Coffee Toffee Cream Cake – Gretchen’s Vegan Bakery

Coffee Cream Cake layered with coffee cream filling is a coffee lovers dream come true!

Depending on where you reside on the world coffee cake means different things to different people.

Since in my bakery we had a breakfast bun called Coffee Cake but the recipe has no coffee in it!

But don’t worry this one has coffee galore for all my coffee loving peeps!

Additionally I must mention how easy this cake recipe is to make
Of course I had to do a little extra work by making my favorite Toffee Bark for an added crunch *optional

CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS ENTIRE CAKE!

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Notes for Success

Kahlua is no longer classified as 100% vegan due to the processing of the sugar.
As with most sugar here in the USA it is put through a bleaching process using animal bone char.

However Kamora Liquor is a vegan alternative that is not only cheaper but packs the same punch as Kahlua! *not sponsored

Vegan Coffee Cream Cake

 

Total time

2 hours 5 mins

 

Instead of Kahlua for the icing use 2 Tbs instant coffee granules and 3 Tbs hot water to dissolve, cool before adding to the buttercream.

Ingredients

• All Purpose Flour 3 cups (375g)
• Baking Soda 2 teaspoons
• Salt ½ teaspoon
• Coconut or Vegetable Oil 1 cup
• Granulated Sugar 1¾ cup (350g)
• Vanilla Extract 2 teaspoons
• Plant Milk * I prefer soy milk 1½ cups (355ml)
• Apple Cider Vinegar *or white vinegar 2 Tablespoons (30ml)
• Instant Coffee Granules 3 Tablespoons (*You can use 1½ to 2 Tbs instead if you want a lighter colored cake)
• ½ Recipe Toffee Bark minus the almonds
• 1 Recipe Vegan Buttercream
• Kahlua ½ cup or if alcohol free see note above

Instructions

1. In a large mixing bowl combine the sugar, oil and vanilla extract
2. Add the instant coffee granules to the room temperature soy milk and stir to dissolve, add the vinegar
3. Add this soy milk mixture to the sugar mixture in the bowl and whisk smooth
4. Sift the flour, baking soda and salt into the liquids and whisk smooth
5. Divide the batter between 2 greased and parchment lined 8″ x 2″ pans and bake immediately in a preheated 350°F oven for 35 minutes or until springy to the touch when you gently press the centers
6. Cool in the pans until you can safely touch them without burning your self then flip them out onto a cooling rack or a parchment lined sheet pan, cool in the refrigerator while you prepare the buttercream icing and the toffee recipe
7. Fill and ice the cake as shown in the video

Notes

This cake will be fine at room temperature for a couple days, unless it is too hot in your area.

Refrigerate for longer shelf life (up to 7 days) but bring to room temperature before serving for best results

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