Salted Caramel Mocha Cake

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Introducing my Salted Caramel Mocha Cake. If you’re looking to bake something special this weekend and you love chocolate and coffee, this cake is for you. It features three layers of moist coffee-flavored chocolate sponge, creamy mocha buttercream, and a delicious salted caramel sauce.

The sauce is made with just three ingredients, and you won’t need any eggs or dairy for the sponge or buttercream. All you need are simple ingredients you probably already have in your pantry.

This cake has three layers of moist coffee-flavored chocolate sponge, creamy mocha-flavored buttercream, and delicious salted caramel sauce. It’s egg-free and dairy-free, made with simple ingredients you probably have in your cupboard.


Salted Caramel Mocha Cake (Egg-Free, Dairy-Free)

This Salted Caramel Mocha Cake is perfect for chocolate and coffee lovers. It features three layers of moist coffee-flavored chocolate sponge, creamy mocha buttercream, and a rich salted caramel sauce.

Salted Caramel Mocha Cake

Course Dessert

Ingredients
  

Coffee-Flavored Chocolate Sponge:

  • cups all-purpose flour
  • cups granulated sugar
  • ½ cup cocoa powder
  • tsp baking powder
  • tsp baking soda
  • 1 tsp salt
  • 1 cup strong brewed coffee cooled
  • 1 cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
  • ½ cup melted coconut oil or vegetable oil
  • 1 cup dairy-free yogurt
  • 2 tsp vanilla extract

Salted Caramel Sauce:

  • 1 cup granulated sugar
  • ½ cup canned coconut milk full-fat
  • 1 tsp sea salt

Mocha Buttercream:

  • 1 cup dairy-free butter softened
  • 4 cups powdered sugar
  • ¼ cup cocoa powder
  • 1 tbsp instant coffee or espresso powder
  • 2-4 tbsp plant-based milk
  • 2 tsp vanilla extract

Instructions
 

Prepare the Coffee-Flavored Chocolate Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line three 8-inch round cake pans with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, mix the brewed coffee, dairy-free buttermilk, melted coconut oil, dairy-free yogurt, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined.
  • 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 Salted Caramel Sauce:

  • In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until melted and golden brown.
  • Add the coconut milk and sea salt, stirring continuously until smooth.
  • Allow the caramel to simmer for 2-3 minutes, then remove from heat and let cool completely.

Prepare the Mocha Buttercream:

  • In a large bowl, beat the dairy-free butter until creamy.
  • Gradually add the powdered sugar, cocoa powder, and instant coffee or espresso powder, mixing until smooth.
  • Add the vanilla extract and 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 salted caramel sauce over the cake layer.
  • Spread a layer of mocha buttercream over the caramel.
  • Repeat with the remaining layers, finishing with a layer of buttercream on top and around the sides of the cake.

Serve:

  • Allow the cake to set before slicing and serving.
  • 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.
  • Brewed Coffee: Ensure the coffee is strong for a pronounced mocha flavor.
  • Caramel Sauce: Be careful when adding the coconut milk to the melted sugar as it will bubble up.

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