Toffee Nut Latte Cake
Four layers of the softest coffee sponge, filled with gooey toffee and buttery toffee nuts. Wrapped in creamy espresso buttercream and finished with a toffee drip topping, this cake has everything you know and love about your favourite seasonal drink.
Toffee Nut Latte Cake
Here’s Why You’ll Love This Toffee Nut Latte Cake:
Soft, creamy, tender with rich notes of roasted toffee nuts and bold coffee flavours.
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 cakes is self raising flour, in combination with levelling agents (trust me!)
Light Brown Sugar and Caster Sugar: a combination for the perfect level of sweetness and moist crumb
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.
Coffee: adding warm coffee intensifies the rich bold flavour of the cake.
Toffee Nuts: made with a combination of nuts such as cashews, pecans, almonds and peanuts, they are cooked in dairy free butter and brown sugar for that perfect buttery crunchy nutty flavour and texture.
Swaps and Substitutions:
Dairy Free Double Cream - Dairy alternatives such as heavy cream and double cream can be used in both the cake and the frosting.
Unsalted Dairy Free Butter – Dairy alternatives can be used, as well as salted butter.
Oil - any flavourless oil can be used in this recipe. You could also use olive oil however this will change the taste of the cake.
Recipe