This vegan espresso cake is soft, fluffy, and packed with deep coffee flavor. I layer tender espresso cake with creamy dairy-free coffee buttercream for a rich dessert that feels perfect for birthdays, gatherings, or any time I want a bakery-style vegan cake at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¼ cup boiling water
3 tablespoons instant coffee
3 cups all-purpose flour
1 cup granulated sugar
¾ cup light brown sugar
3 teaspoons baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
1½ cups dairy-free milk
⅔ cup neutral oil
⅓ cup dairy-free yogurt
1 tablespoon vanilla extract
1¼ cups vegan butter
3½ cups powdered sugar
3 tablespoons dairy-free milk
1 tablespoon instant coffee
1 teaspoon vanilla extract
Directions
I preheat the oven to 350°F and line three 8-inch cake pans with parchment paper.
I stir the boiling water and instant coffee together, then let the mixture cool.
In a large bowl, I whisk the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
I add the dairy-free milk, oil, dairy-free yogurt, vanilla extract, and cooled coffee. I mix just until the batter comes together.
Next I divide the batter evenly between the prepared pans and bake for 20–23 minutes, or until a toothpick inserted into the center comes out clean.
I let the cakes cool completely before frosting.
For the buttercream, I beat the vegan butter until fluffy. I add powdered sugar, dairy-free milk mixed with instant coffee, and vanilla, then beat until smooth.
I layer the cakes with frosting between each layer, then cover the outside with the remaining coffee buttercream.
Servings and Timing
Prep Time: 30 minutes
Cooking Time: 23 minutes
Total Time: 53 minutes
Servings: 16 servings
Calories: 430 kcal per serving
Variations
I sometimes add a sprinkle of cocoa powder to the batter for a mocha-style cake.
I also like using oat milk or soy milk because they give the cake a creamy texture. For extra coffee flavor, I add a little espresso powder to the frosting.
Storage/Reheating
I store the cake in an airtight container in the refrigerator for up to 4 days.
I let slices sit at room temperature for 20–30 minutes before serving so the buttercream softens. Then I do not usually reheat this cake because the frosting tastes best when softened naturally.
FAQs
Can I make this vegan espresso cake ahead of time?
Yes. I like baking the cake layers one day ahead, cooling them completely, and frosting the cake the next day.
Can I use brewed espresso instead of instant coffee?
Yes, I can use strong brewed espresso, but I keep the liquid amount similar so the batter does not become too thin.
What dairy-free milk works best?
I like oat milk or soy milk because they are creamy and work well in vegan baking.
Can I make this cake gluten-free?
I can try a 1:1 gluten-free baking flour, but the texture may be slightly different from the original version.
How do I keep the cake moist?
I avoid overmixing the batter and make sure not to overbake the cake layers.
Conclusion
This vegan espresso cake is a soft, rich, coffee-flavored dessert with creamy dairy-free buttercream in every layer. I love making it when I want a beautiful plant-based cake that tastes bold, sweet, and homemade.
📖 Recipe:
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Vegan Espresso Cake
- Total Time: 53 minutes
- Yield: 16 servings
- Diet: Vegan
Description
This vegan espresso cake is soft, fluffy, and packed with deep coffee flavor. Layered with creamy dairy-free coffee buttercream, it makes a rich and impressive dessert for any occasion.
Ingredients
1/4 cup boiling water
3 tablespoons instant coffee
3 cups all-purpose flour
1 cup granulated sugar
3/4 cup light brown sugar
3 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups dairy-free milk
2/3 cup neutral oil
1/3 cup dairy-free yogurt
1 tablespoon vanilla extract
1 1/4 cups vegan butter
3 1/2 cups powdered sugar
3 tablespoons dairy-free milk
1 tablespoon instant coffee
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line three 8-inch cake pans with parchment paper.
- Stir the boiling water and instant coffee together until dissolved, then let the mixture cool.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Add the dairy-free milk, oil, dairy-free yogurt, vanilla extract, and cooled coffee mixture. Mix just until combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 20–23 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake layers to cool completely.
- For the buttercream, beat the vegan butter until fluffy.
- Mix the dairy-free milk and instant coffee together, then add to the butter along with the powdered sugar and vanilla extract. Beat until smooth and creamy.
- Assemble the cake by spreading frosting between each layer, then frost the top and sides with the remaining buttercream.
Notes
Add a sprinkle of cocoa powder to the batter for a mocha variation.
Oat milk or soy milk work especially well for a creamy texture.
For stronger coffee flavor, add a little espresso powder to the frosting.
Store in an airtight container in the refrigerator for up to 4 days.
Let slices sit at room temperature for 20–30 minutes before serving.
Cake layers can be baked a day ahead and frosted the next day.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
