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Coffee Toffee Cream Cake

November 1, 2018 By Gretchen 8 Comments

Here we are the end of October and I have had just about enough of Pumpkin and Apple desserts for a minute!

Give me some chocolate!

Coffee and Chocolate to be exact with this Coffee Toffee Cream Cake!

Coffee sponge cake with Kahlua cream filling and icing and a crunchy buttery toffee center!

Oh yeah! That will fix anyone’s bad attitude!

Just look at these layers!

Coffee Toffee Cream Cake

This coffee sponge cake is so moist with Kahlua cream filling and icing.

I’ve also made a small recipe of my friend Deborah’s Toffee Bark for an added crunch and let me just tell you, I could eat this entire cake myself!

I have to just mention how easy this cake recipe is to make.

The sponge itself is a recipe out of my recent cookbook Modern Vegan Baking and the recipe title is actually Super Easy Vanilla Cake!

It’s a one bowl mix, no mixer required and it just doesn’t get any easier!

I’ve added some instant coffee granules to make it coffee flavor and the buttercream is my favorite American style buttercream with flavored with Kahlua

If you are alcohol free just add some instant coffee granules dissolved in warm water for the coffee icing and you won’t miss a thing!

Coffee Toffee Cream Cake

Of course you know me and my coffee – chocolate addiction; I just had to get some chocolate in there so I’ve added a bit of ganache to the top!

I know by the picture it looks as if the cake is actually chocolate, but it’s just the coffee granules that turn it darker.

See my note in the written instructions about that!

Check out the video for how to make everything and the written recipe below!

Vegan Coffee Cream Cake
 
Print
Prep time
1 hour 30 mins
Bake time
35 mins
Total time
2 hours 5 mins
 
Instead of Kahlua for the icing use 2 Tbs instant coffee granules and 3 Tbs hot water to dissolve, cool before adding to the buttercream.
Serves: serves 14 people
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 * I prefer soy milk 1½ cups (355ml)
  • Apple Cider Vinegar *or white 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 minus the almonds
  • 1 Recipe Vegan Buttercream
  • Kahlua 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
3.5.3226

Coffee Toffee Cream Cake

 

 

 

Filed Under: All Recipes, Cake Decorating, Cake Recipes, Layer Cakes

Previous Post: « Vegan Fudge Icing Recipe
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Reader Interactions

Comments

  1. Ada

    November 5, 2018 at 12:29 am

    Do you do gluten free

    Reply
    • Gretchen

      November 5, 2018 at 2:06 am

      I do not but my friend Deborah at Vegan Kitchen Magick does amazing vegan + gluten free!

      Reply
  2. Niveditha

    December 29, 2018 at 1:21 pm

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

    Reply
    • Gretchen

      December 30, 2018 at 7:35 pm

      1 cup= 237ml

      Reply
  3. Valerie Morris

    February 8, 2019 at 12:17 am

    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.

    Reply
    • Gretchen

      February 8, 2019 at 6:16 am

      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

      Reply
  4. Giulia D

    July 16, 2020 at 8:08 pm

    Question about the Buttercream with the Kahlua.
    Is it 1/2 cup of Kahlua for this recipe amounting to 6 cups of Buttercream? https://www.gretchensveganbakery.com/best-vegan-buttercream-recipe/

    I’m also wondering if the kahlua makes the buttercream more runny? I was thinking of coating the entire cake with the buttercream as well but not sure if it will work

    Reply
    • Gretchen

      July 16, 2020 at 9:27 pm

      Yes that is correct.
      And yes anything added to buttercream will always make it softer/less stable
      CLICK HERE FOR MORE INFO

      Reply

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