Almond Mocha Layer


Preparation info

  • Serves


    • Difficulty


Appears in

Bad Girl Bakery

Bad Girl Bakery

By Jeni Iannetta

Published 2021

  • About

This is a lovely, rich, plant-based cake with a subtle coffee flavour that works really well with the almonds, and the pale buttercream looks great on the dark chocolate sponge.


  • 3 x 20 cm sandwich tins, greased, then lined on the bottom only
  • 350 g self-raising flour
  • 250


Preheat the oven to 180°C (160°C fan).

Weigh the flour, caster and light brown sugars, ground almonds, cocoa and baking powder into a big bowl or a stand mixer and add a pinch of salt. Give it all a quick mix (on low if you’re using a mixer).

Measure the