Description

A rich, plant-based dessert infused with bold espresso flavor, featuring tender cake layers, creamy vegan buttercream frosting, and an optional espresso caramel drizzle. Perfect for birthdays, coffee lovers, or special gatherings, this easy vegan cake delivers deep coffee notes and indulgent texture without dairy or eggs.

Ingredients

For the Coffee Mixture:

– ¼ cup boiling water

– 3–4 tablespoons instant coffee granules or espresso powder

For the Cake:

– 3 cups all-purpose flour (or gluten-free blend)

– 1 cup granulated sugar

– ¾ cup light brown sugar

– 3 teaspoons baking powder

– ⅛ teaspoon baking soda

– ¼ teaspoon salt

– 1⅔ cups dairy-free milk (e.g., almond, oat, or soy)

– ⅔ cup neutral oil (e.g., canola or vegetable)

– ⅓ cup dairy-free yogurt

– 1 tablespoon vanilla extract

For the Frosting:

– 1¼ cups (2½ sticks) vegan butter, softened

– 3–4 cups powdered sugar

– 1 teaspoon vanilla extract

– ⅛ teaspoon salt

– 3 tablespoons dairy-free milk

– 1–2 tablespoons instant coffee granules (dissolved in 1 tsp hot water)

Optional Espresso Caramel Drizzle:

– ¼ cup granulated sugar

– ¼ cup dairy-free cream

– 2 teaspoons instant coffee granules

– 2 tablespoons vegan butter

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Instructions

Prepare coffee mixture: Dissolve 3–4 tbsp instant coffee in ¼ cup boiling water. Let cool slightly. Set aside.
Make the cake: Preheat oven to 350°F (175°C). Grease and line two or three 8-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Add dairy-free milk, oil, yogurt, vanilla, and the cooled coffee mixture. Mix until smooth and well combined.
Divide batter evenly among prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the frosting: Beat vegan butter until fluffy. Gradually add powdered sugar, vanilla, salt, dairy-free milk, and dissolved coffee. Beat until smooth and creamy.
Assemble: Place one cake layer on a serving plate. Spread a layer of frosting. Repeat with remaining layers. Frost the top and sides smoothly using an offset spatula.
Optional caramel drizzle: In a small saucepan, melt sugar over medium heat until amber-colored. Carefully stir in dairy-free cream, coffee granules, and vegan butter until smooth. Cool slightly, then drizzle over the frosted cake.
Serve at room temperature. Garnish with extra espresso powder or caramel if desired.

Notes

– For stronger coffee flavor, use 4 tbsp instant coffee; for milder, use 3 tbsp.

– To make gluten-free: substitute all-purpose flour with a 1:1 gluten-free baking blend.

– Brewed coffee can be used instead of instant, replace the ¼ cup boiling water + coffee with ¼ cup strong brewed coffee, and reduce other liquids slightly if needed.

– Store unfrosted cake layers wrapped tightly at room temperature for 1 day or freeze for up to 1 month. Frosted cake keeps at room temperature for up to 2 days, refrigerated for 4 days, or frozen (thaw overnight in fridge before serving).

– Reheat slices in a 350°F oven for 5–10 minutes if desired, avoid microwaving to preserve texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American, Vegan

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 280mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg