This vegan espresso cake is beautifully soft, moist and fluffy with a deep coffee flavor, and perfect for coffee lovers! It’s an easy and impressive celebration cake that you can bring to special occasions or when you’re craving a homemade coffee dessert.

Close up of one slice of the espresso cake.

Ingredients You’ll Need

Flat-lay of ingredients for the espresso cake.

The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.

Instant coffee granules (I used a medium-intensity variety) or instant espresso powder. If you use instant coffee powder or espresso powder, you’ll need a smaller amount. Alternatively, you can use a strong, freshly-brewed espresso. Make sure to use a coffee you genuinely enjoy! The coffee flavor comes through in the cake, and no recipe will hide a coffee that you don’t enjoy.

Granulated sugar makes the cake light and fluffy. And brown sugar adds depth of flavor and moisture. Since this recipe uses strong coffee, the sugar helps balance out the bitterness.

Dairy-free milk. I prefer using unsweetened soy milk in baking as it’s slightly higher in protein, which tenderises a cake. And its creaminess adds depth of flavor! However, any full-bodied dairy-free milk will work.

Dairy-free yogurt. Coffee is acidic and too much of it can cause a cake to deflate. Yogurt helps stabilize the cake and lends extra moisture.

Note: Unlike my other vegan cake recipes, we don’t need apple cider vinegar for this recipe because the acidity of the coffee tenderizes the cake and makes it more fluffy!

Note on the Coffee and its Quantity

Coffee naturally loses some of its flavor during baking, regardless of whether you use instant, powdered or freshly brewed coffee. That’s why this recipe calls for a full 4 tablespoons (1/4 cup) of instant coffee granules!

Some coffee can become even more bitter after baking, so the sugar and yogurt in the recipe help keep the flavor balanced and smooth.

Note: We’re calling this recipe an ‘espresso cake’ or coffee layer cake, because the term ‘coffee cake‘ is dominated by another kind of recipe!

Whole cake slices taken out revealing the layers of the cake.

Prepare the Cake Batter

First, prepare the instant coffee by mixing it with some boiling water. Alternatively, prepare 1/4 cup of very strong espresso using a coffee machine. Allow the coffee to cool down before using it in your cake batter. To help the coffee cool faster, combine it with some of the milk from the recipe and let it reach warm or room temperature before using.

Add all the dry ingredients (including the sugar) to a large bowl and mix through. Ensure the ingredients are well combined because we don’t want any sour chunks of baking powder in our cake!

Two image collage of prepared instant coffee and dry ingredients for the cake mixed in a bowl.

Then, pour in all the liquid ingredients, including the coffee mixture and mix until just combined.

Two image collage of ingredients for cake in a bowl and final batter.

For the best results and a perfectly soft and moist vegan espresso cake, here are some tips:

  • Make sure you measure your flour accurately, using the spoon and level method (if using cups) or a food scale. If you pack too much flour in your measuring cup, it will make your cake dry and dense.
  • Ensure you don’t overmix the cake batter. Overmixing the batter strengthens the gluten and will give the cake a tough and chewy texture.
  • Use room-temperature ingredients as they emulsify better. Cold ingredients (such as milk or yoghurt) can curdle the cake batter, whereas hot ingredients (such as hot coffee) will activate the raising agents and can even cook the flour before the cake reaches the oven.

Baking the Cake and Using Different Pans

If you want to bake the coffee cake in 3 x 8″ (20cm) layer cake (as pictured), you’ll need to bake the layers for around 20-23 minutes. The cake will work well in other cake pans, for example:

  • 2 x 8″ (20cm) cake pans. Bake the cakes for around 25-30 minutes.
  • 3 x 6″ (15cm) cake pans. Bake the cakes for around 30-35 minutes.
  • 9 x 13″ (23 x 33cm) sheet cake pan. Bake the cake for around 25-30 minutes.
Two image collage showing before and after the espresso cake has been baked.

Decoration Tips

The coffee frosting is a lovely way to boost the fresh coffee flavor in the recipe! The frosting recipe makes enough to fill a 3-layer cake and coat the sides.

For a special finishing touch, I swirled some espresso caramel into the top of my cake. The caramel needs to be cooked and cooled before using, so I suggest preparing this at least 2 hours in advance.

Alternatively, you can decorate your cake with:

  • A light dusting of cocoa powder or a very light dusting of espresso powder
  • Chocolate-coated coffee beans
  • Chocolate curls, chocolate chunks and/or chocolate chips
  • Or chocolate sprinkles!
Overhead image of the espresso cake, with swirls of espresso caramel.

Customizing this Recipe

Can I add any other ingredients to the cake?

This cake would be lovely with:
– 1 cup of chopped walnuts for a classic British coffee walnut cake. Or substitute walnuts for pecans!
– 1 cup of mini chocolate chips
– 1-2 teaspoons of ground cinnamon

Adding nuts or chocolate chips will slightly weigh down the cake, so you’ll need to bake the cake(s) for an extra 2-3 minutes.

Can I use less sugar? Or coconut sugar?

I tested this cake with less sugar and the cake turned out drier with a more bitter coffee flavor. Feel free to tweak the recipe to your liking, but the outcome will just be different!

Coconut sugar will work, though it will make the cake denser with a deeper caramel flavor.

Will gluten-free flour work?

This cake will work with King Arthur’s measure for measure gluten-free flour. My team and I haven’t tested any other gluten-free flours.

Close up of a three-layered espresso cake on a small serving plate.

More Classic Vegan Cakes

Vegan Carrot Cake
Vegan red velvet cake on plate with slices cut open showing cross section of cake.

Vegan Red Velvet Cake

Vegan Lemon Cake

Vegan Oreo Cake

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Close up of one slice of the espresso cake.
5 from 2 reviews

Vegan Espresso Cake

Yield: 16
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Author: Anthea
This vegan espresso cake is beautifully soft, moist and fluffy with a deep coffee flavor, and perfect for coffee lovers! It's an easy and impressive celebration cake that you can bring to special occasions or when you're craving a homemade coffee dessert.
Print Leave a Review Pin Recipe

Ingredients

Coffee Mixture

  • ¼ cup (60g) boiling water
  • 3-4 tablespoons (12-16g) instant coffee granules, or 1-2 tablespoons of espresso powder, to taste (note 1)

Dry ingredients

Wet ingredients

  • 1 ½ cup (360g) dairy-free milk, room temperature
  • ⅔ cup (145g) neutral flavored oil
  • ⅓ cup (75g) dairy-free yogurt, room temperature
  • 1 tablespoon vanilla extract

Vegan Coffee Buttercream Frosting

  • 3 tablespoons (45g) dairy-free milk, or 1/4 cup (55g) heavy cream, room temperature
  • 1-2 tablespoons (4-8g) instant coffee granules, or 2-3 teaspoons espresso powder, to taste
  • 1 ¼ cups (280g) vegan butter, room temperature
  • 3-4 cups (360g-480g) powdered sugar / icing sugar, as needed (note 4)
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt, if using unsalted butter

Espresso Caramel (optional)

  • ¼ cup (50g) granulated sugar
  • ¼ cup (55g) dairy-free heavy cream, as needed
  • 2 teaspoons instant coffee granules, or 1 teaspoon espresso powder, to taste
  • 2 tablespoons (30g) vegan butter

Instructions 

  • Preheat the oven to 180°C (350°F). Line three or two 8-inch (20 cm) round cake pans with parchment paper.

Make the cake:

  • Combine the instant coffee with the boiling water and stir until the coffee has completely dissolved. Set aside to cool to warm or room temperature. To make it cool faster, you can mix the coffee with some of the milk from the recipe.
  • Add all the dry ingredients to a large mixing bowl and whisk until the mixture is well combined. Add all the wet ingredients including the coffee mixture and mix until just combined. The batter should be runny. Divide the batter evenly between your cake pans.
  • If you're baking 3 x 8" cakes, bake them for 20-23 minutes. If you're baking 2 x 8" cakes, bake them for 30-35 minutes. The cakes are ready when you insert a toothpick in their center and it comes out clean (a few moist crumbs are fine).
  • Let the cakes cool in their pans for 20 minutes, then transfer them to a cooling rack. Cool completely.

Make the frosting:

  • Combine the coffee with the milk or cream, stirring until the coffee has completely dissolved.
  • Add the butter to a large bowl or stand mixer and beat until it's pale and fluffy. Add the sugar, coffee, vanilla and salt and beat on low speed until just combined. Increase the speed to high and beat until the frosting is light and fluffy. Taste test the frosting and add more sugar for a sweeter or firmer frosting. If you want more coffee flavor, dissolve the coffee in a little liquid again and beat it into the frosting. Chill the frosting until needed.

Make the espresso caramel (optional, prepare this at least 2 hours before decorating):

  • Combine the coffee with half of the cream, and stir until the coffee has completely dissolved. Set aside.
  • In a small saucepan, mix the sugar and the remaining half of the cream. Place over medium heat and cook until the sugar has melted and the mixture turns golden brown. Watch the caramel as it will burn quickly.
  • Add the coffee mixture and stir for around 30 seconds to combine. Add the butter and whisk until the caramel is smooth. Cook the caramel for at least 5 minutes to thicken. Cook it for longer if you prefer a thicker caramel, keeping in mind that it will thicken when it cools (note 3 for troubleshooting). Set aside in the fridge or freezer or until the caramel has completely cooled.

Decorating the vegan espresso cake:

  • If your cakes have domes on top, use a large serrated knife to slice off the domes and to create a flat surface. Place one cake layer on a serving plate, spread around ½-¾ cup of frosting on top and layer another cake on top. Repeat for the second and third layers. Finally, use an offset spatula to cover the entire cake with the remaining frosting. If desired, swirl the espresso caramel on top of the cake.
  • Store the cake at room temperature in an airtight container until serving. If it's a hot day, keep the cake in the refrigerator and let it come to room temperature before serving.
  • Store leftover cake slices in a container at room temperature for 2 days, in the fridge for up to 4 days or in the freezer for up to 1 month. Allow the cake to come to room temperature before serving.

Notes

  1. Alternatively, this cake works well with 1/2 cup (115g) of strong espresso coffee. If using fresh coffee, please reduce the milk to 1 1/4 cups (280g).
  2. This cake works well with King Arthur’s measure for measure gluten-free flour. I have not tested any other gluten-free flours.
  3. Your caramel can turn grainy if you mix it too much, or separate if the temperature is too high. To fix a grainy caramel, add a spoonful of syrup (for example maple syrup) and a dash of cream, then mix the caramel over low heat until it’s smooth. To fix a separated caramel, remove the caramel from the stovetop, add a dash of cream and mix vigorously.
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