Vegan Chocolate Espresso Cake
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.
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