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Eggless Coffee, Caramel and Walnut Cake

Course Dessert

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.