Cappuccino Cake with Cream Cheese Frosting

Course Dessert
Cuisine Australian
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Author Sally


For The Cappuccino Cake

  • 2 cups self raising flour
  • 1 cup brown sugar
  • ½ cup dairy-free spread*
  • 2 eggs ,room temperature
  • ¼ cup milk
  • 1 espresso shot
  • ½ tsp vanilla

For The Cream Cheese Frosting

  • 125 grams cream cheese**
  • 1 heaped tbsp dairy-free spread
  • ½ tsp vanilla
  • 2 ½ cups icing mixture


For The Cappuccino Cake

  • In a large mixing bowl, using an electric beater, combine dairy-free spread and brown sugar.
  • Add in eggs and vanilla and continue to beat until combined.
  • Slowly beat in sifted flour, ½ cup at a time.
  • In a ½ cup measuring cup, add cooled espresso shot and fill the rest of the way up with milk so you have ½ cup total of liquid.
  • Slowly mix in liquid to cake mixture until completely combined.
  • Prepare 2 round cake pans by greasing with dairy-free spread and coating in flour as this cake may stick.
  • Place an even amount of mixture into both tins and place in a preheated 180C oven for 25 minutes or until a skewer when inserted comes out clean. Turn out onto wire racks and let cool completely.

For The Cream Cheese Frosting

  • With an electric mixer, beat cream cheese, dairy-free spread and vanilla.
  • Slowly add in sifted icing mixture, ensuring it is completely mixed in each time before adding more.
  • Once combined, using a knife, place a layer of frosting on the first cake before placing the second on top and covering with the remaining icing.
  • Finish your Cappuccino Cake with a light dusting of cocoa powder.


*I use Nuttelex Lite to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.
* I used Liddells lactose-free cream cheese which only comes in a spreadable form. You can use regular cream cheese if you do not need the frosting to be lactose-free. If you use brick cream cheese and regular butter, you may need to add a tablespoon or 2 of milk to get the required consistency of the frosting. If you need this cake to be completely dairy-free there are a few vegan alternatives available and they will work perfectly as a substitute to the recipe as written.
Tip! Place cakes upside down to give you a flat surface on top.