Cappuccino Splatter Cake

a recipe!! i know!!! it's been too long, but today i was back in the kitchen with crap on my black jeans and and norah jones playing in the background - all was well. i would also like to introduce you all to my latest cake stand addition to the family (i'm assuming the plural form of cake stands is family?? a flock of cake stands?? a pride??) - her name is patricia* and was the number one most stressful thing for me to pack and move from our old house to this one. i had the box hidden in my room away from removalists and filled with 50% cake stand 150% bubble wrap. but alas, patricia lives on. 

*please tell me i'm not the only one who names their cake stands????? no?! great okay!!! she is a patricia just because she looks like one. 

our house has gone from nearly finished to very nearly finished in the last week and the rugged looking trade people are becoming fewer and fewer by the cake bite. a post will be coming later this week with some little photos of things in their very nearly finished stages - but let me just get rid of some cardboard boxes! also, i’ve been keeping tabs of the β€˜first’ time we do everything. first movie marathon: harry potter. first dinner: gnocchi with tomatoes. first visitor to stay the night: granny!!! first person to dint the bench: mum (oops!). first person to dint the floor: me (major oops!!!!!!!). first dance party: aretha franklin (but not as good as this one )

at the moment our lawn looks like a bomb site and I have a hot pink blanket as a makeshift curtain, but all the extra space means we can have decorative things like house plants! candles! photos! vases with flowers! and the like. you may remember the time I wrote about killing someone else's cactus after two days, so one of my 2016 resolutions is to learn how to keep plants alive. i’ll keep u posted with the plant rant as the year goes on. 

anyway, onto this cake. it’s from izy’s book which by now i’m sure you've all heard people on the internet go on about - and for good reason too! i did a review on it a while (try a year and a bit) ago which i will leave linked here and i still love it as much as i did then. the frosting is my own recipe, but the cake itself is her cappuccino cake (i subbed the milk for chocolate almond milk and the butter for vegan butter). i found that in my oven the cakes needed 30-35 mins, rather than izy’s recommended 20-25, but you know your ovens best so go by when the cakes are fragrant, spring back to the touch and a skewer comes out clean. happy caking!! 

Cappuccino Splatter Cake

{makes 3 six inch mini cakes | serves 8-12}


for the cake mix
250g plain flour
3 tsp baking powder
50g almond meal
220g caster sugar
Β½ tsp salt
110g vegan butter (unsalted)
90 ml espresso
80 ml chocolate almond milk* 
3 eggs

for the frosting & topping  
5 tab vegan butter (unsalted)
300g icing sugar
1 tsp vanilla extract
1 Β½ tsp chocolate almond milk* 
Β½ c dark chocolate, melted 




preheat the oven to 180 degrees C/150 degrees fan forced and grease and line the cake tins. 
In a large bowl, combine the flour, baking powder, almond meal, caster sugar and salt. Add the butter and using the tips of your fingers, rub it into the dry mix until no lumps remain. 
in a smaller bowl, crack the eggs and whisk them together. add the coffee and chocolate milk and whisk to combine. add the wet mixture to the larger bowl and using a spatula, gently fold the batter until no lumps of flour remain. careful to avoid knocking out air and ensure that all ingredients are evenly combined. alternatively, you could use a hand held mixer for this part. 
divided the batter among the three tins , leaving at least β…“ of the pan unfolded to allow for rising. bake for 30-35 minutes or until cooked through (see above notes). 
leave the cakes to cool completely before frosting

to make the frosting
in the bowl of a stand mixer, cream the butter until paler in colour and glistening. add the sugar in two parts, mixing well between each addition. add the vanilla and milk, before scraping the bottom of the bowl down with a spatula to ensure all sugar is mixed in. crumb coat then frost the cakes, before using a piping bag to drizzle the melted chocolate over the top. serve to hungry friends or just eat it all yourself - you choose :D


*thank you to almond breeze for sending me this product, and to all the companies who support little alice