Description
This Vegan Espresso Cake is soft, fluffy, and packed with rich coffee flavor. Tender cake layers are paired with creamy vegan coffee buttercream for a delicious dessert perfect for celebrations or everyday treats.
Ingredients
¼ cup boiling water
4 tablespoons instant coffee granules
3 cups all-purpose flour
1 cup granulated sugar
¾ cup light brown sugar
3 teaspoons baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
1½ cups dairy-free milk
⅔ cup neutral oil
⅓ cup dairy-free yogurt
1 tablespoon vanilla extract
1¼ cups vegan butter
3½ cups powdered sugar
3 tablespoons dairy-free milk
1 tablespoon instant coffee granules
1 teaspoon vanilla extract
⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line three 8-inch cake pans with parchment paper.
- Stir 4 tablespoons instant coffee granules into the boiling water until dissolved. Let cool.
- 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 cooled coffee mixture. Mix until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 20 minutes, then transfer to a wire rack to cool completely.
- For the frosting, dissolve 1 tablespoon instant coffee granules in 3 tablespoons dairy-free milk.
- Beat the vegan butter until fluffy. Add powdered sugar, coffee mixture, vanilla extract, and salt. Beat until smooth and creamy.
- Place one cake layer on a serving plate and spread frosting on top. Repeat with remaining layers.
- Frost the top and sides of the cake.
- Chill briefly before slicing and serving.
Notes
Add an espresso caramel swirl between layers for extra richness.
Top with shaved vegan chocolate or mix a little cocoa powder into the frosting.
Strong brewed espresso can be used instead of instant coffee; reduce the dairy-free milk slightly if needed.
Store in an airtight container in the refrigerator for up to 4 days.
Let slices sit at room temperature for 15 to 20 minutes before serving.
Freeze unfrosted cake layers for up to 2 months and thaw before frosting.
A 1:1 gluten-free flour blend may be used, though texture may vary.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485 kcal
- Sugar: 42 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
