 30 - 40 minutes or until a toothpick comes out clean.
  6. Once finished baking, remove the cake from the oven and leave to cool fully.
  7. To make the coffee buttercream add the icing sugar, margarine and vanilla extract to either a large bowl (if making by hand) or a food processor. Add 2 tablespoons of the coffee from earlier and mix with a whisk or process in the food processor until smooth. Note; add 1 - 2 teaspoons of water if the mixture is too dry.
  8. Top the cake with the buttercream and spread it out evenly. To finish, finely chop the pecans and sprinkle them all over.
  9. Finally, time to slice the cake into squares and devour. So delicious!
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
9 Comments
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9 Comments

Ella November 25, 2020 - 4:29 am

My mouth is watering! Do you have a gluten free alternative?

Reply
Ben, So Vegan November 27, 2020 - 8:06 pm

We don’t sorry!

Reply
Gina Des Baux November 26, 2020 - 6:39 pm

Hi there, just wanted to leave some feedback as I made this recipe and found it tasted great but was very crumbly. Im not a pro at vegan baking but i felt like it lacked something to bind the ingredients.

Reply
Ben, So Vegan November 27, 2020 - 8:06 pm

Hey Gina. Oh sorry to hear that. It sounds like your cake mix was too dry. It doesn’t need anything else to bind the ingredients. Did you follow the method exactly? The cake mix should be the same as what it looks like in the video – thick but still runny so it pours easily into the tray. Then it’ll come out lovely and fluffy.

Reply
Lauren Bradley December 21, 2020 - 4:47 am

I followed the recipe exactly and had the same issue with it being too crumbly. Still tasted good though!

Reply
Miles Lanham November 28, 2020 - 7:40 pm

Second cake form these guys – didn’t have a tray so did it in a tin – needs a bit longer in the oven (ten mins) and really tasty – and lots of icing left over 🙂

Reply
Ben, So Vegan November 29, 2020 - 1:14 pm

Thanks Miles! Really glad you enjoyed the recipe. Lots of ovens can vary in terms of temperature so it’s best to use the toothpick method as mentioned in the method. Thanks! Ben

Reply
Bethany December 12, 2020 - 6:33 pm

In the midst of making right now! Can you tell me what size cake pan I should use?

Reply
Anna Hindle March 22, 2021 - 5:30 pm

how many calories are in a serving?

Reply

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Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

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