Vegan Espresso Cake
A rich Vegan Espresso Cake that marries the warm flavor of espresso with the comforting sweetness of cake, perfect for gatherings or personal indulgence.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup brewed espresso, cooled
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- Mix together the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- Whisk together the vegetable oil, cooled espresso, vanilla extract, and apple cider vinegar in another bowl.
- Combine the wet and dry ingredients until just mixed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool before serving.
Notes
This cake pairs wonderfully with whipped coconut cream, powdered sugar, or fresh berries for an elegant touch.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://cookingwithmayaa.com/vegan-espresso-cake/