Espresso Chocolate Cake
This espresso chocolate cake blends bold coffee notes and rich cocoa into one seriously moist, decadent, totally dairy-free masterpiece. Mood-boosting and plate-clearing.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup plant-based milk almond, soy, oat—choose your vibe
- 1 cup brewed espresso cooled, bold, and mysterious
- 1 cup organic cane sugar
- ½ cup melted coconut oil
- 2 tsp apple cider vinegar
- 2 tsp vanilla extract
Optional Ganache Topping:
- 1 cup vegan chocolate chips
- ½ cup coconut cream
- Pinch of espresso powder
Instructions
- Preheat oven to 350°F (175°C). Grease pans like you’re about to impress someone.
- In a bowl, sift flour, cocoa powder, baking powder, baking soda, and salt. Stir like you mean it.
- In a second bowl, mix plant milk, brewed espresso, sugar, coconut oil, vinegar, and vanilla. Channel your inner potion master.
- Gradually add dry mix to wet. Stir until smooth but don’t overdo it—nobody likes a tough cake.
- Divide batter between pans. Level the top like it’s your last swipe on a dating app.
- Bake 35 minutes or until a toothpick comes out clean-ish. Let cool completely before dressing it up.
- For ganache, heat coconut cream, pour over chocolate chips, add espresso powder, and stir until glossy and irresistible.
- Pour ganache over cooled cake. Let it drip dramatically like a good rom-com scene.
- Slice, serve, and silence the room with one bite.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 4g
Vitamins & Minerals (Per Serving, % Daily Value)
- Iron: 15%
- Magnesium: 10%
- Folate: 6%
- Calcium: 5%
- Potassium: 8%
Extra Notes & Tips (Because You’re Fancy)
- Use quality cocoa and real espresso—instant won’t do you justice.
- Add a pinch of cinnamon to the batter for warmth and mystery.
- Want extra drama? Top with cacao nibs or crushed espresso beans.
- Store in the fridge for 5 days—but let’s be real, it won’t last 48 hours.
- Best enjoyed in bed, with coffee, while ignoring your inbox.