Vegan caramel coffee cake recipe

Ingredients for the cake

-480ml of almond milk (I use unsweetened)
-2 teaspoons of apple cider vinegar
-420g of self-raising flour (You can use gluten-free)
-480g of golden caster sugar
-2 tablespoons of cocoa powder
-2 tablespoons of coffee powder (I use espresso)
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-Pinch of salt
-120g of coconut oil (melted)
-1 teaspoon of coffee extract (If you don’t have this, add one more teaspoon of vanilla)
-3 teaspoons of vanilla extract

Ingredients for the buttercream filling (middle)

-140g of dairy-free butter/margarine (I use Tomor)
-350g of icing sugar
-1 teaspoon of brewed coffee (I use espresso)
-1 tablespoon of coffee powder

Ingredients for the buttercream coating (Outer)

140g of dairy-free margarine (I use Tomor)
-300g of icing sugar
-3 tablespoons of caramel syrup (I use Starbucks sweetener clear syrup, which is vegan)




Stay Fancy! ;)

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