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.