Coffee layer cake recipe | Ft Sproud

Vegan.

A mouthwatering chocolate, coffee and vanilla cake, with 3 layers of light chocolate cake, layered espresso, vanilla and chocolate buttercream, topped with espresso chocolate truffles, coffee beans, and espresso.

I’ve been really impressed with Sproud’s milk selection!

This is a sponsored recipe with Sproud and I hope they like what I have created for them.

I wanted to showcase how versatile their milk is. 

In this recipe, I included the barista blend into the cake recipe and also the frosting. I wanted the cake to resemble a coffee with a frothy milk topping. I think it looks effective and with an added cocoa dusting, chocolate and truffles takes the cake to another dimension.

 Sproud are a company that creates delicious plant-based milk using pea protein.

It’s also gluten, soy, lactose, and GMO-free!!

Their milk tastes delicious in coffee, smoothies, baking recipes or just on its own! 

I love using it in bakes as unlike alot of plant-based milks, Sproud milk don’t have an overpowering flavour. 

They have 2 options which include a Barista blend and an Original blend.

If you would like to read more about Sproud you can here.

Preparation- 10 minutes

Baking time- 28-30 minutes

Serves- Approximately 10-12

Level- Medium

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Ingredients for the cake

-480ml of dairy-free milk (I use Sproud Barista blend)

 -2 teaspoons of apple cider vinegar

-420g of self-raising flour

-2 tablespoons of cocoa powder

-470g of golden caster sugar

-1 teaspoon of baking powder

-1 teaspoon of bicarbonate of soda

-120g of coconut oil (melted)

-2 teaspoons of espresso (brewed and cooled)

Ingredients for the butter-cream

 -210g of dairy-free butter

-500g of icing sugar

-1 teaspoon of vanilla extract

-Dairy-free milk (if needed)

+

-Cocoa powder

-Ground coffee

Extras

-Coffee beans

-Cocoa powder

–Chocolate truffles

…

To make the cakes

Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.

Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3- In a large mixing bowl; sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda. Mix well to combine.

Step 4- Add the melted coconut oil and brewed espresso into the ‘buttermilk’ and whisk to combine. 

Step 5- Add the wet ingredients into the dry ingredients and mix.

Step 6- Pour equal amounts of batter into the lined cake tins.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cakes on a cooling rack and allow to cool fully.

Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the buttercream

Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar.

Step 2- Divide the buttercream into 3 separate bowls.

Step 3- Add 3 tablespoons of cocoa powder into one of the bowls, 1 teaspoon of brewed and cooled espresso into the second bowl and leave the third bowl as vanilla.

Add a splash of dairy-free milk if too thick.

Step 4- Stack and fill the cake with buttercream, then crumb coat the whole cake with the buttercream and pop into the fridge to set. 

This will take around 1 hour.

Step 5- Starting at the base of the cake, add a thick layer of chocolate buttercream, in the middle add the espresso and spread vanilla over the top of the cake and down the sides (as in the photos)

To decorate, I added leftover buttercream into a piping bag fitted with a medium french patisserie tip nozzle and piped some swirls around the top of the cake, added on a dusting of cocoa powder, some chocolate truffles, and coffee beans.

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.

Best eaten within a few days!

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This is a paid collaboration with Sproud.

 A huge thank you to Sproud for collabing on this recipe with me!

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