Description
This vegan espresso cake is soft, moist, and layered with rich coffee flavor in every bite. Finished with a fluffy espresso buttercream and optional espresso caramel drizzle, it’s the perfect dessert for coffee lovers.
Ingredients
- 1/4 cup (60g) boiling water
- 3–4 tablespoons (12-16g) instant coffee granules or 1-2 tablespoons espresso powder
- 3 cups (375g) all-purpose plain flour
- 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 extract
- 3 tablespoons (45g) dairy-free milk or 1/4 cup (55g) dairy-free heavy cream
- 1–2 tablespoons (4-8g) instant coffee granules or 2-3 teaspoons espresso powder
- 1 1/4 cups (280g) vegan butter, room temperature
- 3–4 cups (360g-480g) powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup (50g) granulated sugar
- 1/4 cup (55g) dairy-free heavy cream
- 2 teaspoons instant coffee granules or 1 teaspoon espresso powder
- 2 tablespoons (30g) vegan butter
Instructions
- Preheat the oven to 180°C (350°F). Line two or three 8-inch round cake pans with parchment paper.
- Combine the instant coffee and boiling water, stirring until dissolved. Set aside to cool slightly.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Add the dairy-free milk, oil, yogurt, vanilla extract, and coffee mixture to the dry ingredients. Mix until just combined. The batter will be thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 20-23 minutes for three layers or 30-35 minutes for two layers, until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in their pans for 20 minutes, then transfer to a wire rack to cool completely.
- For the frosting, dissolve the coffee granules in the dairy-free milk or cream.
- Beat the vegan butter until pale and fluffy. Add the powdered sugar, coffee mixture, vanilla extract, and salt. Beat on low until combined, then increase speed and whip until light and fluffy.
- For the optional espresso caramel, dissolve the coffee in half of the cream and set aside.
- In a saucepan over medium heat, cook the sugar with the remaining cream until melted and golden brown.
- Stir in the coffee mixture and cook for 30 seconds. Add the vegan butter and whisk until smooth. Continue cooking for 5 minutes or until thickened. Cool completely.
- Level the cake layers if needed. Place one cake layer on a serving plate and spread frosting over the top. Repeat with remaining layers.
- Cover the outside of the cake with the remaining frosting using an offset spatula.
- Drizzle the espresso caramel over the top if desired. Slice and serve.
Notes
- For a stronger coffee flavor, use espresso powder instead of instant coffee granules.
- The cake can be made with two thicker layers or three thinner layers.
- Chill the frosting briefly if it becomes too soft while decorating.
- Store the cake at room temperature for up to 2 days or refrigerated for up to 4 days.
- The espresso caramel thickens further as it cools.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540 kcal
- Sugar: 44 g
- Sodium: 240 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
