A tried and true Vegan Chocolate Espresso Cake that has a perfectly tender and moist crumb and wins over everyone it meets. Best part? It all comes together in one bowl.
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If you love chocolate cake you will fall head over heels for this Vegan Chocolate Espresso Cake. I originally wrote “you will FREAK OUT over this cake”, but thought I should turn it down a notch. I, however, completely freaked out. The cake is light and spongey, the frosting is perfectly fluffy and everything tastes ridiculously good. For those of us who have suffered through our fair share of dry, dense, “why do I taste metallic soap?” vegan cakes, rest assured this recipe isn’t even a distant cousin to one of them.
This cake really does taste wonderfully chocolatey without a weird after-taste. The key to making cocoa powder deepen its flavor is by adding hot espresso. The hot espresso makes the cocoa powder “bloom” to a deeper, more rich chocolatey flavor.
You’ll love how tender the crumb is and how it stays moist for up to 5 days. You’ll also love how fluffy and light the frosting is, but be pleasantly surprised how well the cake can stand on its own with a little sugar glaze drizzled down the sides.
It’s perfect for birthdays, get-togethers, or for no reason at all. Go make this cake. You will thank me.
1. How To Make Vegan Chocolate Cake
Cake Ingredients
Click on the links below for exact ingredients I used. Some links may be affiliate links.
- vegan buttermilk – this can be made right at the start of the recipe – mix together the plant based milk and vinegar and allow it to curdle for a few minutes.
- all purpose flour
- baking powder
- baking soda
- salt
- cocoa powder – I used natural cocoa powder and didn’t test with dutch-process, so the results may differ a bit if you use the latter.
- cane sugar
- unsweetened applesauce (the image actually shows flax eggs. Whoops! Although I do recommend flax eggs as a substitute for applesauce, I’d stick with applesauce as your first choice if you have it).
- coconut oil – I use refined coconut oil so there won’t be a coconut flavor to the cake, but unrefined will work as well if you don’t mind the hint of coconut.
- vanilla extract
- brewed espresso
Making The Cake Step-By-Step
- In a large bowl you’ll add the dry ingredients (flour, baking powder, baking soda, salt, cocoa, and sugar) and whisk together to combine.
- Next, add in the wet ingredients (buttermilk, applesauce, coconut oil, vanilla extract, and espresso) and mix together until well combined, about a minute or two.
- Divide the cake batter between the two cake pans and bake in the oven for 30 – 35 minutes.
- You’ll know the cakes are done baking when a cake tester inserted in the center comes out clean. Remove the cakes from the oven and allow them cool in the pans for 10 minutes before turning them out onto a cooling rack.
2. How To Make Vegan Chocolate Buttercream Frosting
Frosting Ingredients
Click on the links below for exact ingredients I used. Some links may be affiliate links.
- vegan butter
- cocoa powder
- vanilla extract
- powdered sugar
- plant based milk
Making The Frosting Step-By-Step
This frosting is my go-to for when I’m looking for a super quick and fail-proof chocolate frosting to make. You can make it ahead of time and keep it in the refrigerator until an hour or so before you need it, or throw it together while the cakes are baking. You just want to make sure it’s at room temperature before you frost the cake.
- Grab a large bowl and add the butter, cocoa powder, and vanilla extract. Use a mixer to cream ingredients together until they’re nice and smooth.
- Next, add the powdered sugar and milk, mixing again until well combined. You can add the sugar and milk little by little to give the frosting a chance to fluff up. I’ve also dumped it all at once and still loved it. You do you!
3. Putting It All Together
We’re coming to the finish line, woot woot! At this point, your cake layers should be nice and cool and the frosting at room temperature ready to go. Grab a cake stand or plate and start assembling the cake.
For a flat stacking surface, you can level the cakes with a serrated knife. If the cakes come out fairly level you can skip this step. If you think leveling cakes is overrated (and a disaster when you attempt it), you can also skip this step 🙂
- Using an icing spatula, spread out a thick layer of frosting on top of one of the cakes.
- Place the second cake on top and give the top a layer of frosting
- Apply the remaining frosting to the sides and anywhere else that needs a little extra dollop.
Congratulations, you just made the best vegan chocolate cake. Bon appetite!
Vegan Chocolate Espresso Cake FAQ & Tips
Yes, apple cider vinegar will also work well in this recipe
Absolutely! The espresso can be swapped out for brewed coffee or even just plain hot water. The espresso helps deepen the chocolate flavor rather than adds any espresso flavor.
I’ve substituted this with 2 flax eggs (2 tablespoons flaxseed meal, 6 tablespoons water) with success. My non-vegan family members loved it. The applesauce would still be my preferred ingredient since it provides a bit more moisture and fluffy crumb to the cake texture.
Sure do:
– 9″ circle pans (2) – You can follow the same instructions for the 8″ cake pans. Just keep an eye on the bake time.
– 9″ x 13″ square pan – Same oven temperature, but up the time to 35 – 45 minutes.
– Cupcakes – This recipe will make about 24 cupcakes. Using cupcake liners, fill them about halfway and bake for 20 – 25 minutes at the same oven temperature.
Wait 2-3 hours for your cake layers to cool completely. A warm cake will melt the frosting. For a cleaner finish, first apply a thin layer of icing around the cake (crumb coat) and place in the fridge for about 30 minutes. This will help seal the cake and prevent tiny bits of cake crumbs from peaking through the frosting. If you made your icing ahead, make sure it’s at room temperature before you start frosting.
This cake can be stored in the fridge for up to 5 days. Cake layers can be wrapped and frozen for up to a month before frosting.
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Vegan Chocolate Espresso Cake
Ingredients
Cake
- 1 cup (227 mL) plant-based milk (soy, almond, or oat)
- 1 tablespoon (15 mL) white vinegar
- 2 cups (240 g) all purpose flour spooned and leveled
- 2 teaspoons (8g) baking powder
- 1 ½ teaspoons (9g) baking soda
- ½ teaspoon salt
- ¾ cup (64g) cocoa powder unsweetened
- 1½ cup (300g) cane sugar
- 1 cup (255 mL) applesauce unsweetened
- ½ cup (120 mL) coconut oil melted
- 2 teaspoons vanilla extract
- ½ cup (118 mL) brewed espresso
Frosting
- 1 cup (226 g) unsalted plant-based butter softened
- ½ cup (40 g) cocoa powder
- 1 teaspoon vanilla extract
- 2-3 cups (200 – 300g) powdered sugar
- ¼ cup (60 mL) plant-based milk unsweetened
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease two 8-inch (20 cm) round cake pans.
- Make the buttermilk – In a measuring cup, mix together the plant-based milk and vinegar. Set aside to curdle.
- Make the chocolate cake – In a large bowl, add all the dry ingredients (flour, baking powder, baking soda, salt, cocoa, and sugar). Whisk to combine.
- To the same bowl, add the wet ingredients (buttermilk, applesauce, coconut oil, vanilla extract, and espresso). Mix on medium speed with a hand mixer (or stand mixer) until well combined, about a minute or two.
- Divide the cake batter between the two cake pans and bake in the oven for 30 – 35 minutes. The cakes are done when a cake tester inserted in the center comes out clean. Remove the cakes from the oven and allow them cool in the pans for 10 minutes before turning them out onto a cooling rack.
- Make the frosting – In a large bowl add the butter, cocoa powder, and vanilla extract. Use a mixer to cream ingredients together until smooth.
- To the same bowl, add the powdered sugar and milk, mixing again until well combined.
- Assemble and frost – For a flat stacking surface, level the cakes with a serrated knife. If the cakes come out fairly level you can skip this step.
- Using an icing spatula, spread out a thick layer of frosting on top of one of the cakes.
- Place the second cake on top and apply the remaining frosting over the top and sides.
Notes
- Substitutes
- White vinegar – apple cider vinegar will also work in this recipe
- Espresso – this can be swapped out for brewed coffee or just hot water if you don’t have either. Espresso is added to help deepen the chocolate flavor rather than adding any espresso flavor.
- Applesauce – I’ve substituted this with 2 flax eggs (2 tablespoons flaxseed meal, 6 tablespoons water) with success. My non-vegan family members loved it. The applesauce would still be my preferred ingredient since it provides a bit more moisture and fluffy crumb to the cake texture.
- Pan Sizes
- 9″ circle pans (2) – You can follow the same instructions for the 8″ cake pans. Just keep an eye on the bake time.
- 9″ x 13″ square pan – Same oven temperature, but up the time to 35 – 45 minutes.
- Cupcakes – This recipe will make about 24 cupcakes. Using cupcake liners, fill them about halfway and bake for 20 – 25 minutes at the same oven temperature.
- Baking Tip: Frosting – Wait 2-3 hours for your cake layers to cool completely. A warm cake will melt the frosting. For a cleaner finish, first apply a thin layer of icing around the cake (crumb coat) and place in the fridge for about 30 minutes. This will help seal the cake and prevent tiny bits of cake crumbs from peaking through the frosting. If you made your icing ahead, make sure it’s at room temperature before you start frosting.
- Storage – This cake can be stored in the fridge for up to 5 days. Cake layers can be wrapped and frozen for up to a month before frosting.
- Inspired by Nora Cooks
