Vegan Chocolate-Espresso Cake with Vegan Buttercream Icing

I created the most wonderful vegan cake for the wedding at ot-301 on monday, and since I believe everyone should eat cake as often as possible I have written down my recipe. But for all of thoses who know me, I never actually measure/follow recipes so this is mostly a guess....

Chocolate-Espresso Cake

3 cups of all-purpose flour
6-8 tbsp of cocoa
2 tsp baking soda
1.5 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 cups raw sugar (or any vegan sugar)
12 tbsp of oil (sunflower, olive oil....)
2 tbsp of vinegar
2 tsp vanilla
1 cup cold espresso
1 cup vanilla or chocolate soy milk

Shift together: flour, cocoa, baking soda, baking powder, cinamon, salt and sugar. Dig 3 holes and pour oil into one, vinegar into one and vanilla into one. Now pour the soy milk and espresso over everything and beat just until combined. It will start to foam up: this is good, don't panic.

Pour into lightly greased and floured pans and bake at 175C for about 30 minutes, maybe more, maybe less. Let sit 10 minutes then remove from pans and let cool.

Chocolate-Espresso Buttercream icing

2 bars of vegan dark chocolate
1 cup of vegan margerine
3-4 cups of powdered raw sugar (this can be created in a coffee grinder, just add a little bit of cornstarch)
2 tsp vanilla
1 tsp cinnamon
1/4-1/2 cup of cocoa
tiny pinch of salt
about 2 tbsp of vanilla or chocolate soy milk or soy cream
about 2 tbsp of cold espresso

Melt chocolate over double boiler until smoth and shiny, let cool a bit. Beat together: margerine, sugar, vanilla, cinnamon, cocoa and salt until very light and fluffy. Slowly beat in chocolate. Beat in soy milk and espresso a little at a time, but dont let it get too thin. Taste test and add more sugar or espresso ect. Chill for at least 1 hour.

Now to experiment......

-replace half of the oil with mashed avocado, mashed banana or applesauce
-replace half of the all-purpose flour with ground almonds
-replace the espresso with orange zest and juice
-add a pinch of cayenne pepper or mint to the icing

I also successfully made a lime-mango version of the cake yesterday by replacing the cocoa with flour and espresso with lime juice and lime zest. Then I added more vanilla, more cinnamon and about 1tsp of nutmeg. When the cake cooled, I poured mango jam over the whole thing.


Tau's picture

I appreciate!

Thank you so much for putting up the recipe! I was lookng for some good vegan cake ideas for experimentation. I understand (very well) the trouble of the measurements :)
I'll try to remember for when the next cake needs to be done!

heather's picture

I really should learn how to measure and follow recipes.....

oh your right! i put 1/2 cup, when it should be 1 cup of soy milk and 1 cup of espresso. I do apologize. Also the type of flour you use will give the cake a different texture and flavour. I will make the changes now.

erga's picture

The amazing cake

Hi Heather,

Thank you for putting it online! :) :) :)

It was Julien's birthday a couple of nights ago and I baked the cake.
I added much more soy milk than your measures suggested because it was completely dry, also the icing didn't get the light color but was dark brown, prob. because there was too much cocoa, we had a small dramatic moment with the oven which stopped working just as the cake was in, but luckily we have another oven in the basement and it was perfectly ready after 30 minutes in there.

At the end the cake turned out amazingly tasty, even though it didn't taste at all like the one you made! (maybe more espresso?) We were all sorry we had to share it with so many people because only Julien got a second piece.

Thanks so much for this! :)