Mocha caramel cake

This is three layers of soft mocha chocolate sponge with salted caramel buttercream and gluten free crushed chocolate stars covered in moo free chocolate ganache and salted caramel on each layers 

Recipe: for a 6inch cake 

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


Vegan Mocha Caramel Cake

Ganache crumb 

3 premium bar organic vegan bars melted with a tbsp of almond milk 
100g Crushed organic and vegan chocolate stars 


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


1. Preheat oven at 160 can 
2. Line 3 6inch cake tins with parchment 
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 and mix 
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 in 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. 
Let them cool completely 
Cream the butter on its own for 5 mins in mixer 
Then add your icing sugar and almond milk 
Let the mixture mix at medium speed for 10 mins using paddle attachment if you have a Kenwood mixer 
Add in your vanilla ,coffee extract, salted caramel. 
Switch to whisk attachment and mix for another 10 mins 
If your kitchen is warm/humid do these steps in batches putting your buttercream in the fridge for a few minutes to cool  


Chocolate star ganache 
and repeat 
I decorated my cake with cake truffles from my left over sponge and buttercream  and edible flowers.
by Rachel Makaranga