This cake has four layers of soft coffee sponge with walnuts, layered with gooey coffee caramel and creamy coffee buttercream. The recipe is egg-free, dairy-free, and super simple to make.
We start with coffee-infused buttermilk, yogurt, and brown sugar for an incredibly tender crumb. Each layer is covered with gooey coffee caramel and smooth coffee buttercream for that delicious flavor. The cake is finished with a caramel drip topping and walnuts, making it perfect for celebrating Mother’s Day or Easter.
This cake features four layers of soft coffee sponge studded with walnuts, layered with gooey coffee caramel, and creamy coffee buttercream. It’s egg-free, dairy-free, and super simple to make.
Eggless Coffee, Caramel, and Walnut Cake (Dairy-Free Option)
This Eggless Coffee, Caramel, and Walnut Cake has four layers of soft coffee sponge studded with walnuts, layered with gooey coffee caramel, and creamy coffee buttercream. It’s perfect for celebrating Mother’s Day or Easter!
Eggless Coffee, Caramel and Walnut Cake
Ingredients
Coffee Sponge:
- 2½ cups all-purpose flour
- 1½ cups light brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsweetened applesauce
- ½ cup dairy-free yogurt
- ½ cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
- ½ cup brewed coffee cooled
- ½ cup melted coconut oil or vegetable oil
- 2 tsp vanilla extract
- 1 cup chopped walnuts
Coffee Caramel:
- 1 cup granulated sugar
- ½ cup dairy-free butter
- ½ cup canned coconut milk full-fat
- ¼ cup brewed coffee
Coffee Buttercream:
- 1 cup dairy-free butter softened
- 3-4 cups powdered sugar
- 2-3 tbsp brewed coffee cooled
- 1 tsp vanilla extract
Caramel Drip:
- ½ cup coffee caramel reserved from above
- 2 tbsp coconut oil or dairy-free butter
Topping:
- Chopped walnuts for garnish
Instructions
Prepare the Coffee Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line four 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, light brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix the applesauce, yogurt, buttermilk, brewed coffee, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the chopped walnuts.
- 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 Coffee Caramel:
- In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until melted and golden brown.
- Add the dairy-free butter and stir until melted and combined.
- Slowly add the coconut milk and brewed coffee, stirring continuously until smooth.
- Allow the caramel to simmer for 2-3 minutes, then remove from heat and let cool completely.
Prepare the Coffee Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the brewed coffee and vanilla extract, and continue to beat until fully incorporated and the frosting is fluffy.
Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread a layer of coffee caramel over the cake layer.
- Spread a layer of coffee buttercream over the caramel.
- Repeat with the remaining layers, finishing with a layer of buttercream on top and around the sides of the cake.
Add the Drip Topping:
- Melt the reserved coffee caramel with the coconut oil or dairy-free butter until smooth and slightly runny.
- Pour the caramel drip over the top edge of the cake, allowing it to drip down the sides.
- Use a spatula to smooth the caramel around the sides of the cake if needed.
Garnish and Serve:
- Sprinkle the top with chopped walnuts.
- Slice and enjoy this rich, indulgent cake!
Notes
- Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
- Dairy-Free Butter: Brands like Earth Balance or Miyoko’s work well for the frosting.
- Brewed Coffee: Use a strong brewed coffee for a more intense coffee flavor.