Vegan Irish Coffee Layer Cake
Since St. Patrick's Day is coming up, I decided to make a decadent cake fit for a celebration! Although I had a few different ideas, my Mom gave me the winning one. "You haven't ever made an Irish coffee cake before, you should make one!" She said. It sounded like a winner to me, so I went for it! I thought about making cupcakes, but I always gravitate towards cake. There is just something about it that I love, probably the more generous amount of frosting, and cake to frosting ratio that is larger than cupcakes (at leas with mine). I imagined a cake that had the aroma and flavor of coffee plus a little bit of booziness since it was Irish coffee cake after all. I admit, I have never actually had Irish coffee, but I used to be a huge fan of Bailey's Irish Cream when I was younger. Just straight up usually though. I now find it a little too sweet for my tastes. I don't know why I haven't made a vegan verison that suits my tastes yet (putting it on the list in my head of things to make now). Anyways, where I am going with this Bailey's tangent is that I wanted the frosting to sort of taste like it plus coffee. I think I accomplished that pretty well!
For the cake portion, I used my classic date sweetened layer cake with some strong freshly brewed organic coffee and a little whisky to make it a little boozy. My Mom was kind enough to save me some of her coffee, since I am not a coffee drinker, I just like coffee desserts. The batter tasted delicious and I knew this was going to bake up well. It smelled amazing while baking too, filling my kitchen with a heavenly aroma. For the frosting I used a coconut base with a little cashew butter to make it dreamy and delicious sort of like a vegan buttercream. I added some coffee to that as well, along with vanilla and of course the whisky and it tasted amazing. Sort of like Bailey's but better. It was like a delicious mousse and it could have been eaten with a spoon just like that but of course it needed to be saved for the cake.
Once assembled it was lovely! But how did it taste all together? Super delicious! Everyone I shared it with finished their pieces quickly and told me how much they enjoyed it. The cake layers were nice and moist, with a light coffee flavor and a hit of whisky, and the frosting creamy, dreamy and simply heavenly! All together it was perfect! If you are an Irish coffee fan, this cake is for you. Ps: It goes well with morning coffee as well, if you are a cake in the morning type of person according to my Mom.
Vegan Irish Coffee Layer Cake
Makes one 2 layer 6 inch cake
2 6 inch cake pans
- 1 1/2 cups Bob's Red Mill Gluten Free All Purpose Flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
- 1/4 cup organic almond butter
- 2 tsp pure vanilla extract
- 1 cup strong brewed coffee
- 1/2 cup whisky (check Barnivore to make sure it is vegan)
- 2 Tbsp apple cider vinegar
Vegan Coffee Cream Frosting:
- 1 15 oz can full fat organic coconut milk, chilled
- 1/2 cup organic cashew butter
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1 Tbsp espresso powder
- 2 Tbsp whisky (check Barnivore to make sure it is vegan)
- 1/2 cup plus 2 Tbsp melted coconut butter (warmed to liquid)
- Preheat the oven to 375F degrees and position rack in center of oven.
- Oil 2 6 inch round cake pans with coconut oil and line the bottom with parchment.
- Whisk flour, baking powder, baking soda, sea salt in a large bowl to blend well.
- Place dates, reserved water, coffee, whisky, almond butter, water, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
- Pour the cake batter into prepared pans, and place in the oven.
- Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 25-30 minutes. Remove from oven, let cool completely, then unmold onto plates.
- To make the frosting, combine all ingredients in a high speed blender or food processor and blend until completely smooth. Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten). Once it is ready place in the refrigerator until ready to assemble.
- To assemble, place one cake layer on a plate. Spread 3/4 cup frosting over the cake layer. Place the other cake layer over that, and spread the remaining frosting over the top and down the sides of the cake.