Discover a delightful combination of flavors and textures in this Vegan Vanilla Espresso Cake. Each layer of soft vanilla sponge is soaked in rich espresso, creating a deep coffee infusion that complements the light and airy cake. The cake is then layered with a creamy, smooth coconut whip cream frosting, offering a luscious and velvety contrast. A final dusting of cocoa powder adds a subtle hint of chocolate, rounding out the flavors. This cake is a fantastic choice for coffee enthusiasts and those seeking a dairy-free dessert option. Its combination of the gentle vanilla sponge, bold espresso soak, and luxurious coconut cream frosting makes it an irresistible treat for any occasion.
Ingredients:
- Cake:
- 325g self-rising flour
- 50g vegan vanilla protein powder
- 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- 150g sugar
- 360ml dairy-free milk mixed with 1 tsp vinegar
- 90g dairy-free yogurt
- 50g neutral oil
- 80ml brewed coffee
- Frosting:
- 800ml coconut cream, chilled overnight
- 1 tsp vinegar
- 30g icing sugar
- 30g vegan vanilla protein powder
Method:
- Preheat the oven to 170°C and line two round cake tins.
- Mix dairy-free milk with vinegar and set aside to thicken.
- Sift dry ingredients into a bowl.
- In another bowl, mix wet ingredients.
- Combine wet and dry ingredients, mixing gently until just combined.
- Divide the batter between the tins and bake for 20-25 minutes.
- For the frosting, scoop out the thickened coconut cream from the cans, and add to a bowl with vinegar, icing sugar, and protein powder. Whisk until smooth and fluffy.
- Pierce the baked sponges with a fork and pour over the coffee, allowing it to soak for half an hour.
- Layer the cooled cakes with the coconut cream frosting.
Enjoy this Vegan Vanilla Espresso Cake with Coconut Whip Cream Frosting, a perfect blend of coffee and sweetness!