Brown Butter Espresso Mousse Cake
- Rosie
- Jun 10
- 2 min read
Moist brown butter sponge layered with creamy espresso and chocolate mousse. The brown butter adds a gorgeous toasty nutty flavour which pairs so well with the rich coffee and chocolate notes in the mousse. Made without eggs or dairy this cake is so simple to make and the mousse is made with just 3 ingredients.
Brown Butter Espresso Mousse Cake
Here’s Why You’ll Love This Brown Butter Espresso Mousse Cake:
Buttery, toasty caramel flavour paired with rich coffee chocolate notes.
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Brown Butter: Easily made in a saucepan by heating butter until bubbling. It will start to foam and turn into a deep brown colour with a nutty scent.
The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!)
Recipe
