This vegan coffee caramel drip cake layers coffee-infused sponge with coffee buttercream and homemade vegan caramel. Finished with a glossy caramel drip, piped frosting, and coffee beans, it’s a lovely choice for birthdays and gatherings with coffee lovers.
Ingredients
- 15 ml apple cider vinegar
- 150 ml soy milk
- 60 g light brown sugar
- 30 g vegan butter
- 60 ml olive oil
- 140 g superfine or granulated sugar
- Dash of vanilla extract
- 100 ml freshly brewed coffee
- 310 g self-rising flour
- 5 g baking powder
- ⅓ tsp baking soda
Homemade Vegan Caramel
- 140 g superfine or granulated sugar
- 60 ml water
- 14 g smooth almond butter
- Generous pinch of sea salt
- 28 g vegan stick butter
- 50 ml nondairy milk
Frosting
- 250 g vegan stick butter at room temperature
- 1 tsp instant coffee mixed with 1 tsp hot water
- 300 g powdered sugar
- Coffee beans for garnish
Instructions
- Preheat your oven to 355 ̊F (180 ̊C) and line two 6 1/2-inch (17-cm) loose-bottom cake pans with parchment paper.
- To make the vegan buttermilk alternative, add the apple cider vinegar to the soy milk, stir, and let it thicken for 5 minutes.
- Mix the light brown sugar, butter, olive oil, and sugar until pale and fluffy. Pour in the buttermilk, vanilla, and coffee, and mix well.
- Sift the self-rising flour, baking powder, and baking soda into the mixing bowl and fold the wet and dry ingredients together.
- Once the batter is nice and smooth, divide it evenly between your two cake pans and bake for 30 to 35 minutes, until golden and well risen.
- While the cakes are cooling, you can make your frosting. Beat the butter using an electric hand whisk or stand mixer on low to medium speed until pale and fluffy. Add the coffee. Continue beating while gradually adding the powdered sugar until fully combined and you’re left with a super-thick, creamy frosting.
- To make the vegan caramel, add the sugar and water to a small saucepan over medium-high heat. Swirl the pan around until the sugar dissolves. Do not mix at this stage because doing so could cause the sugar to stick and burn. Allow the mixture to bubble for a few minutes, then reduce to a simmer.
- When the sugar has thickened to form a simple syrup, whisk in the almond butter, salt, and vegan butter.
- Pour in the milk and bring to a boil once more. When your caramel is bubbling and golden in color, remove from the heat while continuing to whisk. Allow the mixture to cool and thicken for 30 minutes, which should leave you with a gorgeous caramel consistency.
- To assemble your cake, start by spreading an even buttercream layer over one of the sponge cakes. Make a small dip in the center to help prevent the filling from spilling over the sides, and fill with 45 to 60 milliliters (3 to 4 tablespoons) of homemade vegan caramel. Carefully place your second cake layer on top.
- Take two-thirds of your remaining frosting and smooth it over the entire cake to cover. Use a cake scraper and palette knife to create an even finish. Refrigerate for 5 to 10 minutes.
- Pour the leftover vegan caramel over the top of your cake. Smooth over the edges using an offset spatula to create a drip effect. Fill a piping bag with the remaining frosting and pipe decorative swirls around the edge to finish, and top with coffee beans.