Search The Little Blog of Vegan...

Saturday, 28 September 2019

Coffee layer cake recipe | Ft Sproud


A mouthwatering chocolate, coffee and vanilla cake, with 3 layers of light chocolate cake, layered espresso, vanilla and chocolate buttercream, topped with espresso chocolate truffles, coffee beans, and espresso.
I’ve been really impressed with Sproud’s milk selection!
This is a sponsored recipe with Sproud and I hope they like what I have created for them.
I wanted to showcase how versatile their milk is. 

In this recipe, I included the barista blend into the cake recipe and also the frosting. I wanted the cake to resemble a coffee with a frothy milk topping. I think it looks effective and with an added cocoa dusting, chocolate and truffles takes the cake to another dimension.

 Sproud are a company that creates delicious plant-based milk using pea protein.
It's also gluten, soy, lactose, and GMO-free!!

Their milk tastes delicious in coffee, smoothies, baking recipes or just on its own! 
I love using it in bakes as unlike alot of plant-based milks, Sproud milk don't have an overpowering flavour. 

They have 2 options which include a Barista blend and an Original blend.
If you would like to read more about Sproud you can here.

Preparation- 10 minutes
Baking time- 28-30 minutes
Serves- Approximately 10-12
Level- Medium

Ingredients for the cake
-480ml of dairy-free milk (I use Sproud Barista blend)
 -2 teaspoons of apple cider vinegar
-420g of self-raising flour
-2 tablespoons of cocoa powder
-470g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
-2 teaspoons of espresso (brewed and cooled)

Ingredients for the butter-cream
 -210g of dairy-free butter
-500g of icing sugar
-1 teaspoon of vanilla extract
-Dairy-free milk (if needed)
-Cocoa powder
-Ground coffee

-Coffee beans
-Cocoa powder
-Chocolate truffles

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 dairy-free 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, cocoa powder, sugar, baking powder and bicarbonate of soda. Mix well to combine.

Step 4- Add the melted coconut oil and brewed espresso into the 'buttermilk' and whisk to combine. 

Step 5- Add the wet ingredients into the dry ingredients 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 center of the preheated oven and bake for around 28-30 minutes. You will know they are baked 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 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 3 tablespoons of cocoa powder into one of the bowls, 1 teaspoon of brewed and cooled espresso into the second bowl and leave the third bowl as vanilla.
Add a splash of dairy-free milk if too thick.

Step 4- Stack and fill the cake with buttercream, then crumb coat the whole cake with the buttercream and pop into the fridge to set. 
This will take around 1 hour.

Step 5- Starting at the base of the cake, add a thick layer of chocolate buttercream, in the middle add the espresso and spread vanilla over the top of the cake and down the sides (as in the photos)

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 a dusting of cocoa powder, some chocolate truffles, and coffee beans.

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!
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!

Shop the whole 'Sproud' range here.
This is a paid collaboration with Sproud.
 A huge thank you to Sproud for collabing on this recipe with me!

Discover Sproud on social media

Make sure you follow me on my social media

I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan 
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!


  1. Coffee layer cake recipe WOW! It's an amazing And great recipe I will follow this recipe to make a coffee layer cake.

  2. Hi! This looks great but I am wondering about the icing. In the picture all 3 of the layers of icing look plain, but are you supposed to do 3 different flavors between the layers? Thanks

  3. Find best beer bars in Pune at The Corinthians Resort and Club, The 1st Brewhouse bars, at The Corinthians, serves freshly brewed fine quality beer. Its Wonderful atmosphere makes it a great destination to chill with friends, Book a table & get the best deals.

  4. These cakes are looking delicious. After looking these photos I wish I had these cakes right now.
    Best Oster blender

  5. Thanks for sharing coffee layer cake recipe recipe with us. I have tried this and it turns out to be one of the best cakes I have ever baked.


  6. Thanks for the wonderful post, Keep Sharing more
    Birthday cakes in chennai

  7. Oh my! I want this now and it's still "breakfast time"! Look so gogeorous cake.


Blogger Template Created by pipdig