Ingredients
-
- Coffee Mixture:
- 1/4 cup (55g) boiling water
- 3–4 tablespoons (12–16g) instant coffee granules or 1–2 tablespoons espresso powder
-
- Dry Ingredients:
- 3 cups (375g) all-purpose plain flour
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) light brown sugar
- 3 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
-
- Wet Ingredients:
- 1 2/3 cup (375g) dairy-free milk, room temperature
- 2/3 cup (145g) neutral-flavored oil
- 1/3 cup (75g) dairy-free yogurt, room temperature
- 1 tablespoon vanilla extract
-
- Vegan Coffee Buttercream:
- 3 tablespoons (40g) dairy-free milk or 1/4 cup (55g) dairy-free heavy cream
- 1–2 tablespoons (4–8g) instant coffee granules or 2–3 teaspoons espresso powder
- 1 1/4 cups (280g) vegan butter, room temperature
- 3–4 cups (360g–480g) powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt (if using unsalted butter)
- Optional Espresso Caramel:
- 1/4 cup (50g) granulated sugar
- 1/4 cup (55g) dairy-free heavy cream
- 2 teaspoons instant coffee granules or 1 teaspoon espresso powder
- 2 tablespoons (30g) vegan butter
Instructions
- Preheat oven to 180°C (350°F). Line two or three 8-inch (20cm) round cake pans with parchment paper.
- Prepare the Coffee: Dissolve the instant coffee or espresso powder in boiling water and let it cool. To speed this up, mix it with some of the milk from the recipe.
- Make the Cake Batter: In a large bowl, whisk together all dry ingredients. Add all wet ingredients, including the coffee mixture, and stir until just combined. Batter will be runny.
- Divide and Bake: Evenly divide batter between the prepared cake pans. For 3 pans, bake 20–23 minutes; for 2 pans, bake 30–35 minutes. Cakes are done when a toothpick inserted comes out clean. Cool in pans for 20 minutes, then transfer to wire racks to cool completely.
- Make the Buttercream: Dissolve coffee in milk or cream. In a large bowl, beat vegan butter until light and fluffy. Add powdered sugar, coffee mixture, vanilla, and salt. Beat until fluffy. Adjust sweetness or coffee strength to taste. Chill until needed.
- Optional Espresso Caramel: Dissolve coffee in half the cream. In a saucepan, heat the sugar and remaining cream over medium heat until golden brown. Add coffee mixture and vegan butter. Stir and cook for 5+ minutes until thickened. Cool completely before using.
- Assemble the Cake: Level cake layers if needed. Layer with 1/2–3/4 cup frosting between each layer. Use remaining frosting to coat the outside. Optional: swirl espresso caramel on top.
- Storage: Keep cake in an airtight container at room temperature for 2 days, refrigerated for 4 days, or freeze slices for up to 1 month. Bring to room temperature before serving.
Notes
- For stronger coffee flavor, add more espresso powder to the cake or frosting.
- To make gluten-free, use a 1:1 gluten-free flour blend (see original recipe note 2).
- The espresso caramel thickens as it cools—cook longer if you want a thicker consistency.
- The frosting can be made ahead and chilled, but may need re-whipping before spreading.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 38g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
