This Chocolate Espresso Cake combines decadent and moist chocolate cake layers and light and fluffy espresso frosting for a delicious layer cake that no one will ever guess is completely dairy-free and vegan.
Chocolate desserts are my absolute favorite to make! I love a completely chocolate dessert like my Vegan Chocolate Cupcakes or Vegan Chocolate Chocolate Chip Cookies, and I esprecially love chocolate combined with coffee like my Coffee Chocolate Chip Cookies.
And this Chocolate Espresso Cake is the ultimate coffee and chocolate combo. The chocolate cake layers are super moist and chocolatey and the espresso frosting is simple to make and whips up incredibly light and fluffy. And the combination of the two creates perhaps my best layer cake ever.
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Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients.
- And has clear step-by-step instructions.
- This Chocolate Espresso Cake recipe is completely dairy-free and vegan so anyone can enjoy it!
- It is the perfect combination of moist chocolate cake and fluffy espresso frosting.
- And most importantly, it is absolutely delicious!
Ingredients
Cocoa Powder: I use natural cocoa powder for this cake, as well as my Vegan Chocolate Cake and Chocolate Peanut Butter Cake. My favorite brand is Ghirardelli.
Non-Dairy Milk: I used oat milk, but any unsweetened non-dairy milk will work!
Non-Dairy Butter: I love Country Crock Plant Butter. It is easy to find and tastes great.
Canola Oil: Canola oil keeps the cake fluffy and moist. You can use any neutral oil, but do not use coconut oil.
Instant Espresso: And instant espresso works, so use your favorite brand!
Special Equipment
A stand mixer or a hand mixer is crucial to get the espresso frosting light and fluffy.
And if you want to decorate your Chocolate Espresso Cake like I did, you will need a large round piping tip like an Ateco 807 and a small spoon. Whatever is in your silverware drawer is perfect.
Bake the Chocolate Cake Layers
Step 1. In a medium bowl, combine non-dairy milk, canola oil, vinegar, espresso powder, and vanilla.
Whisk well to dissolve the espresso powder.
Step 2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Whisk to combine, then add the wet ingredients and whisk to form the batter.
Step 3. Divide the batter between two prepared 8-inch round cake pans.
Step 4. And bake the cakes in a 350*F oven for 31-33 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cakes to cool completely before stacking and decorating.
Make the Espresso Frosting and Decorate the Cake
Step 5. To make the espresso frosting, first combine espresso powder, water, and vanilla in a small bowl. Stir until the espresso is completely dissolved.
Next, in the bowl of a stand mixer, cream the non-dairy butter until completely smooth, then add the powdered sugar and mix on low until combined.
Finally, add the espresso mixture and mix on low until combined, then turn the speed up to medium and mix until light and fluffy.
Step 6. Place a cake layer upside down on a cake plate or cake board on a turntable.
Top the chocolate cake layer with about ¾ cup of espresso frosting and use an offset spatula or butter knife to spread it out evenly.
Step 7. To decorate your like I did, frost the exterior of the cake with a thin coating of espresso frosting, then scoop the remaining frosting into a piping bag fitted with a large round tip.
Next, pipe evenly spaced, round dollops of frosting around the perimeter of the cake, and use the back of a spoon to gently press into each dollop and drag toward the middle of the cake.
Step 8. Then, pipe six to eight more dollops of frosting in a circle about an inch closer to the middle of the cake and repeat the pressing and dragging with your spoon.
Finish with a single dollop in the center.
Finally, dust with cocoa powder if you desire.
Recipe FAQs
Place the cake in a cake box or other large container and store in the refrigerator for up to 5 days.
Chocolate and espresso have similar deep, roasty, and caramely flavor profiles. Using them together enhances both of their flavors.
I don't recommend freezing the finished cake, but you can bake the chocolate cake layers, allow them to cool completely, and wrap them tightly with plastic wrap and freeze them for up to two weeks.
Then, you can stack the cake layers while they are frozen solid! They will defrost quickly, so by the time you are done decorating the cake, you will be able to slice and serve immediately.
Expert Recipe Tips
Be sure that the cakes are completely cool before stacking and decorating the cake. Frosting melts very easily!
If the way I decorated this cake feels too advanced, decorate however you like! But the fun part about decorating cakes is that if you mess up, you can just scrape the frosting off and try again.
Looking for More Layer Cake Recipes?
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📖 Recipe
Chocolate Espresso Cake
Equipment
- 1 Hand Mixer or Stand Mixer with paddle attachment
- 2 8" Round Cake Pans
- Various Bowls
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
For the Chocolate Cake Layers
- 2 Cup All-Purpose Flour
- 1 ¾ Cups Granulated Sugar
- ¾ Cup Cocoa Powder, sifted
- 2 ¼ teaspoon Baking Powder
- ¾ teaspoon Baking Soda
- ¾ teaspoon Kosher Salt
- 2 Cups Unsweetened Non-Dairy Milk
- ⅔ Cup Canola Oil
- 1 tablespoon Instant Espresso
- 1 tablespoon White Vinegar
- 2 teaspoon Vanilla Extract
For the Espresso Frosting
- 3 tablespoon Instant Espresso Powder
- 3 tablespoon Water
- 1 tablespoon Vanilla Extract
- 1 ½ Cups Non-Dairy Butter, room temperature
- 6 Cups Powdered Sugar, sifted
Instructions
Bake the Cake Layers
- Preheat oven to 350*F. Grease two 8-inch round cake pans and insert a parchment circle into the bottom of each pan.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.2 Cup All-Purpose Flour, 1 ¾ Cups Granulated Sugar, ¾ Cup Cocoa Powder, sifted, 2 ¼ teaspoon Baking Powder, ¾ teaspoon Baking Soda, ¾ teaspoon Kosher Salt
- In a medium bowl, combine non-dairy milk, canola oil, instant espresso, and white vinegar. Whisk well until the espresso powder is completely dissolved. Then, pour the wet ingredients into the dry ingredients and whisk to form the batter. It will look on the runny side, and that is okay!2 Cups Unsweetened Non-Dairy Milk, ⅔ Cup Canola Oil, 1 tablespoon Instant Espresso, 1 tablespoon White Vinegar, 2 teaspoon Vanilla Extract
- Divide the batter between two prepared 8-inch round cake pans. Bake the cakes in a 350*F oven for 31-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in their pans for 30 minutes, then turn them out onto a parchment-lined baking sheet to cool completely.
Make the Frosting
- In a small bowl, combine instant espresso powder, water, and vanilla. Mix well to dissolve the espresso. Set aside.3 tablespoon Instant Espresso Powder, 3 tablespoon Water, 1 tablespoon Vanilla Extract
- In the bowl of a stand mixer fitted with the paddle attachment, cream the non-dairy butter until completely smooth. Then, add powdered sugar and mix on low until combined.1 ½ Cups Non-Dairy Butter, room temperature, 6 Cups Powdered Sugar, sifted
- Add the espresso mixture and mix on low until combined, then turn the speed up to medium and mix until the frosting is light and fluffy, about 30 seconds to 1 minute.
Stack the Cake
- Place one cake layer upside down onto a cake plate or cake board that is on a turntable. Top the layer with about ¾ cup of espresso frosting and use an offset spatula to spread the frosting to the edge.
- Top with the remaining cake layer, upside down again. From here, you can frost however you like. If you want to replicate my design, frost the cake with a thin layer of buttercream. Then, scoop the remaining frosting into a piping bag fitted with a large round tip.
- Pipe evenly spaced, round balls of frosting around the exterior of the cake, then use a spoon to press into the center of each frosting ball and drag it towards the center of the cake.
- Repeat with another circle of frosting balls about an inch closer to the center of the cake, then finish with one frosting ball in the very center. Dust with cocoa powder if desired and serve.
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