This cake features four layers of moist caramel sponge lightly spiced with cinnamon, filled with soft caramel, and layered with creamy coffee caramel buttercream.
Vegan Caramel Waffle Latte Cake
This Caramel Waffle Latte Cake features four layers of moist caramel sponge lightly spiced with cinnamon, filled with soft caramel, and layered with creamy coffee caramel buttercream. Perfect for any special occasion!
Caramel Waffle Latte Cake
Ingredients
Caramel Sponge:
- 3 cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup light brown sugar
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 cup plant-based milk almond, soy, or oat
- 1 tbsp apple cider vinegar to make buttermilk
- 1 cup water
- ½ cup vegetable oil or melted coconut oil
- 1 cup dairy-free yogurt
- 2 tsp vanilla extract
Soft Caramel Filling:
- 1 cup light brown sugar
- ½ cup dairy-free butter
- 1 cup canned coconut milk full-fat
- 1 tsp vanilla extract
- 1 tsp sea salt
Coffee Caramel Buttercream:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- 2 tbsp instant coffee dissolved in 2 tbsp hot water
- ½ cup caramel sauce from above
- 1 tsp vanilla extract
- 2-4 tbsp plant-based milk
Instructions
Prepare the Caramel Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line four 8-inch round cake pans with parchment paper.
- In a measuring cup, combine the plant-based milk with the apple cider vinegar and let it sit for 5 minutes to create dairy-free buttermilk.
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, mix the dairy-free buttermilk, water, vegetable oil, dairy-free yogurt, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Soft Caramel Filling:
- In a medium saucepan, combine the light brown sugar, dairy-free butter, and canned coconut milk.
- Heat over medium heat, stirring constantly until the mixture comes to a boil.
- Reduce the heat and simmer for 5-7 minutes, until the sauce thickens slightly.
- Remove from heat and stir in the vanilla extract and sea salt.
- Allow the sauce to cool to room temperature.
Prepare the Coffee Caramel Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the dissolved instant coffee, caramel sauce, and vanilla extract, mixing until well combined.
- Add plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of soft caramel filling over the cake layer.
- Spread a layer of coffee caramel buttercream over the caramel filling.
- Repeat with the second and third cake layers.
- Place the fourth cake layer on top.
Frost the Cake:
- Spread the remaining coffee caramel buttercream evenly over the top and sides of the cake.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, moist, and indulgent Caramel Waffle Latte Cake!
Notes
- Soft Caramel Filling: Ensure the caramel sauce cools to room temperature before using it in the buttercream to avoid melting the frosting.
- Serving: This cake is best enjoyed at room temperature for the ultimate creamy and moist texture.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.