Coffee Cream Cake
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
- 1 Recipe Vegan Buttercream
- ½ cup Coffee Liquor
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!