Espresso Coffee Cake - Penguin Books Australia

Ingredients

• 125g (½ cup) cold vegan butter
• 250g (1½ cups + 3 tablespoons) vegan icing sugar
• 250g (1 cup) vegan cream cheese
• 30mL (2 tablespoons) dark rum or coffee liqueur
• 30mL (2 tablespoons) brewed espresso, cooled
• 5g (1¼ teaspoons) pure vanilla extract
• 30g (3 tablespoons + ¾ teaspoon) ground flaxseed
• 360g (1½ cups) unsweetened soy milk
• 250g (1 cup + 3 tablespoons) organic canola oil
• 250g (1 cup) coconut sugar
• 2 shots brewed espresso (or 60mL/¼ cup strong coffee), cooled
• 28g (2 tablespoons) pure vanilla extract
• 5g (1½ teaspoons) apple cider vinegar
• 300g (22/3 cups) all-purpose flour
• 75g (2/3 cup) stone-ground whole-grain spelt flour
• 10g (2 teaspoons) ground cinnamon
• 10g (2 teaspoons) ground espresso beans
• 10g (2 teaspoons) baking powder
• 10g (2 teaspoons) baking soda
• 4g (¾ teaspoon) fine sea salt