This vegan cappuccino cake recipe is perfect for those who follow a plant-based diet. Made with spelt flour, almond milk, and coconut oil, this cake is dairy-free and egg-free. The cappuccino flavor comes from a combination of instant coffee and cocoa powder. The cake is moist and fluffy, with a rich coffee flavor that is perfectly balanced with the sweetness of the coconut sugar. The cashew cream frosting is made with soaked cashews, almond milk, and maple syrup. This cake is perfect for a special occasion or as a treat for yourself.
