My love for coffee predates any and all food writing or even cake-making. When I say I have always loved coffee, I truly mean every word. So to make things a bit easier, my parents would prepare a so-called white coffee for me, basically the tiniest bit of brewed coffee mixed with a large mug of milk.
While it was delicious, it was not the coffee my stubborn little four-year-old self wanted, and I still remember that frustration, over three decades later. True dedication.
So this little cake is the homage to my never-ending love for coffee, in a true milk-and-coffee fashion. Soft cake layers, rich coffee frosting, gorgeous vegan white chocolate glaze, and the beauty of simplicity.
If you wish, you can absolutely soak the layers in either diluted espresso or espresso simple syrup, it will only make the cake even better.
Ingredients
For the soft cake layers
100 grams plain flour1/2 teaspoon baking soda
1/8 teaspoon salt
100 grams granulated sugar
120 millilitres water
15 millilitres neutral oil
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla bean paste
For the coffee filling and frosting
200 millilitres soy milk2 teaspoons instant espresso powder
50 grams granulated sugar
40 grams cornflour
50 grams vegan white chocolate
100 grams vegan block butter, softened
1 teaspoon vanilla bean paste
For the glaze
50 grams vegan white chocolate2 teaspoons neutral oil
Preparation
Let the oven preheat to 180°C and a small round cake pan (13 cm) with baking parchment, bottom and sides.
To make the soft vanilla cake, sift together all the dry ingredients into a medium bowl, and then add in the sugar and salt. Mix well, add in all of the wet ingredients in no particular order, and gently mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 25 minutes. Make sure you check it with a toothpick, so the cake does not dry out in the oven. Remove from the oven and let cool completely in the pan.
My cake was done after exactly 26 minutes.
While the cake is cooling, make the custard buttercream. Pour the soy milk into a heavy saucepan, sift in the cornflour, add the sugar and espresso powder, and whisk very well. Place the pan over medium-high heat and let it slowly come to a boil. Once boiling, start stirring constantly, and cook for about 2-3 minutes, until it resembles a soft custard. Remove from the heat, add in the chopped vegan white chocolate, and mix until combined. Cover the surface with a piece of cling film or a round of baking parchment, and let it cool down to room temperature, about 45 minutes.
Once the custard is almost at room temperature, transfer it to a large bowl, and whip with an electric mixer on the highest setting until smooth and very creamy. Add the softened vegan block butter and vanilla directly into the custard, and proceed to whip on the highest setting until very airy, light, and fully combined. Place the bowl into the refrigerator for about 30 minutes.
Once everything is cool to the touch, remove the filling from the refrigerator, mix it briefly, and divide it into three equal parts. Level the cake if needed, and slice it into three thin layers.
Place the first cake layer on the cake platter and add a portion of the filling. Top with another cake layer and continue stacking, until all of the cake is used up. Because the cake is firm, you can use the remaining filling to frost the top and sides.
Place the cake into the refrigerator for at least 8 hours or overnight, and serve in thin slices. Yields 8 rich servings.
