The combination of coffee and maple in this layered cake is a match made in heaven for this perfect dairy-free afternoon tea cake. Our eldest always asks for this cake when it’s his birthday and he was so excited to hear that I would be sharing it with you on the blog.
March 2024: This recipe was originally published on April 19 2022 and has been updated to include new photos and more helpful tips.
Why I Made This Recipe
My Mum always used to make coffee layered cake for us. It’s a family favourite and one of those classic British bakes that most UK families have eaten. I’ve carried on the tradition and have been making this cake for years. It is a well loved recipe that has evolved since my allergies developed and if you’re a fan of coffee-flavoured baked goods, you will LOVE this.
Oh and don’t be confused by the name of this cake if you’re North American. When I moved to Canada I quickly realized that in this part of the world, coffee cake is usually the type of cake served with coffee, and generally doesn’t include any coffee! Shocker right? So we are sticking with British tradition and making coffee-flavoured cake.
Why You Should Make This Cake
This is a classic recipe which is easy to make, full of flavour and so scrumptious, you’ll be reaching for a second slice. My non-baking hubby has made this recipe a few times and if he can do it, so can you! It uses a one bowl mixing method and is a great basic layer cake recipe that can easily be adapted to other flavours.
Ingredients and Substitutions
I am using plant-based butter to ensure that this cake is dairy-free. For other dietary requirements, check out my substitution recommendations below and my FAQ section.
This recipe was created in grams with US cups added from my own conversions. I always recommend using a scale to weigh baking ingredients as this provides a more accurate result every time.
Dry Ingredients
Cake Flour: to create a light and fluffy consistency for our cupcakes, I am using cake flour. This type of flour has a lower protein content, and less gluten and will create a more gentle texture in your baked goods. It is very easy to make your own if you can’t find some in the grocery store. Weigh out 240 grams of all purpose flour, remove 2 tablespoons and replace it with 2 tablespoons of cornflour. Sift two times to ensure it is incorporated fully.
Baking Powder and Salt: Baking powder helps the cakes rise. Remember that baking powder adds PUFF to a recipe which is exactly what we want here. I haven’t tried this with gluten-free flour but would recommend using a 1-to-1 GF flour substitute if you want to experiment. Salt is added to cut back on the sweetness, and also to enhance the flavours.
Sugar: I’m using white sugar in this recipe. If you want a slightly caramelly undertone, you could sub with golden or light brown sugar. See my flavour section below for more on this.
Wet Ingredients
Butter: I am using unsalted plant based melted butter to add richness and fat to the cake. You can substitute with a light oil such as canola if you prefer. Or regular unsalted butter if you’re not dairy free or vegan.
Eggs: this is a decadent cake that uses 4 eggs to help with the leavening and also for richness and moisture. I usually use large eggs in my baking, which are equivalent to approximately 50g once removed from their shell. To make this egg-free, I recommend replacing the eggs with 4 flax eggs (4 tbsp flax meal mixed with 180 ml (12 tbsp) of water). Due to the high number of eggs used, apple sauce will not be a suitable replacement as it will make the cake too wet.
Maple Syrup: the addition of maple syrup in this cake adds another layer of flavour that works surprisingly well with coffee. Omit if you are not a fan of maple or sub with 50ml plant based milk.
Coffee Emulsion: I adore using emulsions in my baking as they tend to retain the flavour better than regular extracts. You could sub with cold espresso coffee (2 tbsps) if you prefer. I often make this by brewing our favourite coffee pod, measuring out what we need and drinking the rest while I bake.
How to Make Coffee Layered Cake
This cake batter is very quick to make so make sure you preheat your oven to 350F and gather all of your equipment and ingredients. The butter and eggs need to be at room temperature. I usually remove them 15 minutes before I start baking. Grease and line your cake pans with parchment paper. This will ensure that the cakes are easy to remove from the cake pans once baked.
Making the Cake Batter
Start by adding butter, white sugar, maple syrup and eggs to the stand mixer bowl.
Combine using the paddle attachment at a low speed. You don’t want to mix it for too long as we want to retain a light fluffy consistency.
Now let’s add the dry ingredients. Salt, baking powder and cake and pastry flour. For flavouring, I’m adding coffee emulsion. This will give us that amazing coffee flavour and also a gorgeous rich colour to our batter.
Continue to mix with your paddle attachment until everything is nice and light and combined. That should take no more than a minute.
Let’s Bake
Divide the cake batter between two nine-inch cake pans.
Level everything off with a spatula and then tap your baking pans on the counter a few times to remove any air bubbles.
Bake at 350 degrees Fahrenheit for about 25 minutes but make sure you keep an eye on them around the 22 minute mark just in case your oven runs a little warmer.
The cakes will be well risen, slightly golden and will spring back in the middle. Allow the cakes to cool completely in the pans before turning them out on to a cooling rack.
Coffee Buttercream Filling
To make the gorgeous filling and topping for this cake, we’re using my coffee buttercream frosting recipe. With just 3 simple ingredients (espresso coffee, icing sugar and plant based butter), you will fall in love with the buttercream.
Whip the butter for 30 seconds then add half the icing sugar, whip again then add the remaining icing sugar and espresso. Seriously, it’s that easy and takes 5 minutes. Full details are in the recipe card or check the link above to see the full step by step method.
Levelling the Cake
Once the cake layers are completely cooled, you may level them if desired. They usually bake fairly flat so this is a personal preference and I decided to show you the levelling method in case you ever need to use it. I like to use a wire cake leveller to level my cakes and use the offcuts to make cake pops (or just eat them with some buttercream).
Our layers are levelled and ready to stack.
Decorating the Cake
Attach one cake layer to a serving plate or cake board with a small amount of buttercream. Using an offset spatula, spread coffee buttercream all over the top of the first layer. Don’t worry if you get crumbs in the buttercream at this stage – no one is going to see it until it’s cut and they just want to eat the cake at that point!
Place the second layer on top, crumb side down. The advantage of placing the cake this way is that all the loose crumbs are now in the centre, rather than the top, which will give a cleaner finish when we add the buttercream.
Let’s just pause and look at the buttercream peeking out of the side. I love the rustic style of this cake and that rich golden colour.
Add a very large dollop of buttercream to the top layer. More is better at this stage as you are less likely to touch the cake when you are spreading the buttercream. And that reduces the likelihood of crumbs appearing in the frosting.
Using an offset or cranked spatula, gently lather the buttercream across the top of the cake. We’re not looking for perfectly smooth here so don’t get too hung up on that.
Create lines with the spatula and that’s it. Simple, rustic and ready for you to eat.
Don’t want buttercream on top? You can always dust the top with icing sugar instead. This is the traditional way to decorate coffee cake and great if you want to cut back on the buttercream. Check out the video in the recipe card for this style of decorating.
Storage and Freezing
This cake makes 8 generous slices (triangular) which are best enjoyed on the day of baking. Store in an airtight container at room temperature for 2 to 3 days or in the fridge if your room is particularly warm or humid.
To freeze leftover slices, wrap each slice in plastic wrap and place in a freezer-safe container for up to 3 months. Allow to defrost at room temperature before removing the plastic wrap.
Flavour Options
This is my go-to basic dairy free layer cake recipe and you can easily switch up the flavouring with a couple of easy substitutions.
- Need a simple vanilla layer cake? Sub the coffee essence with 1 tbsp vanilla bean paste and use water or plant based milk instead of the maple syrup. For vanilla buttercream, use 1tsp vanilla bean paste instead of coffee essence.
- How about Butterscotch? I love making a butterscotch layer cake with this recipe by subbing the white sugar for 200g golden yellow sugar and adding 1 tbsp vanilla bean paste instead of the coffee essence. Omit the maple syrup as well and add 50 ml plant based milk instead. Use the buttercream recipe from my butterscotch slab cake.
Coffee Cake Questions
This cake makes 8 generous slices (triangular) or 16 regular-sized slices. You can also make approx 12 cupcakes with this recipe. Reduce baking time to 18-22 minutes.
No need. It’s really easy to make your own cake flour for this recipe. Weigh out 240 grams of all purpose flour, remove 2 tablespoons and replace it with 2 tablespoons of cornflour. Sift two times to ensure it is incorporated fully.
I am already using plant based milk and butter in this cake. To make this egg-free, I recommend replacing the eggs with 4 flax eggs (4 tbsp flax meal mixed with 180 ml (12 tbsp) of water).
Absolutely. I recommend making your own GF Cake flour by weighing out 240 grams of GF 1-to-1 Baking Blend flour, remove 2 tablespoons and replace it with 2 tablespoons of cornflour. Sift two times to ensure it is incorporated fully.
Store in an airtight container at room temperature for 2 to 3 days. To freeze leftover slices, wrap each slice in plastic wrap and place in a freezer-safe container for up to 3 months.
Traditionally, walnuts would be added to the top of the cake for decoration. But as we generally avoid nuts, I didn’t include them. Feel free to add some to the filling and the top as required.
Absolutely. In fact, I do this quite often when I’m making a coffee while baking. Brew your favourite coffee pod, measure 3 tablespoons (2 for the cake, 1 for the buttercream) and then drink the rest.
Doesn’t this slice get your tastebuds going? The perfect ratio of buttercream to cake and the right amount of sweetness thanks to the espresso balancing out the sugars. Perfection!
More Cake Recipes
For more classic British cake recipes, why not check out these family favourites:
- My favourite vanilla layer cake with scrumptious buttercream (vegan)
- The cutest mini Victoria sponge cakes (dairy free)
- For any celebration, try my butterscotch sheet cake (dairy free)
- Everyone’s favourite chocolate fudge slab cake (DF, GF)
I hope you enjoyed reading this recipe. If you make this cake, I would love for you to leave a 5-star review and a comment to let me know what you think. I love hearing from you. Happy Baking!
Coffee Layered Cake – Dairy Free
Equipment
- Cake Leveller (can use a knife if preferred)
Ingredients
For the Coffee Cake
- 240 grams Plant Based Butter (unsalted) (8 tbsp or 1 US Cup plus 1 tbsp)
- 200 grams White Sugar (1 US Cup)
- 3.3 tbsp Maple Syrup (3 tbsp plus 1 tsp – 50ml)
- 4 Eggs
- 2 tsp Baking Powder
- 0.5 tsp Salt
- 240 grams Cake Flour (2 US Cups)
- 1 tbsp Coffee Emulsion (15 ml – see notes)
For the buttercream:
- 350 grams Icing Sugar (3 US Cups – divided)
- 150 grams Plant Based Butter (unsalted) (1 1/3 sticks)
- 1 tbsp Espresso Coffee (15ml)
Instructions
Prep:
- Preheat your oven to 350F and gather all of your equipment and ingredients. The butter and eggs need to be at room temperature. I usually remove them 15 minutes before I start baking.
- Grease and line your cake pans with parchment paper.
To make the cake:
- Add the butter, white sugar, maple syrup and eggs to a mixing bowl. Mix together at a low speed until they are just combined. We do not want to overmix the batter as this will affect the final consistency of the cake.240 grams Plant Based Butter (unsalted), 200 grams White Sugar, 3.3 tbsp Maple Syrup, 4 Eggs
- Add in the salt, baking powder, flour, and coffee flavouring. Mix until everything is combined and smooth. That should take no more than 1 minute.2 tsp Baking Powder, 0.5 tsp Salt, 240 grams Cake Flour, 1 tbsp Coffee Emulsion
- Divide the cake batter evenly between the two cake pans. Tap the pans on the counter a few times to remove any air bubbles.
- Bake for 25 minutes until well risen and slightly golden. I recommend checking them around the 22 minute mark in case your oven runs hot. The cakes should be well risen, slightly golden and will spring back in the middle.
- Allow the cakes to cool completely in their pans before removing them.
To make the buttercream
- Whip the butter for 30 seconds then add half the icing sugar. Pulse a few times to incorporate then whip for 30 seconds.150 grams Plant Based Butter (unsalted), 350 grams Icing Sugar
- Add the remaining icing sugar and espresso and whip for another 30 seconds, until light and fluffy.1 tbsp Espresso Coffee
To fill and frost the cake
- Once the cake layers are completely cooled, you may level them if desired. Use the offcuts to make cake pops (or just eat them with some buttercream).
- Attach one cake layer to a serving plate or cake board. Using an offset spatula, spread coffee buttercream all over the layer. Place the second layer on top, crumb side down.
- Add a very large dollop of buttercream to the top layer. More is better at this stage as you are less likely to touch the cake when you are spreading the buttercream. And that reduces the likelihood of crumbs appearing in the frosting.
- Using a cranked spatula, gently lather the buttercream across the cake. We're not looking for perfectly smooth here so don't get too hung up on that. Create lines with the spatula and that's it. Simple, rustic and ready for you to eat.
Video
Notes
- Yield: This cake makes 8 generous slices (triangular) or 16 regular sized slices. You can also make approx 12 cupcakes with this recipe. Reduce baking time to 18-22 minutes.
- Flavour: I am using coffee emulsion as the main flavouring. You can sub with 2 tbsps cold espresso coffee to achieve a similar flavour. Brew your favourite coffee pod, measure 3 tablespoons (2 for the cake, 1 for the buttercream) and then drink the rest.
- Flour: To make cake flour, weigh out 240 grams all purpose flour, remove 2 tbsp and replace with 2 tbsp of cornflour. Sift twice to ensure it is fully incorporated. Check out my full post on cake and pastry flour.
- Egg Free Option: I usually use large eggs in my baking, which are equivalent to approximately 50g once removed from their shell. To make this egg-free, I recommend replacing the eggs with 4 flax eggs (4 tbsp flax meal mixed with 180 ml (12 tbsp) of water).
- Gluten Free Option: Make your own GF Cake flour by weighing out 240 grams of GF 1-to-1 Baking Blend flour, remove 2 tablespoons and replace it with 2 tablespoons of cornflour. Sift two times to ensure it is incorporated fully.
- Storage: Best enjoyed within 2 days of baking. Store in an airtight container at room temperature.
- Freezing: To freeze leftover slices, wrap each slice in plastic wrap and place in a freezer-safe container for up to 3 months. Allow to defrost at room temperature before removing the plastic wrap.
- More Cakes: Check out these British favourites
- My favourite vanilla layer cake with scrumptious buttercream (vegan)
- The cutest mini Victoria sponge cakes (dairy free)
- For any celebration, try my butterscotch sheet cake (dairy free)
- A party classic with our chocolate fudge slab cake (DF, GF)
- And finally, I hope you enjoyed reading this recipe. If you do make this cake, I would love for you to leave a 5-star review and a comment to let me know what you think. I love hearing from you. Happy Baking!
This coffee cake came out perfect and so moist! I just love that there are so many dairy free options available – might just have to make this again for my own birthday this year!
So pleased that you enjoyed it Lauren!
I am loving the flavor of this delightful and delicious cake. I can’t wait to make one. Yum!
Thanks Andrea – its so good! Hope you enjoy it.
Fantastic recipe. I made this for a brunch I hosted and it was a huge hit. Everyone asked for the recipe. Thanks for sharing and adding such a unique addition to my brunch.
Holly, I’m so happy to hear that. It’s a great cake for brunch.
This was delicious! The combination of coffee and maple is so yummy and that coffee buttercream…WOWZA!
Thanks Kimberly! The buttercream is my favourite part as well.
I love anything coffee infused. So this cake is a win for me. Thanks!
Thanks Ann!