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RECIPE
21 INGREDIENTS 8 STEPS 45min

Eggless Chocolate Coffee Vanilla Ombre Cake

When chocolate, coffee, and vanilla come together to create a dreamy ombre cake, it can only be good. Here's an Eggless Chocolate Coffee and Vanilla Ombre Cake that is as simple as it is delicious!
Eggless Chocolate Coffee Vanilla Ombre Cake Recipe | SideChef
When chocolate, coffee, and vanilla come together to create a dreamy ombre cake, it can only be good. Here's an Eggless Chocolate Coffee and Vanilla Ombre Cake that is as simple as it is delicious!
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
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Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
45min
Total Time
$1.31
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Eggless Vanilla & Coffee Sponge

6 oz
Buttermilk
1.5 oz
Oil
1/2 tsp
Baking Soda
3/4 tsp
Baking Powder
1 Tbsp
Instant Coffee

Eggless Chocolate Sponge

3 oz
Buttermilk
1 oz
Oil
1/2 tsp
Baking Powder
1/4 tsp
Baking Soda
2 1/2 Tbsp
Unsweetened Cocoa Powder
1 tsp
Instant Coffee

Filling and Frosting

10.5 oz
Fresh Cream
I used Amul Fresh Cream
1 cup
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Nutrition Per Serving

VIEW ALL
CALORIES
782
FAT
49.4 g
PROTEIN
7.8 g
CARBS
75.4 g

Author's Notes

Makes three 6-inch cake layers (1 vanilla, 1 coffee, and 1 chocolate).

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Lightly grease three 6-inch Meyer baking tins.
Step 2
Prepare the Eggless Vanilla and Coffee Sponge. Whisk together Buttermilk (6 oz) , Oil (1.5 oz) , Granulated Sugar (1/2 cup) , Apple Cider Vinegar (3/4 tsp) , Baking Soda (1/2 tsp) , Baking Powder (3/4 tsp) , Vanilla Extract (1 tsp) , All-Purpose Flour (3/4 cup) , and Whole Wheat Flour (1/4 cup) in a bowl until smooth.
Step 3
Divide batter into two, approximately 225 g per tin. Add Instant Coffee (1 Tbsp) to one half.
Step 4
Make the chocolate sponge cake batter by whisking together Buttermilk (3 oz) , Oil (1 oz) , Granulated Sugar (1/4 cup) , Apple Cider Vinegar (1/2 tsp) , Baking Powder (1/2 tsp) , Baking Soda (1/4 tsp) , Unsweetened Cocoa Powder (2 1/2 Tbsp) , Instant Coffee (1 tsp) , and All-Purpose Flour (1/2 cup) .
Step 5
Transfer batter to the prepared tins, and bake for 25-30 minutes until light golden brown, and the tester comes out clean. Cool completely.
Step 6
Prepare the filling and frosting. Heat the Fresh Cream (10.5 oz) to almost boiling. Take off the heat and pour over the Dark Chocolate (1 cup) . Leave to stand until the chocolate softens. Gently whisk until smooth, and leave to rest until it reaches desired consistency.
Step 7
Sandwich the cake with about 150 g of filling between each layer, and use the remainder to frost the cake. Optionally, make the drips by heating about 3 Tbsp of the frosting for 10 seconds until runny, then cool it down to the right consistency. Make the drips around the edges using either a squeezy bottle, an icing bag, or a spoon.
Step 8
Slice your Eggless Chocolate Coffee & Vanilla Ombre Cake and enjoy!
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Nutrition Per Serving
Calories
782
% Daily Value*
Fat
49.4 g
63%
Saturated Fat
23.6 g
118%
Trans Fat
0.1 g
--
Cholesterol
51.8 mg
17%
Carbohydrates
75.4 g
27%
Fiber
5.5 g
20%
Sugars
44.6 g
--
Protein
7.8 g
16%
Sodium
301.6 mg
13%
Vitamin D
0.6 µg
3%
Calcium
111.3 mg
9%
Iron
4.4 mg
24%
Potassium
404.2 mg
9%
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