Easy Dairy-Free Coffee Maple Layer Cake
This easy dairy-free coffee maple layer cake is moist, fluffy, and topped with creamy coffee buttercream. A classic British-style coffee cake that’s perfect for birthdays or afternoon tea, with egg-free and gluten-free options included.
Equipment
- Stand Mixer (can use a hand mixer)
- Cake Leveller (can use a knife if preferred)
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
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)
- 50 ml Maple Syrup (3 tbsp + 1 tsp)
- 4 Eggs
- 2 tsp Baking Powder
- 0.5 tsp Salt
- 240 grams Cake Flour (2 US Cups - see note)
- 30 ml Coffee Emulsion (2 tbsp - see notes)
For the buttercream:
- 350 grams Icing Sugar (3 US Cups - divided)
- 150 grams Plant Based Butter (unsalted) (1 1/3 sticks)
- 15 ml Espresso Coffee (1 tbsp)
Instructions
Prep:
- Preheat oven to 350°F (175°C). Remove butter and eggs from the fridge to bring to room temperature.
- Grease and line two 9-inch cake pans with parchment paper.
Make the Cake:
- Mix 240 grams Plant Based Butter (unsalted), 200 grams White Sugar, 50 ml Maple Syrup, and 4 Eggs until just combined. Do not overmix.
- Add 240 grams Cake Flour, 2 tsp Baking Powder, 0.5 tsp Salt, and 30 ml Coffee Emulsion. Mix until smooth.
- Divide the batter evenly between the pans and tap them on the counter a few times to remove any air bubbles.
- Bake 22–25 minutes, until lightly golden and springy in the centre.
- Cool completely before removing from the pans.
Buttercream
- Whip 150 grams Plant Based Butter (unsalted) for 30 seconds, then add half of the 350 grams Icing Sugar. Pulse a few times to incorporate, then whip for 30 seconds.
- Add the remaining icing sugar and 15 ml Espresso Coffee and whip for another 30 seconds, until light and fluffy.
Fill and Frost
- Level the cakes if needed. Use the offcuts to make cake pops (or just eat them with some buttercream).
- Place one layer on a serving plate or cake board. Spread buttercream over the cake, then place the second layer on top, crumb side down.
- Add remaining buttercream to the top and spread with an offset spatula.
- Slice and serve.
Video
Notes
- Yield: 8 generous slices or 16 smaller slices. Makes approx 12 cupcakes - reduce baking time to 18-22 minutes.
- Coffee Substitute: Replace coffee emulsion with 3 tbsp of strong brewed espresso (2 for the cake, 1 for the buttercream) and then drink the rest.
- Cake Flour: To make cake flour, weigh 240 grams all-purpose flour, remove 2 tbsp and replace with 2 tbsp of cornflour. Sift twice to fully incorporate. Check out my full post on cake and pastry flour.
- Egg Free Option: Use 4 flax eggs (4 tbsp flax meal mixed with 180 ml (12 tbsp) of water).
- Gluten Free Option: Measure 240 grams of GF 1-to-1 Baking Blend flour, remove 2 tablespoons and replace with 2 tablespoons of cornflour. Sift two times.
- Storage: Store in an airtight container at room temperature for 2-3 days.
- Freezing: Wrap each slice in plastic wrap and freeze in an airtight container for up to 3 months. Allow to defrost at room temperature before serving.
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