Indulge in the heavenly combination of coffee and caramel with our Caramel Latte Cake, a vegan-friendly dessert that’s as aromatic as it is delicious. This recipe features a moist and tender coffee-flavored sponge, layered with a gooey caramel sauce made from nut butter and maple syrup, and a creamy caramel buttercream. The cake captures the essence of a caramel latte, making it a perfect treat for coffee and caramel lovers alike. It’s incredibly soft, melting in your mouth with every bite. Whether you’re an avid baker or new to the kitchen, this cake is easy to make and guaranteed to impress with its exquisite flavor and melt-in-the-mouth texture.
Ingredients:
- Sponge:
- Self-Rising Flour: 360g
- Baking Powder: 1 tsp
- Bicarbonate of Soda: 1/4 tsp
- Light Brown Sugar: 200g
- Dairy-Free Milk + Vinegar: 360ml + 1 tsp
- Dairy-Free Yoghurt: 100g
- Light Olive Oil: 100g
- Caramel Extract: 1 tsp
- Instant Coffee/Espresso: 1 1/2 tsp
- Caramel Sauce:
- Nut Butter (Peanut or Almond): 150g
- Maple Syrup: 60g
- Coconut Oil (melted): 2 tbsp
- Caramel Buttercream:
- Dairy-Free Butter (room temp): 225g
- Powdered Sugar: 420g
- Caramel Sauce: 50g
Instructions:
- Preparation: Preheat oven to 170°C Fan. Line and grease three 6-inch baking tins.
- Batter: Mix dairy-free milk, espresso, and vinegar. Add wet ingredients, then sift in dry ingredients. Mix gently and pour into tins.
- Baking: Bake for 25-30 minutes. Cool before assembling.
- Caramel Sauce: Combine nut butter, maple syrup, and melted coconut oil.
- Buttercream: Cream dairy-free butter until fluffy. Gradually add powdered sugar, then mix in caramel sauce.
- Assembly: Layer the cakes with buttercream and caramel sauce.
Enjoy this Caramel Latte Cake, a vegan delight that brings the rich flavors of a caramel latte into a soft, mouth-watering cake, perfect for any occasion or as a special treat for coffee and caramel enthusiasts!
