Creamy, nutty, and bursting with coffee flavor, this cake features a moist and tender coffee-flavored sponge layered with gooey toffee nut sauce and creamy coffee buttercream. If you love a Toffee Nut Latte from Starbucks, you have to make this cake ASAP.
It’s completely vegan and super easy to make!
This cake features a moist and tender coffee-flavored sponge layered with gooey toffee nut sauce and creamy coffee buttercream. It’s completely vegan and easy to make.
Vegan Toffee Nut Latte Cake
This Toffee Nut Latte Cake is creamy, nutty, and full of coffee flavor. It has a moist coffee-flavored sponge layered with gooey toffee nut sauce and creamy coffee buttercream. Perfect for anyone who loves a Toffee Nut Latte from Starbucks!
Toffee Nut Latte Cake
Ingredients
Coffee-Flavored Sponge:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ 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
Toffee Nut Sauce:
- 1 cup granulated sugar
- ½ cup canned coconut milk full-fat
- ½ cup dairy-free butter
- ½ cup chopped nuts walnuts, pecans, or your choice
- 1 tsp vanilla extract
Coffee Buttercream:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- ¼ cup strong brewed coffee cooled
- 2 tsp vanilla extract
Instructions
Prepare the Coffee-Flavored 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, baking powder, baking soda, and salt.
- In another bowl, mix the cooled 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 Toffee Nut Sauce:
- In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until melted and golden brown.
- Add the coconut milk and dairy-free butter, stirring continuously until smooth.
- Stir in the chopped nuts and vanilla extract.
- Allow the sauce 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 cooled coffee and vanilla extract, and continue to beat until the frosting is light and fluffy.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of toffee nut sauce over the cake layer.
- Spread a layer of coffee buttercream over the toffee nut sauce.
- 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 for a bit before slicing and serving.
- Enjoy this rich, creamy, nutty, and coffee-flavored 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 coffee flavor in the sponge and buttercream.
- Nuts: Use your favorite nuts for the toffee nut sauce; walnuts or pecans work well.