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.