The combination of coffee and maple in this layered cake is a match made in heaven for this perfect dairy free afternoon tea cake. I've been making this cake for years and it is a well loved family recipe that I'm so excited to share with you. If you're a fan of coffee flavoured baked goods, you will LOVE this.
150gramsPlant Based Butter (unsalted)(1 1/3 sticks)
1tbspEspresso 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.
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.
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!