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Vegan Espresso Cake Recipe

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★★★★★

4.7 from 149 reviews

This Vegan Espresso Cake is a moist, fluffy, and richly flavored dessert perfect for coffee lovers seeking a dairy-free, egg-free treat. Layers of tender cake are infused with instant coffee and espresso powder, paired with a luscious vegan coffee buttercream frosting, and optionally topped with a decadent espresso caramel drizzle. Easy to prepare with common pantry ingredients, this cake is ideal for special occasions or any time a delicious vegan dessert is desired.

Ingredients

Scale

Cake Ingredients

  • 1/4 cup (55g) 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 2/3 cup (375g) 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

Frosting Ingredients

  • 3 tablespoons (40g) 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 extract
  • 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 Oven: Set your oven to 180°C (350°F) and line two or three 8-inch (20 cm) round cake pans with parchment paper to prevent sticking.
  2. Prepare Coffee Mixture: Dissolve instant coffee granules in boiling water until fully dissolved. Let the coffee mixture cool to warm or room temperature. To speed cooling, mix with some dairy-free milk from the recipe.
  3. Mix Dry Ingredients: In a large bowl, whisk together all dry ingredients—flour, granulated sugar, brown sugar, baking powder, baking soda, and salt—until well combined.
  4. Combine Wet Ingredients: Add the dairy-free milk, neutral oil, dairy-free yogurt, vanilla extract, and the cooled coffee mixture to the dry ingredients. Mix until just combined. The batter will be runny.
  5. Divide and Bake: Evenly distribute the batter among the prepared cake pans. If using three pans, bake for 20-23 minutes; if using two, bake for 30-35 minutes. The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Cool Cakes: Let the cakes cool in their pans for 20 minutes before transferring them to a wire rack to cool completely.
  7. Prepare Frosting Coffee Mixture: Dissolve instant coffee granules in the dairy-free milk or cream until fully combined.
  8. Make Frosting: Beat vegan butter in a large bowl or stand mixer until pale and fluffy. Gradually add powdered sugar, coffee mixture, vanilla extract, and salt, beating first on low to combine, then on high until the frosting is light and fluffy. Adjust sweetness or coffee flavor as desired by adding more sugar or coffee dissolved in a little liquid. Chill until needed.
  9. Make Espresso Caramel (Optional): Combine instant coffee and half of the dairy-free cream in a bowl until dissolved. In a small saucepan over medium heat, mix sugar with the remaining cream and cook until sugar melts and mixture turns golden brown. Quickly add coffee mixture, stirring for about 30 seconds before adding vegan butter and whisking until smooth. Cook for at least 5 minutes to thicken, longer if a thicker caramel is preferred. Cool completely before use.
  10. Assemble the Cake: If cake layers have domed tops, slice off to create flat surfaces. Place one layer on a serving plate, spread with ½ to ¾ cup of frosting, then add the next layer. Repeat for the third layer if used. Cover the entire cake with the remaining frosting using an offset spatula.
  11. Decorate: Swirl espresso caramel on top of the cake if using. Let the cake set before serving.
  12. Storage: Store the cake at room temperature in an airtight container; if warm, refrigerate and bring back to room temperature before serving. Leftover cake slices keep at room temperature for 2 days, refrigerated up to 4 days, or frozen for 1 month. Always serve at room temperature.

Notes

  • Use espresso powder instead of instant coffee granules if a stronger coffee flavor is desired.
  • For a gluten-free option, substitute all-purpose flour with an appropriate gluten-free flour blend, adjusting leavening as needed.
  • If caramel crystallizes or becomes gritty, gently reheat while stirring until smooth. Ensure sugar fully dissolves during cooking to prevent crystallization.
  • Adjust powdered sugar amount in frosting based on desired sweetness and thickness.

Keywords: vegan espresso cake, coffee cake, dairy-free cake, vegan dessert, espresso buttercream, vegan caramel, plant-based cake

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