So I was looking through my recipe notebook/idea book yesterday for where I’d written down this recipe. This is the book that ends up with all the random inspirations I have, notes, reminders, and of course recipes. As I was scrolling through it though, it occurred to me that to anyone else looking through the pages, it would look like complete gibberish and most likely have whoever was looking at it questioning my mental stability.
Ha, when I see those people who seemingly have it all together with those cutesy little decorated bullet journals and a separate notebook where they’ve compartmentalized there lives and planned out what time to brush their teeth I’m like “Who are you!?!?!” or “I’m sorry, I don’t talk to mutants.” Let’s just say I could be a little more organized.
I’m getting there, guys. Slowly, yes, but I’m way more organized than years ago when I started. Also, is anyone else getting lots of snow right now. I just woke up to the most gorgeous layer of white fluff coating the world outside my window an I’m loving it…….but I’m also slightly annoyed at it as well because it makes driving a bit of a challenge. You see, I haven’t been driving for very long because during the 4 years I lived in Chile I didn’t drive much because the majority of vehicles there are manual and I haven’t really mastered that yet. That’s why I’ve been really enjoying living back where most of the cars are automatic and I can drive myself around.
Anyway, the snow and I have this love/hate relationship going on right now because driving in it is another thing I haven’t mastered so it makes it harder to get out. Ugh, but it is sooooo pretty and I’ve missed it all these past Winters while I lived where there wasn’t snow. Clearly, I’m on the fence about the snow.
I think baking is such a great way to spend a snow day though, at least that’s my favorite distraction. This cake was inspired by the current weather because nothing says cozy and warm quite like a hot cappuccino and some sweet white chocolate in a cake form.
For this recipe I like using espresso powder for baking but if you prefer a more vanilla cake with less coffee favor feel free to lessen the amount of espresso powder.
Vanilla Cappuccino Cake + White Chocolate Espresso Frosting (Vegan)
Coffee is the perfect compliment to a piece of cake but when you add it to the cake it's a magical combination!
- 1 cup aquafaba liquid from 2 cans cooked chickpeas
- 1 1/4 cups light brown sugar
- 1/3 cup organic cane sugar
- 2 teaspoons lemon juice
- 1/2 cup organic vegetable oil
- 1/2 cup coconut oil or organic vegetable shortening melted
- 1/2 cup strong black coffee
- 2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1 tablespoon vanilla extract
- 2 teaspoons espresso powder *see note
- 150 g about 1 cup semi-sweet dark chocolate chips or chunks
- 3 cups unbleached all-purpose flour
- 4 1/2 cups powdered sugar
- 1 cup 2 sticks vegan "butter", room temp
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons almond milk
- 2 teaspoons instant espresso powder divided
- 4 ounces 115g non-dairy white chocolate squares or chips
- cocoa powder for dusting top
- handful of dairy free semi-sweet chocolate chips optional
Preheat oven to 350 degrees F (180 C) and line 2 (8-inch) cake pans with parchment paper. Pour aquafaba into bowl of stand mixer and beat until its begins to look light and fluffy (about 3 minutes). Slowly drizzle in cane sugar while beating on high and continue until it forms stiff peaks (it should take about 5 more minutes).
In separate large mixing bowl, stir together the brown sugar, lemon juice, coffee, melted coconut oil, oil, and extract. Add the flour, espresso powder, salt, and baking powder and gently stir.
Remove the mixer bowl from the mixer and use a large spatula to gently fold in the aquafaba into the other bowl of ingredients just until fairly combined. (It's actually better to leave some small lumps then to overmix and lose volume.)
Divide batter into the 2 pans as evenly as possible. Bake for 30-40 minutes until toothpick inserted in center comes out clean and edges are lightly golden. Remove the cakes from oven and cool completely before frosting. (I prefer to cover them and place them in the freezer for at least an hour.)
Beat butter in a large mixing bowl until creamed. Add vanilla, salt, and powdered sugar one cup at a time until incorporated into mixture. Add the almond milk beat until light and fluffy. Melt the white chocolate in a double-boiler or microwave safe bowl, stirring in intervals until completely smooth (it's important not to have lumps of white chocolate especially if you want to use smaller tips.) Pour the white chocolate into the mixing bowl while mixing on low then add the espresso powder and beat until light and fluffy again, about a minute.
To assemble, Gently loosen the cakes form pans by running a thin knife around edges and inverting over plates or trays shake them loose. Use a serrated edge knife to trim and level the cakes if needed. Spread frosting on one of the cakes and layer the second on top. Frost the top and all the sides with remaining frosting until smooth. I did a very basic frosting job and for the trim I didn't even use a tip on my pastry bag, I simply use the open tip of the bag to pipe and decorate a very simple edge. I also added a dusting of cocoa powder and some semi-sweet chocolate chips as a border, but this is optional. Coffee beans would look cute as well.
You can purchase espresso powder for baking online