Irish Coffee and Caramel Cake

I would like to introduce you to the most surprising cake I ever made. Why is it surprising? Because  in all the stages before decorating, it just looks like a mess… Making this cake, you will never guess it would look the way it looks at the end. 
It’s also incredibly tasty! The cake is filled with yummy surprises from the top layer of thick caramel, to the taste of Irish coffee inside. 
It is a great cake to serve for guests; Its texture is soft and creamy – just please don’t blame me for ruining your diet!
You’ll be building 2 layers in this cake and the cake will be quite large. So make sure you use a 26cm tin or even larger if you have one…
Irish Coffee and Caramel Cake Recipe
Base Ingredients:
1/4 cup of soya milk mixed with plain flour (add the flour in small amounts until you get a texture which has a soft cream cheese like texture)
1/4 cup cocoa powder
1/2 tsp baking soda
3/4 cup of self raising flour
1/4 cup of sugar
50g dark vegan chocolate
1/4 tsp salt
2 tbsp melted coconut oil
Vegan Caramel and Irish Coffee Cake Slice
Base Preparation:
Preheat the oven to 180 degrees celcius
In a bowl mix together the cocoa, sugar and oil until you get a smooth mixture.
Add the soya milk and flour mixture to this
Add the flour, salt, baking powder and melted chocolate and gently blend until you get a nice shiny dough
Once the dough is ready, spread this evenly into the baking tin to form your cakes base and bake this for 10 mins at 180 degrees
Ingredients for the 1st layer:
60ml or 4 tbsp of Irish coffee
1/4 cup Irish coffee
125ml of soya cream
450g (2 tubs) of Toffuti original cheese
225g (1 tub) of Toffuti sour cream cheese
1/2 cup of sugar
45ml (3 tbsps) of instant coffee granules
1 tsp of baking soda
Caramel lotus cookies 
Vegan Caramel Irish Coffee Cake by Natalie Houlding
Preparation of 1st layer:
Mix all these ingredients together, EXCEPT the biscuits and the 1/4 cup Irish coffee, with an electric whisk.
Pour the resulting mixture onto the cake base made earlier. On top of that mixture spread the biscuits evenly, and crumble some to fill in the gaps. Pour the 1/4 cup of Irish coffee over the biscuits.
Ingredients for the 2nd layer:
200ml of coconut cream
225g (1 tub) of Toffuti sour cream cheese (you can use the original cheese one if you dont have the sour cream)
125ml soya cream
1/4 cup of sugar
1/2 tsp of vanilla essence
1 tbsp of corn starch (cornflour)
Preparation of 2nd layer
Caramel Irish Coffee Cake with vegan chocolate peels on top
Mix all the ingredients with an electric whisker
Pour on top of the biscuit layer.
Place the cake in the oven (still at 180 degrees) for 45 minutes or until the top layer looks dark. The cake will bubble and will look like it is about to explode! but don’t worry, its supposed to scare you like that (!). It’s going to cook well and the white upper layer will shrink and become a soft brown layer. The cake will come out of the oven looking kind of wobbly and still liquidy. Leave it out covered for a few hours and it will solidify.
Cover the ugly brown layer with half a pack of dark chocolate. Use either a grater or a peeler to shave chocolate curls on top of your masterpiece.

Natalie Houlding

Food Columnist

Wife to Terry and mother to Ocean, Natalie is a professional photographer, and a passionate vegan with a love for food. Her vegan food blog, is a new and exciting project with recipes in both Hebrew and English

More about Natalie

Check out Natalie's vegan food blog – theVlog

Check out Natalie's photography website – Natalie Houlding Wedding Photography

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