Vegan, quick & easy.
After receiving so much amazing feedback & love on my ‘Easy strawberry ombré cake‘, I’ve been really excited to come up with another show-stopping ombré cake….. this time chocolate!
This is a three-layered rich chocolate & coffee ombré cake, with a light and fluffy coffee & chocolate buttercream, topped with a cluster of dairy-free chocolate’s, a dash of cocoa powder and buttercream swirls.
Coffee & caramel are a match made in heaven, it reminds me of an Iced Starbucks drink so it only seemed right to add in some caramel sauce. It gives an added sweetness and texture which works wonderfully.
Ombré cake’s look magnificent and are very easy to make….considering they look technical.
The cake itself is perfectly moist and light, just how you want a birthday cake!
It’s packed full of moorish flavour, you’ll want another slice of cake..I’m sure!
Preparation- 10 minutes
Baking time- 28-30 minutes
Serves- Approximately 10-12
Ingredients for the cake
-480ml of dairy-free milk (I use unsweetened almond milk)
-2 teaspoons of apple cider vinegar
-420g of self-raising flour
-480g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
Ingredients for the buttercream
-210g of dairy-free butter
-600g of icing sugar
-1/2 teaspoon of dairy-free milk (I use unsweetened almond)
-Caramel sauce (Get my recipe here)
To make the cakes
Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.
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, baking powder and bicarbonate of soda.
Mix well to combine.
Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.
Step 6- Divide the cake batter into 3 separate bowls.
Step 7- Add 2 tablespoons of cocoa powder into one of the bowls, 1 teaspoon of cocoa powder and a teaspoon of coffee powder into the second bowl and leave the third bowl as vanilla.
You want the colours of the batter to be gradient (light to dark). This creates the ombré effect.
Step 8- 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 9- 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 10- 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 buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar.
Step 2- Divide the buttercream into 3 separate bowls.
Step 3- Add 2 tablespoons of cocoa powder into one of the bowls, 1 teaspoon of cocoa powder and a teaspoon of coffee powder into the second bowl and leave the third bowl as vanilla.
Step 3- Stack and fill the cake with the buttercream and a drizzle of caramel sauce(optional), then crumb coat the whole cake with the buttercream and pop into the fridge to set.
This will take around 1 hour.
To decorate, I added leftover buttercream into a piping bag fitted with a medium french patisserie tip nozzle and piped some swirls around the top of the cake, added on some dairy-free white & dark chocolates and finished with a dash of cocoa 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!
Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3
All of my social media links are in the side bar…come and say Hi 🙂
Share and follow me for more yummy posts to come!