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Vegan Espresso Cake Recipe

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4.3 from 5 reviews

This Vegan Espresso Cake is a moist, flavorful dessert infused with rich coffee essence and perfectly complemented by a smooth vegan coffee buttercream frosting. Made completely dairy- and egg-free, this cake uses instant coffee and dairy-free milk alternatives for an indulgent treat that everyone can enjoy. Optional homemade espresso caramel adds a decadent finishing touch, making it an ideal cake for coffee lovers seeking a plant-based delight.

  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings

Ingredients

Cake Batter

  • 1/4 cup (60g) boiling water
  • 3-4 tablespoons (12-16g) instant coffee granules (or 1-2 tablespoons espresso powder, to taste)
  • 3 cups (375g) all-purpose plain flour (spoon and leveled; see note 2 for gluten-free option)
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) light brown sugar
  • 3 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cup (360g) dairy-free milk (room temperature)
  • 2/3 cup (145g) neutral flavored oil
  • 1/3 cup (75g) dairy-free yogurt (room temperature)
  • 1 tablespoon vanilla bean paste

Frosting

  • 3 tablespoons (45g) dairy-free milk (or 1/4 cup (55g) heavy cream, room temperature)
  • 1-2 tablespoons (4-8g) instant coffee granules (or 2-3 teaspoons espresso powder, to taste)
  • 1 1/4 cups (280g) vegan butter (room temperature)
  • 3-4 cups (360g-480g) powdered sugar / icing sugar (as needed)
  • 1 teaspoon vanilla bean paste
  • 1/8 teaspoon salt (if using unsalted butter)

Espresso Caramel (Optional)

  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (55g) dairy-free heavy cream (as needed)
  • 2 teaspoons instant coffee granules (or 1 teaspoon espresso powder, to taste)
  • 2 tablespoons (30g) vegan butter

Instructions

  1. Preheat the oven: Set your oven to 180°C (350°F) and line either two or three 8-inch (20 cm) round cake pans with parchment paper to prepare for the batter.
  2. Prepare espresso mixture: Dissolve the instant coffee granules in the boiling water completely, then set aside to cool to warm or room temperature. For quicker cooling, mix the coffee with some dairy-free milk from the recipe.
  3. Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
  4. Combine wet ingredients: Add the dairy-free milk, oil, dairy-free yogurt, vanilla bean paste, and the cooled coffee mixture to the dry ingredients. Mix until just combined, ensuring the batter remains runny.
  5. Divide and bake: Pour the batter evenly into the prepared pans. If using three pans, bake for 20-23 minutes; if using two, bake for 30-35 minutes. Confirm doneness by inserting a toothpick in the center, which should come out clean or with a few moist crumbs.
  6. Cool the cakes: Let the cakes sit in their pans for 20 minutes before transferring to a wire rack to cool completely.
  7. Make the frosting: Dissolve instant coffee granules in the dairy-free milk or cream. Beat the vegan butter in a large bowl or stand mixer until pale and fluffy. Gradually add powdered sugar, coffee liquid, vanilla bean paste, and salt; beat first on low speed, then on high until light and fluffy. Adjust sugar or coffee to taste. Chill until needed.
  8. Prepare espresso caramel (optional): Combine instant coffee and half the cream until coffee dissolves. In a small saucepan over medium heat, dissolve sugar in remaining cream and cook until caramelized golden brown. Quickly stir in coffee mixture, followed by vegan butter, whisking until smooth. Simmer for at least 5 minutes to thicken. Cool completely in the fridge.
  9. Assemble the cake: Level cake tops if domed with a serrated knife. Place one cake layer on a plate, spread ½ to ¾ cup frosting on top, and layer with the next cake. Repeat for all layers. Cover the entire cake in the remaining frosting with an offset spatula.
  10. Decorate: If using, swirl the chilled espresso caramel over the cake for added flavor and visual appeal.
  11. Store properly: Keep the cake at room temperature in an airtight container until serving. Refrigerate on hot days and allow the cake to return to room temperature before eating.
  12. Manage leftovers: Store leftover slices at room temperature for up to 2 days, refrigerated up to 4 days, or frozen for up to 1 month. Bring to room temperature before serving.

Notes

  • Note 1: Adjust coffee granule or espresso powder quantities according to your preferred coffee strength.
  • Note 2: For a gluten-free version, substitute the all-purpose flour with a gluten-free plain flour blend.
  • Note 3: When making the caramel, be attentive as caramel can burn quickly. If it becomes too thick, a small amount of cream can be added to loosen it.
  • Note 4: Powdered sugar quantity in frosting can be adjusted to achieve desired sweetness and consistency.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-espresso-cake-recipe/