Dairy & Gluten Free, Vegan Mocha Caramel Cake Recipe


Looking for a dairy free, gluten free, vegan mocha caramel cake recipe? This is three layers of deliciously soft mocha chocolate sponge with salted caramel buttercream and crushed Moofreesas (dairy free, vegan Maltesers) covered in a delectable Moo Free chocolate ganache with salted caramel on each scrumptious layer. What a wonderful dairy & gluten free, vegan cake!

Servings: 6 Slice

Keywords: dairy free, vegan, cake, mocha, salted caramel

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins

Ingredients

Instructions

Ingredients

Cake Ingredients

  • 420 ml almond milk 
  • 2 teaspoons apple cider vinegar
  • 1 tbsp instant coffee with 60ml of water
  • 210 g Doves Farm gluten free self-raising flour
  • 210 g buckwheat flour 
  • 4 tbsp cocoa powder
  • 480 g golden caster sugar
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 120 g coconut oil (melted)

Ganache Crumb

Buttercream

  • 250 g organic vegan butter 
  • 500 g powder sugar 
  • 1 tsp vanilla extract
  • 2 tsp coffee extract
  • 1 tbsp almond milk
  • 3 tbsp home made salted caramel 

Instructions

Cake Instructions

  1. Preheat oven to 160 degrees celsius
  2. Line 3 x 6 inch cake tins with parchment paper
  3. In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined
  4. Sift the flours, cocoa powder, sugar, baking powder and bicarbonate of soda then mix together 
  5. Add the melted coconut oil into the almond milk and apple cider mixture and whisk to combine then add the wet ingredients into the dry ingredients 
  6. Add equal amount of cake mixture to the three tins and put in the oven for 26-30mins, check using a knife or skewer, and if it comes out clean the sponges are ready. Cool completely.

Buttercream Instructions

  1. Cream the butter in a mixer (on its own) for 5 mins
  2. Add your icing sugar and almond milk to the creamed butter
  3. Let the mixture mix at medium speed for 10 mins using the paddle attachment
  4. Add in your vanilla essence, coffee extract, and salted caramel. 
  5. Switch to whisk attachment and mix for another 10 mins 
  6. If your kitchen is warm/humid do these steps in batches putting your buttercream in the fridge to cool for a few minutes

Assembly

  1. Layer of sponge
  2. Cover in buttercream
  3. Layer of Moofreesas ganache
  4. Repeat x 3