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–+ servings
Vegan Espresso Cake

Decadent Vegan Espresso Cake for Coffee Lovers' Delight

This Vegan Espresso Cake combines deep coffee flavor with a fluffy texture, perfect for dessert enthusiasts.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Boiling Water Adds moisture and activates instant coffee.
  • 1/2 cup Instant Coffee Granules Provides deep coffee flavor.
  • 2 cups All-Purpose Flour Creates structure; gluten-free alternative possible.
  • 1 cup Granulated Sugar Adds sweetness and lightness.
  • 1/2 cup Light Brown Sugar Contributes moisture and deeper flavor.
  • 1 tbsp Baking Powder Provides leavening for the cake.
  • 1 tsp Baking Soda Aids in rising.
  • 1/2 tsp Salt Balances sweetness.
  • 1 cup Dairy-Free Milk Soy preferred; can substitute.
  • 1/2 cup Neutral Flavored Oil Adds richness; melted coconut oil can be used.
  • 1/2 cup Dairy-Free Yogurt Balances acidity; applesauce can be used.
  • 1 tsp Vanilla Extract Enhances flavor.
For the Frosting
  • 1/2 cup Room-Temperature Vegan Butter Creates a fluffy texture.
  • 2 cups Powdered Sugar Sweetens and thickens frosting.
  • 1/4 cup Coffee Mix Adds additional coffee flavor.

Equipment

  • Oven
  • mixing bowls
  • Cake Pans
  • whisk
  • Cooling Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and prepare your cake pans by lining the bottoms with parchment paper.
  2. In a heatproof bowl, combine the instant coffee granules with boiling water and stir until dissolved. Let it cool.
  3. In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
  4. Add dairy-free yogurt, neutral oil, dairy-free milk, and vanilla extract to the dry ingredients and mix gently. Pour in the cooled coffee mixture and blend carefully.
  5. Divide the batter between cake pans and bake for 20-23 minutes for three layers, or 30-35 minutes for two layers.
  6. Let the cakes cool in the pans for 20 minutes, then transfer to a cooling rack.
  7. Beat room-temperature vegan butter in a bowl until fluffy, add sifted powdered sugar and coffee mixture, and beat until airy.
  8. Once cooled, spread frosting between layers and on top and sides of the cake. Optionally, drizzle with espresso caramel.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gCalcium: 5mgIron: 4mg

Notes

Store in an airtight container for up to 4 days in the fridge or 2 days at room temperature. For freezing, wrap and store for up to 1 month.

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