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Coffee 'n' Cream Cake

Coffee 'n' Cream Cake

Be sure to read the Notes for Success section above the recipe!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12

Ingredients
  

For the Coffee Cake Batter

  • 1 cup Plant Milk 237ml
  • ½ cup Strong Brewed Coffee 118ml
  • 2 teaspoons Vinegar 10ml
  • ½ cup Vegan Butter 113g
  • ½ cup Vegetable Oil 118ml
  • 1½ cups Granulated Sugar 300g
  • ½ teaspoon Salt
  • 2 teaspoons Vanilla Extract 10ml
  • 2 cups All Purpose Flour 250g
  • 1 cup Cake flour 129g
  • 2 teaspoons Baking Soda

For the Mocha Whipped Cream

For the Coffee Soak

  • ½ cup Granulated Sugar 100g
  • ½ cup Strong Brewed Coffee 118ml

Instructions
 

  • Preheat the oven to 350F & then grease & parchment line 3-7" cake pan(s)
  • Combine the vegetable oil with the melted vegan butter & add the vanilla extract
  • Combine the plant milk with the vinegar & let stand for 5 minutes to thicken. (Soy milk is the only plant milk that will thicken, but you can use another milk if you prefer)
  • Sift all the dry ingredients together in a large mixing bowl, including the sugar.
  • Pour in the wet ingredients (this will be the plant milk mixture & the butter/oil mixture) & whisk smooth about 30 strokes
  • Divide the batter evenly amongst the prepared pans & bake immediately in the preheated 350°F oven for 15 minutes, then turn the oven temperature down to 300°F to bake the rest of the way, approximately 10-25 minutes more for a total bake time of approx 25-30 min or when you gently press the centers they should be springy to the touch. Or do the toothpick test for moist crumbs.
  • Cool in the pans until you can safely touch without burning yourself then turn the cakes out onto a cooling rack to cool the rest of the way.
  • While the cakes are cooling prepare the coffee soak by combining the coffee & sugar in a small sauce pot & bring to a rolling boil, let boil for 3 minutes then remove from the heat & cool to cold
  • Separate 4 Tbs of the cold liquid cream & whisk in the powdered coffee to dissolve the granules
  • Whip the cream including this coffee mixture to medium firm peaks while slowly adding the confectioners sugar & the cold ganache *if you do not have a stash of ganache on hand like I always do, it seems excessive to make an entire extra recipe just for that! In which case you can omit this p[art altogether!
  • Once the cake layers are cold build the cake inside of a ring mold lined with acetate cake strips by soaking each layer with coffee syrup then portioning the coffee cream into 3 equal parts evenly for each layer. As shown in the picture I used the last portion of whipped cream for the icing
  • Sprinkle the top with cocoa powder

Notes

Be sure to read the Notes for Success section above the recipe!
Storage Coffee 'n' Cream Cake must be kept refrigerated at all times & will stay fresh loosely wrapped for up to 1 week 
Tried this recipe?Let us know how it was!