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Vegan Espresso Cake Recipe

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4.2 from 11 reviews

This Vegan Espresso Cake is a moist, flavorful layered dessert infused with rich espresso flavor. Perfectly balanced with a fluffy coffee frosting and optional espresso caramel drizzle, this dairy-free and egg-free cake is ideal for coffee lovers seeking an indulgent yet plant-based treat. The recipe includes step-by-step instructions for baking, frosting, and optional caramel, making it approachable for bakers of all levels.

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

Ingredients

Cake Ingredients

  • 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 (spooned 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 paste

Frosting Ingredients

  • 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 paste
  • 1/8 teaspoon salt (if using unsalted butter)

Espresso Caramel Ingredients (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 and Prepare Pans: Preheat your oven to 180°C (350°F). Line two or three 8-inch (20 cm) round cake pans with parchment paper to prevent sticking.
  2. Dissolve Coffee: Combine the instant coffee with boiling water and stir until fully dissolved. Let this mixture cool to warm or room temperature; for quicker cooling, mix it with some dairy-free milk from the recipe.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
  4. Add Wet Ingredients: Add dairy-free milk, oil, dairy-free yogurt, vanilla paste, and the cooled coffee mixture to the dry ingredients. Mix gently until just combined; the batter should be runny. Avoid overmixing to keep the cake tender.
  5. Divide and Bake: Pour the batter evenly into the prepared pans. Bake 3 pans for 20-23 minutes or 2 pans for 30-35 minutes. The cakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool Cakes: Let the cakes cool in their pans for 20 minutes, then transfer them to a wire rack to cool completely before frosting.
  7. Prepare Frosting Coffee Mixture: Dissolve the coffee granules in the dairy-free milk or cream until fully combined.
  8. Make Frosting: Beat the vegan butter in a large bowl or stand mixer until pale and fluffy. Gradually add powdered sugar, coffee mixture, vanilla paste, and salt, mixing on low until combined. Increase the speed and beat until light and fluffy. Adjust sugar or coffee flavor as needed. Chill frosting until ready to use.
  9. Make Espresso Caramel (Optional): Dissolve coffee in half of the cream and set aside. In a saucepan over medium heat, melt sugar with the remaining cream until golden brown, careful not to burn. Stir in coffee cream, then whisk in vegan butter until smooth. Simmer for at least 5 minutes to thicken. Let it cool completely in the fridge or freezer.
  10. Level Cake Layers: If cake tops are domed, use a serrated knife to trim and level each layer for even stacking.
  11. Assemble Cake: Place one cake layer on a serving plate. Spread ½ to ¾ cup of frosting evenly over the top. Repeat layering with remaining cakes and frosting.
  12. Frost Cake: Use an offset spatula to coat the entire cake with remaining frosting smoothly.
  13. Decorate: Optionally, drizzle or swirl the chilled espresso caramel over the frosted cake for extra flavor and a beautiful finish.
  14. Storage: Store the cake at room temperature in an airtight container. In warm weather, refrigerate and bring to room temperature before serving.
  15. Leftovers: Keep leftover slices at room temperature for up to 2 days, refrigerated for up to 4 days, or frozen for up to 1 month. Always let come to room temperature before enjoying.

Notes

  • Note 1: Adjust instant coffee or espresso powder amounts according to your taste preference for stronger or milder coffee flavor.
  • Note 2: For a gluten-free option, substitute all-purpose flour with a suitable gluten-free flour blend (ensure it includes xanthan gum or add if absent) and verify mix results for moisture adjustments.
  • Note 3: Caramel thickens further as it cools; cook longer on the stove if a thicker consistency is desired. If it crystallizes, gently reheat to smooth it out.
  • Note 4: Powdered sugar amount in frosting can be adjusted to achieve preferred sweetness and spreading consistency.
  • The cake is vegan, dairy-free, and egg-free but ensure all ingredients used meet dietary needs.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Plant-Based, Vegan
  • Diet: Vegan

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