Brown Sugar Latte Cake
- Rosie
- Sep 4
- 2 min read
Three layers of soft brown sugar coffee sponge, filled with buttery brown sugar caramel. Wrapped in creamy brown sugar buttercream this Brown Sugar Latte cake is the perfect fall dessert.
Each slice is rich, nutty and toasty with notes of roasted coffee throughout.
You won't need any eggs or any dairy, and the best part is it's are super simple to make!
Brown Sugar Latte Cake
Here’s Why You’ll Love This Brown Sugar Latte Cake:
Egg and dairy free: Can be easily adapted for vegans and allergens
Easy to make: perfect for beginner to intermediate bakers
Perfect fall dessert: Rich, cosy and nutty flavours for a perfect autumnal dessert.
Smooth brown sugar caramel: Sweet, salty and so quick to make! This recipe does not need a candy thermometer so it’s super easy to make.
Espresso notes: The espresso in the sponge enhances the caramel notes from the brown sugar
Moist sponge: Dairy free buttermilk and yoghurt keep this cake soft and moist for days!
Make-ahead friendly: The cake layers, buttercream and caramel can be prepped in advance, making assembly easier.
Key Ingredients
Brown sugar: dark and light
Dairy free yoghurt
Salted dairy free butter
Dairy free milk: I find soya the best!
Self raising flour
Levelling agents: baking powder and bicarbonate of soda
Cinnamon
Vegetable oil or light olive oil
Icing sugar
Espresso or espresso powder
Apple cider vinegar
Storing tips
Make ahead: the sponge layers can be made the day beforehand and tightly wrapped in cling film until ready to assemble. The buttercream can also be made the day before by wrapping the top of the bowl with clingfilm and storing in the fridge. When ready to serve remove from the fridge and bring to room temperature and then re-whip. Store your caramel in an airtight container in the fridge for up to 3 weeks. Before using, bring it to room temperature and give it some good stirs to loosen it up.
Recipe
