Vegan Espresso Cake
Vegan Espresso Cake is a rich, moist dessert that combines deep coffee flavors with a tender crumb, making it the perfect treat for any occasion. This easy-to-make plant-based cake will impress your guests and satisfy your sweet cravings. Serve it with vegan whipped cream or fresh berries for an indulgent finish. Whether it’s a cozy night in or a festive gathering, this cake is sure to be a hit.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves about 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- 2 tbsp espresso powder
- 1 cup unsweetened almond or oat milk
- ⅓ cup vegetable oil (or melted coconut oil)
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and espresso powder until well combined.
- In another bowl, mix almond milk, vegetable oil, maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture and stir gently until just combined to avoid over-mixing.
- Transfer batter to the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://www.mealura.com/vegan-espresso-cake/