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This beautiful autumn cake is the perfect way to start off November. It consists of moist coffee sponges, layered between rich coffee frosting, spiced fig jam, toasted walnuts and topped with chewy caramel drops and chocolate shavings. If you love autumn flavours, this cake is definitely for you!
This cake is medium level baking as it does consist of 4 sponges, homemade caramels, homemade frosting and slightly caramelized walnuts. However, it is completely worth the effort. This cake is very indulgent, so it will serve many with thin slices. If you prefer larger slices, this will serve 12. This recipe suggests a lot of coffee included into the frosting and sponge, which creates a strong coffee hit.
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Equipment needed:
- large mixing bowl
- 2 (or 4) 8″ cake pans
- electric hand mixer / stand mixer
- whisk
- wooden spoon/spatula
- measuring cups / kitchen scales
- measuring spoons
Ingredient notes:
- vegan butter – I recommend using a butter substitute rather than margarine for better flavour and texture – use plant-based flora butter.
- brown sugar – this is for the best flavour, make your own with 1tbsp treacle per 1 cup white sugar.
- caster sugar – granulated sugar will work too.
- flour – make sure to use self-raising flour!
- coffee – use powdered instant coffee.
- vanilla – high quality vanilla will give off the best flavour.
- baking powder – will allow for a fluffy leavened cake.
- salt – flavour enhancer to create a stronger taste.
- flax eggs – to make one flax egg, combine 1tbsp flax meal with 2tbsp water. let sit until gelatinous (similar to an egg).
- vegan yogurt – greek or normal will work to replace egg and create a fluffy sponge.
- icing sugar – if using lumpy powdered sugar, be sure to sift it.
- walnuts – toast them for the tastiest result.
- fig jam – use red fig jam.
- chocolate – optional, i use some chocolate shavings to decorate the top.
- chewy caramel drops – i make these myself to decorate the top but it is completely optional!
- pre-heat your oven to 180c / 160c (fan oven).
- line two 8″ cake pans (or 4 if baking all layers at the same time) with vegan butter and parchment paper.
- to a mug, dissolve the coffee with 2tbsp hot water.
- in a large bowl, mix vegan butter and sugars until fluffy. add the flax eggs, yogurt and vanilla extract. whisk again to combine.
- then add the dry ingredients and mix until briefly combined.
- add the coffee and fold in until smooth. divide between cake pans and smooth out.
- bake for 20 minutes until a toothpick comes out clean and golden on top.
- let cool completely in the pans before decorating (the cakes won’t rise much, don’t worry they are extremely fluffy and moist, the layers are supposed to be thin).
- in the meantime, make the coffee frosting.
- to a large bowl add the vegan butter, whip until fluffy and paler.
- add the powdered sugar and whip until fluffy. add the coffee and whip again.
- spread evenly between the four cake layers with fig jam in the centre.
- roast walnuts with course sugar for about 10 minutes until golden and roasted.
- sprinkle some roasted walnuts between each layer.
- rustically frost the sides and top. decorate the sides of the cake with chopped roasted walnuts.
- decorate the top however you like, i used chocolate shavings, roasted walnuts and vegan caramel drops.
- slice, and enjoy!
The first cakes ever made were very different to the ones we know today. Surprisingly, the Ancient Egyptians were the first to experiment with baking. They made the first ‘cakes’ with a mixture of flour, eggs, milk, honey and usually dried fruits. They were flat, dense and quite bread-like near the beginning.
During the mid-17th century Europeans began to experiment with cakes that are more similar to the ones we eat today. As technology advanced and we got our hands on more ingredients, people got more creative with baking. Europe was the birthplace of the first modern cake, which was topped with icing. During these advancements, the majority of cakes still contained fruits or citrons.
During the 19th century, cake as we know it today grew in popularity. Cake was now considered a luxury due to its expensive ingredients, sugar and sometimes chocolate. Buttercream began to overrule simple icing, and as technology advanced, temperature controlled ovens became common making baking so much easier.
Ingredients eventually went down in price, and household appliances made their way into most homes. This allowed more people to advance in baking, which led to the increase in cakes popularity.
Vegan coffee, spiced fig, toasted walnut cake
prep time: 1h / serves: 12-14 / cook time: 20mins
ingredients:
- sponge (I cook my four sponges in two batches, the measurements below are for 2 sponges. I make the batter twice (x2) and bake in two rounds. If you have a large oven or 2, you can multiply the measurements by 2 and bake at the same time.)
- 3/4 cups + 2tbsp vegan butter (x2)
- 1/3 cup caster sugar (x2)
- 1/2 cup brown sugar (x2)
- 2 flax eggs (x2)
- 1/4 cup vegan yogurt (x2)
- 1 tsp vanilla (x2)
- 1 + 2/3 cups self-raising flour (x2)
- 1tsp baking powder (x2)
- 1/2 tsp salt (x2)
- 1 + 1/2 tbsp instant coffee dissolved in 2tbsp hot water
- frosting
- 1 + 1/4 cups + 2tbsp vegan butter
- 3 + 1/4 cups powdered sugar
- 4 tsp instant coffee dissolved in 1tbsp hot water
- 2 cups roasted walnuts
- spiced red fig jam for filling
- desired decoration (chocolate shavings, caramel, etc)
Method:
- I make the four sponges in two batches. Make enough cake batter for two sponges, bake and while in the oven make another batch and bake again.
- pre-heat your oven to 180c / 160c (fan oven).
- line two 8″ cake pans (or 4 if baking all layers at the same time) with vegan butter and parchment paper.
- to a mug, dissolve the coffee with 2tbsp hot water.
- in a large bowl, mix vegan butter and sugars until fluffy. add the flax eggs, yogurt and vanilla extract. whisk again to combine.
- then add the dry ingredients and mix until briefly combined.
- add the coffee and fold in until smooth. divide between cake pans and smooth out.
- bake for 20 minutes until a toothpick comes out clean and golden on top.
- let cool completely in the pans before decorating (the cakes won’t rise much, don’t worry they are extremely fluffy and moist, the layers are supposed to be thin).
- in the meantime, make the coffee frosting.
- to a large bowl add the vegan butter, whip until fluffy and paler.
- add the powdered sugar and whip until fluffy. add the coffee and whip again.
- spread evenly between the four cake layers with fig jam in the centre.
- roast walnuts with course sugar for about 10 minutes until golden and roasted.
- sprinkle some roasted walnuts between each layer.
- rustically frost the sides and top. decorate the sides of the cake with chopped roasted walnuts.
- decorate the top however you like, i used chocolate shavings, roasted walnuts and vegan caramel drops.
- slice, and enjoy!
NOTES
- to make a flax egg, combine 1tbsp flax mean with 2tbsp water per egg.
- roast the walnuts with some coarse sugar for the best flavour.
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