Gretchen's Vegan Bakery

Coffee Toffee Cream Cake

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Coffee Cream Cake layered with coffee cream filling is a coffee lovers dream come true!

Coffee Toffee Cream Cake

Depending on where you reside on the world coffee cake means different things to different people.

Since in my bakery we had a breakfast bun called Coffee Cake but the recipe has no coffee in it!

Coffee Toffee Cream Cake

But don’t worry this one has coffee galore for all my coffee loving peeps!

Additionally I must mention how easy this cake recipe is to make
Of course I had to do a little extra work by making my favorite Toffee Bark for an added crunch *optional

Coffee Toffee Cream Cake

CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS ENTIRE CAKE!

Coffee Toffee Cream Cake

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Notes for Success

Kahlua is no 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.

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

Tiramisu Cupcakes

Yield: serves 14 people

Vegan Coffee Cream Cake

Coffee Toffee Cream Cake
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes

Ingredients

  • All Purpose Flour 3 cups (375g)
  • Baking Soda 2 teaspoons
  • Salt ½ teaspoon
  • Coconut or Vegetable Oil 1 cup
  • Granulated Sugar 1¾ cup (350g)
  • Vanilla Extract 2 teaspoons
  • Plant Milk 1½ cups (355ml)
  • Apple Cider Vinegar 2 Tablespoons (30ml)
  • Instant Coffee Granules 3 Tablespoons (*You can use 1½ to 2 Tbs instead if you want a lighter colored cake)
  • ½ Recipe Toffee Bark
  • 1 Recipe Vegan Buttercream
  • Coffee Liquor ½ cup or if alcohol free see note above

Instructions

  1. In a large mixing bowl combine the sugar, oil and vanilla extract
  2. Add the instant coffee granules to the room temperature soy milk and stir to dissolve, add the vinegar
  3. Add this soy milk mixture to the sugar mixture in the bowl and whisk smooth
  4. Sift the flour, baking soda and salt into the liquids and whisk smooth
  5. Divide the batter between 2 greased and parchment lined 8" x 2" pans and bake immediately in a preheated 350°F oven for 35 minutes or until springy to the touch when you gently press the centers
  6. Cool in the pans until you can safely touch them without burning your self then flip them out onto a cooling rack or a parchment lined sheet pan, cool in the refrigerator while you prepare the buttercream icing and the toffee recipe
  7. Fill and ice the cake as shown in the video

Notes

This cake will be fine at room temperature for a couple days, unless it is too hot in your area.

Refrigerate for longer shelf life (up to 7 days) but bring to room temperature before serving for best results

© Gretchen

 

 

 

 

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

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