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 take 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 minutesBaking time- 28-30 minutesServes- Approximately 10-12Level- Medium…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-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+-Cocoa powder-Ground coffeeExtras-Coffee beans-Cocoa powder-Chocolate truffles…To make the cakesStep 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, 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 buttercreamStep 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!PIN MEShop the whole ‘Sproud’ range here.This is a paid collaboration with Sproud. A huge thank you to Sproud for collabing on this recipe with me!Discover Sproud on social mediaInstagram- https://www.instagram.com/besproud/Facebook- https://www.facebook.com/besproud.uk/Make sure you follow me on my social mediaMy Instagram- https://www.instagram.com/thelittleblogofvegan/Facebook- https://www.facebook.com/littleblogofvegan/Twitter- https://twitter.com/BlogofVeganI would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan All of my social media links are in the side bar…come and say hi!Share and follow me for more yummy posts to come!
Preparation- 10 minutes
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!
