Originally named “the lighter than air coffee ‘n’ cream cake”
but that’s a pretty long title for such an easy cake!
Not to be confused with the Coffee Cream Cake from 2018
this one has a lighter than air whipped mocha cream filling
and lighter coffee sponge cake than the first go around
Adding brewed coffee to the cake recipe as well as a coffee syrup for each layer
makes this one a coffee lovers dream come true!
a small amount of ganache to the coffee whipped cream for a simple light as air mocha filling!
Not sponsored by any product or company below
Notes for Success
Mocha Whipped Cream uses a small amount of ganache to make it light chocolate flavor *if you do not have a stash of ganache on hand like I always do, it seems excessive to make an entire extra recipe just for that! In which case you can omit this part altogether!
Soy milk is the only milk that will sour upon adding vinegar for our mock “buttermilk” Of course you can use any plant milk of your choice if you are staying away from soy but it is a great idea to use the VANILLA variety to take advantage of that extra vanilla flavor!
A combination of oil and melted vegan butter is my preference but you can use all of one or the other if you prefer
Additionally the cake flour-all purpose flour combination is best However for those who cannot get cake flour you can use all – AP but remove 3 Tbs from the total
Make it GLUTEN FREE with a 1:1 blend!
WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!
Using the “Ring Mold Build Method” for this cake since there is not icing to hold it all in. This method allows the freshly whipped cream to set inside the cake for a sturdier layer cake especially since this one is naked cake style
Acetate cake strips ensure a clean build and more importantly unmolding of the cake once it is all set
Of course you can use a mocha buttercream for a fully iced traditional style cake instead or just double the mocha whipped cream listed below and ice the entire outside of the cake too
Coffee ‘n’ Cream Cake
Be sure to read the Notes for Success section above the recipe!
Ingredients
For the Coffee Cake Batter
- 1 cup Plant Milk 237ml
- ½ cup Strong Brewed Coffee 118ml
- 2 teaspoons Vinegar 10ml
- ½ cup Vegan Butter 113g
- ½ cup Vegetable Oil 118ml
- 1½ cups Granulated Sugar 300g
- ½ teaspoon Salt
- 2 teaspoons Vanilla Extract 10ml
- 2 cups All Purpose Flour 250g
- 1 cup Cake flour 129g
- 2 teaspoons Baking Soda
For the Mocha Whipped Cream
For the Coffee Soak
- ½ cup Granulated Sugar 100g
- ½ cup Strong Brewed Coffee 118ml
Instructions
-
Preheat the oven to 350F & then grease & parchment line 3-7″ cake pan(s)
-
Combine the vegetable oil with the melted vegan butter & add the vanilla extract
-
Combine the plant milk with the vinegar & let stand for 5 minutes to thicken. (Soy milk is the only plant milk that will thicken, but you can use another milk if you prefer)
-
Sift all the dry ingredients together in a large mixing bowl, including the sugar.
-
Pour in the wet ingredients (this will be the plant milk mixture & the butter/oil mixture) & whisk smooth about 30 strokes
-
Divide the batter evenly amongst the prepared pans & bake immediately in the preheated 350°F oven for 15 minutes, then turn the oven temperature down to 300°F to bake the rest of the way, approximately 10-25 minutes more for a total bake time of approx 25-30 min or when you gently press the centers they should be springy to the touch. Or do the toothpick test for moist crumbs.
-
Cool in the pans until you can safely touch without burning yourself then turn the cakes out onto a cooling rack to cool the rest of the way.
-
While the cakes are cooling prepare the coffee soak by combining the coffee & sugar in a small sauce pot & bring to a rolling boil, let boil for 3 minutes then remove from the heat & cool to cold
-
Separate 4 Tbs of the cold liquid cream & whisk in the powdered coffee to dissolve the granules
-
Whip the cream including this coffee mixture to medium firm peaks while slowly adding the confectioners sugar & the cold ganache *if you do not have a stash of ganache on hand like I always do, it seems excessive to make an entire extra recipe just for that! In which case you can omit this p[art altogether!
-
Once the cake layers are cold build the cake inside of a ring mold lined with acetate cake strips by soaking each layer with coffee syrup then portioning the coffee cream into 3 equal parts evenly for each layer. As shown in the picture I used the last portion of whipped cream for the icing
-
Sprinkle the top with cocoa powder
Notes
Storage Coffee ‘n’ Cream Cake must be kept refrigerated at all times & will stay fresh loosely wrapped for up to 1 week
