Maple Pecan Salted Latte Cake
If you are looking for the perfect autumn cake, then look no further. This is my Maple Pecan Salted Latte cake and it is just pure heaven in every single bite.
It has four layer of soft, espresso-infused sponge, with gooey maple pecan caramel in the centre, before being wrapped in a salted latte buttercream, tying all of the layers together perfectly.
You won't need any eggs or any dairy, and the best part is it's are super simple to make!
Maple Pecan Salted Latte Cake
Here’s Why You’ll Love This Maple Pecan Salted 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: Cosy flavours for a perfect autumnal dessert.
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
Vegetable oil or light olive oil
Icing sugar
Apple cider vinegar
Maple Syrup
Pecan butter: homemade or store bought
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.
Recipe
