Coffee & Caramel Cake

Coffee & Caramel Cake

Soft creamy texture with layers of caramel and hits of strong coffee. It’s cakes like these you take to peoples homes or workplaces to truly highlight the pleasure you can still enjoy with vegan food.

This was a recipe I found when we nervously invited our family for our very first Vegan Christmas. This recipe is the most amazing dessert I have tasted so far (and that is a big call!).

This recipe boggles the mind. Everything about it goes against the laws of the chemistry of cooking. Its also time-consuming but well worth the time and effort – Trust me! You will not believe how it turns out in the end!

Base Ingredients:

1/4 cup of Soymilk mixed with plain flour (add the flour in small amounts until you get a texture which has a soft cream cheese like texture)
1/4 cup Cocoa Powder
1/2 teaspoon Bicarb Soda
3/4 cup Self-Raising Flour
1/4 cup Sugar
50g Dark Vegan Chocolate
1/4 teaspoon Salt
2 tablespoon Coconut Oil, melted

Base Preparation:

Preheat the oven to 180c
In a bowl mix together the cocoa, sugar and oil until you get a smooth mixture.
Add the soymilk and flour mixture to this.
Add the flour, salt, bicarb soda and melted chocolate and gently blend until you get a nice shiny dough.
Once the dough is ready, spread this evenly into the baking tin to form your cakes base and bake this for 10 mins at 180 degrees

Ingredients for the 1st layer:

60ml or 4 tbsp of Irish coffee
1/4 cup Irish coffee
125ml of Soya Cream
450g (2 tubs) of Toffuti Cream Cheese
225g (1 tub) of Toffuti Sour Cream Cheese
1/2 cup of Sugar
45ml (3 tbsps) of Instant Coffee Granules
1 tsp of Bicarb Soda
Caramel lotus cookies

Preparation of 1st layer:

Mix all these ingredients together, EXCEPT the biscuits and the 1/4 cup Irish coffee, with an electric whisk.
Pour the resulting mixture onto the cake base made earlier. On top of that mixture spread the biscuits evenly, and crumble some to fill in the gaps. Pour the 1/4 cup of Irish coffee over the biscuits.

Ingredients for the 2nd layer:
200ml of coconut cream
225g (1 tub) of Toffuti Sour Cream Cheese
125ml Soya Cream
1/4 cup of Sugar
1/2 tsp of Vanilla Essence
1 tbsp Cornflour

Preparation of 2nd layer:

Mix all the ingredients with an electric whisker
Pour on top of the biscuit layer.

Place the cake in the oven (still at 180 degrees) for 45 minutes or until the top layer looks dark. The cake will bubble and will look like it is about to explode! but don’t worry, its supposed to scare you like that (!). It’s going to cook well and the white upper layer will shrink and become a soft brown layer. The cake will come out of the oven looking kind of wobbly and still liquidy. Leave it out covered for a few hours and it will solidify.

Cover the ugly brown layer with half a pack of dark chocolate. Use either a grater or a peeler to shave chocolate curls on top of your masterpiece.

Notes: All applause to be directed to

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