Gretchen's Vegan Bakery

Coffee Cream Cake

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Coffee sponge cake with coffee cream filling 

Vegan Coffee Cream Cake is a coffee lovers dream come true!
Toffee crunch optional but amazing! 

Coffee Toffee Cream Cake

Easy recipe for coffee flavored sponge cake mixes up in minutes

Coffee buttercream for the filling and icing 

Coffee Cream Cake

 

 

WATCH HOW TO MAKE THIS ENTIRE CAKE!

Coffee Toffee Cream Cake

Notes for Success

Kahlua is not longer classified as 100% vegan due to the processing of the sugar.
As with most sugar here in the USA it is put through a bleaching process using animal bone char.

Alcohol Free?
Instead of Coffee Liquor for the icing use 2 Tbs instant coffee granules and 3 Tbs hot water to dissolve
Cool before adding to the buttercream.

Kamora Liquor is a vegan alternative that is not only cheaper but packs the same punch as Kahlua!

Tiramisu Cupcakes

Coffee Cream Cake

Coffee Cream Cake

Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings 14

Ingredients
  

  • 3 cups All Purpose Flour 375g
  • 2 teaspoons Baking Soda
  • ½ teaspoon Salt
  • 1 cup Vegetable Oil 237ml
  • 1¾ cups Granulated Sugar 350g
  • 2 teaspoons Vanilla Extract 10ml
  • 1½ cups Plant Milk 355ml
  • 2 Tbs Apple Cider Vinegar 30ml
  • 3 Tbs Instant Coffee Granules

For Icing

Optional Decor

Instructions
 

  • Preheat the oven to 350℉ & grease & parchment line 2-8" cake pans
  • If you are making the toffee recipe it is a good idea to do that ahead of time, although it can be done quickly while the cake is baking
  • In a large mixing bowl combine the dry ingredients (the flour, salt & baking soda) including the sugar, whisk to combine well or sift together
  • In a small sauce pot warm the plant milk with the instant coffee granules just enough to dissolve them. Remove from the heat & add the vinegar & let stand to thick 5 minutes (soy milk is the only plant milk that will thicken but you can use any milk you prefer)
  • Pour all the wet ingredients (the milk /coffee mixture along with the oil & vanilla extract) into the dry ingredients in the bowl & whisk to develop the batter *approx 30 strokes
  • Divide the batter between your prepared cake pans and bake immediately for 30- 35 minutes or until springy to the touch when you gently press the centers
  • Cool in the pans until you can safely touch them without burning your self then flip them out onto a cooling rack to cool to cold
  • Prepare the buttercream recipe according to the instructions on that post & add the coffee liquor last
  • Fill and ice the cake as shown in the video

Video

Notes

Read the notes for success section above the recipe 
Storage This cake will be fine at room temperature for a couple days, unless it is too hot in your area the buttercream may start to droop. Refrigerate for longer shelf life (up to 7 days) but bring to room temperature before serving for best results
Tried this recipe?Let us know how it was!

 

 

 

 

Reader Interactions

Comments

  2. Niveditha

    Hello Gretchen,
    In the recipe, it is mentioned 1 cup of Oil. How many ml does that contain?
    Thanks,
    Niveditha

  3. Valerie Morris

    Hello ma’am!
    We love all your recipes and just bought your new cookbook. Thank you for all you do to promote veganism, especially in baking. No small feat.
    The question I have is about the pan size. I works live to do 2, 6 inch pans, then cut them in half for a 4 layer cake. World this work, with baking them longer?

    Again thank you for all you do.
    Much Love.

    • Gretchen

      Hi Thanks!! You will have to HALVE the recipe, the full recipe is going to be too much for 2- 6″ cakes. Just be sure whatever pan size you use, you do not fill more than half full