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Wednesday, 4 October 2017

Vegan caramel coffee cake recipe

Vegan, easy 

As I'm writing this, it's my sisters birthday! Happy birthday Naomi 🎂
I had to create a cake for her I know she would love. We are the biggest coffee fans so it only seemed right I made her a special over the top coffee cake. I know she loves caramel frappuccinos, so I went to Starbucks and picked up a clear caramel syrup which they use in the drinks (and is vegan, yay) and decided to use it in this cake to give an authentic coffeehouse touch.

This cake is rich, moist, light, fluffy and delicious! This is my go-to cake recipe and I love it so much. 
It's super quick & easy to make and creates the most scrumptious cakes each time.
I topped the cake with a homemade espresso truffles, which are made using avocado! They're scrumptious. Get the recipe here.

Preparation- 10 minutes
Baking time- 28-30 minutes
Serves- Approximately 15-20
Level- Easy

Ingredients for the cake
-480ml of almond milk (I use unsweetened)
-2 teaspoons of apple cider vinegar
-420g of self-raising flour (You can use gluten-free)
-480g of golden caster sugar
-2 tablespoons of cocoa powder 
-2 tablespoons of coffee powder (I use espresso)
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-Pinch of salt
-120g of coconut oil (melted)
-1 teaspoon of coffee extract (If you don't have this, add one more teaspoon of vanilla)
-3 teaspoons of vanilla extract

Ingredients for the buttercream filling (middle)
-140g of dairy-free butter/margarine (I use Tomor)
-350g of icing sugar
-1 teaspoon of brewed coffee (I use espresso)
-1 tablespoon of coffee powder

Ingredients for the buttercream coating (Outer)

140g of dairy-free margarine (I use Tomor)
-300g of icing sugar
-3 tablespoons of caramel syrup (I use Starbucks sweetener clear syrup, which is vegan)

To make the cake
Step 1- Preheat your oven to 178 degrees c and line four 6inch cake tins with grease-proof paper (Or you can use two 9inch cake tins for a 2 tier cake).

Step 2- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
Step 3- In a large mixing bowl, sift the flour, sugar, cocoa powder, coffee powder, baking powder, bicarbonate of soda and salt.
Mix well to combine.

Step 4- Add the coconut oil, coffee extract and vanilla into the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix.
Step 6- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the centre of the preheated oven and bake for around 28-30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the coffee buttercream (filling)
Step 1- In a bowl or stand mixer, cream the butter on high then add in icing sugar, brewed coffee and coffee powder.
Add milk if needed.
Step 2- Level off your cakes (if needed) with a sharp knife.

Step 3- Layer the cakes with equal amounts of buttercream. 
For the top layer, make sure to turn the cake layer upside down for a flat & even top.
Stick thick straws or wooden skewers down the cake to stabilize it, but make sure to remove them before eating.
Step 4- Crumb coat the whole cake with the coffee buttercream and pop into the fridge for an hour to chill.
(Watch this amazing video for tips on how to frost a cake)

To make the caramel buttercream (coating)
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar and caramel.
Step 4-  Once the crumb coat is set, smooth the caramel buttercream over and give a final thick layer.

Step 5- Once the final layer of frosting is firm, decorate the cake with a drizzle of melted dark chocolate, swirls of leftover buttercream, coffee beans, homemade coffee truffles and a dusting of cocoa/cacao powder.
Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!


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Holly Jade


  1. Such a beautiful and delicious looking cake!

    1. Aw thankyou Bethany! That means alot to me :) This cake tastes incredible!!!!!! x

  2. Hiya I noticed you use self rising flour, I only have AP flour is that okay?

    1. Hello, It's best to use Self-raising as this helps the cake rise. If you do give it a go with AP flour, let me know how it turns out but i have no idea how it would go :) Good luck x


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