Go Back
–+ servings
Vegan Espresso Cake

Moist Vegan Espresso Cake with Rich Coffee Buttercream

Delight in a Moist Vegan Espresso Cake that is both fluffy and rich in coffee flavor, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Boiling Water Use fresh boiling water for best results.
  • 2 tbsp Instant Coffee Granules Substitute with espresso powder for a stronger taste.
  • 2 cups All-Purpose Plain Flour Gluten-free flour can be used.
  • 1 cup Granulated Sugar Can substitute with coconut sugar.
  • 1/2 cup Light Brown Sugar May replace with brown sugar.
  • 2 tsps Baking Powder Must be fresh for best results.
  • 1 tsp Baking Soda
  • 1/2 tsp Salt Use fine salt for accurate measurement.
  • 1 cup Dairy-Free Milk Unsweetened soy or almond milk recommended.
  • 1/2 cup Neutral Flavored Oil Can use vegetable or grapeseed oil.
  • 1/2 cup Dairy-Free Yogurt Substitute with applesauce if needed.
  • 2 tsps Vanilla Extract Ensure pure vanilla for the best taste.
For the Frosting
  • 1 cup Vegan Butter Use softened for ease of mixing.
  • 3 cups Powdered Sugar Adjust quantity for desired sweetness.
Optional Topping
  • 1/2 cup Espresso Caramel Prepare ahead by melting sugar and cream.

Equipment

  • Oven
  • mixing bowls
  • spatula
  • Cake pans
  • whisk
  • Cooling rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and prepare two or three 8-inch round cake pans with parchment paper.
  2. In a small bowl, combine instant coffee granules with boiling water, stirring to dissolve and allowing it to cool.
  3. In a large bowl, whisk together flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well blended.
  4. Mix the cooled coffee, dairy-free milk, oil, yogurt, and vanilla with the dry ingredients until just combined.
  5. Pour the batter into prepared pans and bake: 20-23 minutes for three layers, 30-35 minutes for two layers, until toothpick inserted comes out clean.
  6. Let the cakes cool in the pans for about 20 minutes before transferring to a wire rack to cool completely.
  7. To make the frosting, beat together softened vegan butter, powdered sugar, and cooled coffee in a bowl.
  8. Level cake layers if domed, stack with frosting between layers, then frost the sides and top of the cake.
  9. For optional espresso caramel, melt sugar and add the cooled coffee mixture; drizzle over the frosted cake before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 250mgPotassium: 150mgFiber: 1gSugar: 18gCalcium: 2mgIron: 6mg

Notes

Use fresh ingredients and avoid overmixing for best texture.

Tried this recipe?

Let us know how it was!