Description
This Vegan Espresso Cake offers a moist texture and vibrant coffee flavor, making it an impressive dessert for gatherings or a delightful treat for yourself.
Ingredients
- Boiling water (1/4 cup)
- Instant coffee granules (3-4 tablespoons)
- All-purpose plain flour (3 cups)
- Granulated sugar (1 cup)
- Light brown sugar (3/4 cup)
- Baking powder (3 teaspoons)
- Baking soda (1/8 teaspoon)
- Salt (1/4 teaspoon)
- Dairy-free milk (1 2/3 cups)
- Neutral flavored oil (2/3 cup)
- Dairy-free yogurt (1/3 cup)
- Vanilla extract (1 tablespoon)
- Additional dairy-free milk (3 tablespoons)
- Vegan butter (1 1/4 cups)
- Powdered sugar (3-4 cups)
- Dairy-free heavy cream (1/4 cup)
- Granulated sugar (1/4 cup)
Instructions
- Preheat oven to 350°F (180°C) and line cake pans with parchment paper.
- Mix instant coffee granules with boiling water and allow to cool.
- Combine dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk wet ingredients: dairy-free milk, oil, yogurt, and vanilla extract. Add cooled coffee mixture.
- Gently fold wet ingredients into dry ingredients until just combined.
- Pour batter into prepared pans and bake; 20-23 minutes for three pans or 30-35 minutes for two. Cool the cakes completely.
- Make frosting by mixing the remaining dairy-free milk with instant coffee. Beat vegan butter and slowly add powdered sugar, coffee mixture, and vanilla.
- Layer and frost cooled cakes, optionally drizzling with espresso caramel. Serve with coconut cream or berries.
Notes
Ensure all cake ingredients are at room temperature for better mixing.
Taste the frosting before applying to adjust sweetness as needed.
Let the cakes cool fully to prevent melting frosting during application.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg