Description
This One Bowl Chocolate Espresso Cake is a decadent, dairy-free and egg-free dessert that combines rich black cocoa powder with bold espresso flavors for a moist, fluffy texture. Perfect for those seeking a vegan-friendly and gluten-free option (when using gluten-free flour), this cake is topped with a creamy vegan espresso cream cheese frosting that adds a velvety finish. Easy to prepare and bake, it’s a great choice for coffee and chocolate lovers alike looking for an indulgent yet allergen-conscious treat.
Ingredients
Chocolate Espresso Cake:
- 1 1/4 cup (300 mL) dairy-free milk, room temperature
- 3 cups (375 g) all purpose flour or gluten free 1:1 baking flour, sifted
- 1 cup (95 g) black cocoa powder, sifted
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 3/4 cups (350 g) granulated sugar
- 1/3 cup (110 g) light brown sugar
- 1/2 cup (113 g) neutral oil
- 1 cup (220 g) vegan sour cream or dairy-free yogurt, room temperature
- 1 tsp vanilla extract
- 1 tbsp espresso powder, decaf if desired
- 1 cup (240 mL) hot water + 1 tsp dissolvable espresso powder (or 1 cup (240 mL) brewed coffee, decaf if desired)
Espresso Cream Cheese Frosting:
- 1 cup (226 g) vegan butter, room temperature
- 1/2 cup (113 g) vegan cream cheese, room temperature
- 3 cups (360 g) powdered sugar
- 1 tbsp espresso powder
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, or if making a layer cake, prepare three 8-inch pans with parchment paper to ensure easy removal after baking.
- Whisk the Wet Ingredients: In a large bowl, combine granulated sugar, light brown sugar, neutral oil, vegan sour cream, vanilla extract, and 1 tablespoon espresso powder. Whisk thoroughly until fully blended. Next, whisk in the black cocoa powder until no clumps remain.
- Add Leavening and Salt: Stir in baking powder, baking soda, and sea salt, whisking well to distribute these ingredients evenly throughout the batter.
- Incorporate Dry and Liquid Ingredients: Add the sifted flour and dairy-free milk to the cocoa mixture. Whisk gently just until the dry ingredients are fully incorporated and the batter is smooth, being careful not to overmix to maintain a tender crumb.
- Bake the Cake: Pour the batter into the prepared pan(s) and bake in the preheated oven. A 9×9 pan requires 50-55 minutes, layer cakes take 30-35 minutes, and a 9×13 sheet cake will need about 35-40 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Make the Espresso Cream Cheese Frosting: Using a hand mixer in a medium bowl, cream vegan butter and vegan cream cheese for about 3 minutes until fluffy. Add 1 tablespoon espresso powder and blend until combined. Gradually add powdered sugar in one-cup increments, mixing well after each addition until the frosting is light and fluffy. Finish by mixing in vanilla extract and sea salt.
- Frost and Serve: Once the cake is completely cooled, spread the espresso cream cheese frosting evenly over the top, extending to the edges. Optionally, dust with cocoa powder and garnish with shaved chocolate or vegan chocolate-covered espresso beans for an elegant finish. Slice and enjoy!
Notes
- For a gluten-free cake, use a 1:1 gluten-free baking flour blend.
- Room temperature ingredients help achieve a smooth batter and better rise.
- You can use brewed coffee instead of hot water and espresso powder for a stronger coffee flavor.
- Ensure the cake is completely cooled before frosting to prevent melting the frosting.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated frosting back to room temperature and re-whip if it becomes firm.
- This recipe is easily doubled for larger gatherings or special occasions.
