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Coconut Sponge with Coffee Butter Cream

Weekly cakes have most definitely become a thing in this house and after a break from writing I am back. Apologies for the absence but I just wasnt in the right space to share!

Vegan or eggless cakes are now a staple as I am very stingy with eggs as we prefer to eat them as is rather than put them in cakes. The sponge seems to last a lot longer without dairy and eggs in as well which although is a little puzzling it makes it a lot more budget friendly.

This sponge recipe is not my own it is the wonderful Nora Cooks, she helped me understand that plant based cakes are the way forward when I started this journey. Its also the recipe for my ‘bounty’ cake, moist and delicious you ca reduce the sugar to less than 200g in the whole cake and it still remains the perfect texture. The recipe itself is also infinitely adaptable with different flavourings.

Egg Free Coconut Sponge with Coffee Buttercream

Serving Size:
8
Time:
Prep: 15 mins
Cook: 30 mins
Cool: 1 Hour
Difficulty:
Easy

Ingredients

  • Coconut Cake
  • 312.5 g all purpose flour
  • 2 tablespoons cornflour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 354.88 g granulated sugar
  • 170.25 g neutral flavoured oil – I use rapeseed
  • 339 g non-dairy milk (I used coconut milk, not from a can)
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • Coffee Buttercream
  • 400g Icing Sugar
  • 200g Plant Based Butter Or Non Waterbased Margarine
  • 1tbsp instant coffee dissolved into 1 tsp of water so its quite thick.

Directions

  1. Preheat the oven to 170c and grease two 8 inch cake pans. I also like to place a circle of parchment paper on the bottom of each pan for easy removal.
  2. In a large bowl, add the flour, cornflour, baking powder, salt and sugar. Whisk well to combine.
  3. To the bowl with the dry ingredients, pour in the oil, non-dairy milk, apple cider vinegar, vanilla and coconut extract. Mix with a large spoon until just combined, but be careful not to over mix the batter or your cake won’t be soft and fluffy.
  4. Pour into prepared pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
  5. Let the cakes cool in the pan for 10 minutes, then carefully remove them and place on a cooling rack. Allow the cakes to cool completely before frosting.
  6. For the buttercream: whisk your butter until soft before adding 1/3 of the icing sugar and the coffee. Mix in bursts until all the icing has been used, you can do this by hand or in a stand mixer!
  7. Ice the bottom layer first and place on your presentation plate.
  8. Add the top layer and a dollop of buttercream on top and smooth it over with a palette knife.
  9. Next add more buttercream to the top and keep working it until the sides are covered.
  10. Place in the fridge until required.

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