How is the vegan buttermilk alternative made for this cake?

The vegan buttermilk alternative is created by mixing apple cider vinegar with soy milk and letting it thicken for 5 minutes before adding to the batter.

What gives the caramel its unique flavor and texture?

The homemade vegan caramel gets its rich flavor and smooth consistency from superfine sugar, water, almond butter, sea salt, and vegan stick butter.

How do I prevent the sugar from sticking when making the caramel?

When making the vegan caramel, swirl the pan around until the sugar dissolves but do not mix at this stage to prevent sticking and burning.

What type of butter is used for the frosting?

The frosting uses 1 1/10 cups (250 g) of vegan stick butter, at room temperature, beaten until pale and fluffy, then mixed with instant coffee and powdered sugar.

How is the cake assembled with the caramel filling?

To assemble, spread an even buttercream layer over one sponge cake, make a small dip in the center, and fill with 45 to 60 milliliters of homemade vegan caramel.

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Coffee Lovers Caramel Drip Cake
[Vegan]

Name: Coffee Lovers Caramel Drip Cake [Vegan]
Cook time: 30 min
Yield: 8-10
Ingredients: For the Cake:; 1 tablespoon (15 ml) apple cider vinegar; 5 oz (150 ml) soy milk; 1/3 cup (60g) light brown sugar; 2 tablespoons (30 g) vegan butter; 2 oz (60 ml) olive oil; 2/3 cup (140 g) superfine or granulated sugar; Dash of vanilla extract; 3 oz (100 ml) freshly brewed coffee; 2 1/2 cups (310 g) self-rising flour; 2 teaspoons (5g) baking powder; 1/3 teaspoon baking soda; 1 batch home made vegan caramel; 2/3 cup (140 g)superfine or granulated sugar; 2 oz (60ml) water; 1 heaping tablespoon (14g) smooth almond butter; Generous pinch of sea salt; 2 tablespoons (28 g) vegan stick butter; 1/4 cup (50 ml) nondairy milk; For the Frosting:; 1 1/10 cups (250 g) vegan stick butter, at room temperature; 1 teaspoon instant coffee mixed with 1 tsp hot water; 1 1/2 cups (300g) powdered sugar; Coffee beans, for garnish

CR By: Charlotte Roberts

Author Bio

Making delicious plant-based cakes is foolproof thanks to this outstanding collection of recipes from blogger... Read More

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A beautifully assembled two-layer vegan coffee caramel drip cake, topped with creamy coffee buttercream, a generous caramel drip, and garnished with whole coffee beans.

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Coffee Lovers Caramel Drip Cake [Vegan]

8-10

Dairy Free

Vegan

As you can guess from the title, this cake is dedicated to all the coffee lovers out there, including me! This cake has two layers of moist coffee-infused sponge cake that are gloriously sandwiched together and coated with a vanilla coffee buttercream frosting and a generous drizzle of homemade coffee...

Credit:

Reprinted with permission from Decadent Vegan Cakes by Charlotte Roberts. Page Street Publishing Co. 2023. Photo credit: Charlotte Roberts.

For the Cake:

1 tablespoon (15 ml) apple cider vinegar
5 oz (150 ml) soy milk
1/3 cup (60g) light brown sugar
2 tablespoons (30 g) vegan butter
2 oz (60 ml) olive oil
2/3 cup (140 g) superfine or granulated sugar
Dash of vanilla extract
3 oz (100 ml) freshly brewed coffee
2 1/2 cups (310 g) self-rising flour
2 teaspoons (5g) baking powder
1/3 teaspoon baking soda
1 batch home made vegan caramel
2/3 cup (140 g)superfine or granulated sugar
2 oz (60ml) water
1 heaping tablespoon (14g) smooth almond butter
Generous pinch of sea salt
2 tablespoons (28 g) vegan stick butter
1/4 cup (50 ml) nondairy milk

For the Frosting:

1 1/10 cups (250 g) vegan stick butter, at room temperature
1 teaspoon instant coffee mixed with 1 tsp hot water
1 1/2 cups (300g) powdered sugar
Coffee beans, for garnish

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How to Prepare Coffee Lovers Caramel Drip Cake [Vegan]

Preheat your oven to 355 ̊F (180 ̊C) and line two 6 1/2-inch (17-cm) loose-bottom cake pans with parchment paper.
To make the vegan buttermilk alternative, add the apple cider vinegar to the soy milk, stir and let thicken for 5 minutes.
Mix the light brown sugar, butter, olive oil and sugar until pale and fluffy. Pour in the buttermilk, vanilla and coffee and mix well.
Sift the self-rising flour, baking powder and baking soda into the mixing bowl and fold the wet and dry ingredients together.
Once the batter is nice and smooth, divide it evenly between your two cake pans and bake for 30 to 35 minutes, until golden and well risen.
While the cakes are cooling, you can make your frosting. Beat the butter using an electric hand whisk or stand mixer on low to medium speed until pale and fluffy. Add the coffee. Continue beating while gradually adding the powdered sugar until fully combined and you’re left with a super thick, creamy frosting.
To make the vegan caramel, add the sugar and water to a small saucepan over medium-high heat. Swirl the pan around until the sugar dissolves. Do not mix at this stage because doing so could cause the sugar to stick and burn. Allow the mixture to bubble for a few minutes, then reduce to a simmer.
When the sugar has thickened to form a simple syrup, whisk in the almond butter, salt and vegan butter.
Pour in the milk and bring to a boil once more. When your caramel is bubbling and golden in color, remove from the heat while continuing to whisk. Allow the mixture to cool and thicken for 30 minutes, which should leave you with a gorgeous caramel consistency.
To assemble your cake, start by spreading an even buttercream layer over one of the sponge cakes. Make a small dip in the center to help prevent the filling from spilling over the sides and fill with 45 to 60 milliliters (3 to 4 tablespoons) of homemade vegan caramel. Carefully place your second cake layer on top.
Take two-thirds of your remaining frosting and smooth this over the entire cake to cover. Use a cake scraper and palette knife to create an even finish. Refrigerate for 5 to 10 minutes.
Pour the leftover vegan caramel over the top of your cake. Smooth over the edges using an offset spatula to create a drip effect. Fill a piping bag with the remaining frosting and pipe decorative swirls around the edge to finish and top with coffee beans.