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Vegan Espresso Coffee Cake

A delightful, moist cake infused with rich espresso flavors, perfect for breakfast or an afternoon snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cups granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups espresso or strong coffee, cooled
  • 0.5 cups unsweetened applesauce Can be substituted with mashed bananas.
  • 0.33 cups vegetable oil Coconut oil is a good alternative.
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the cooled espresso, applesauce, vegetable oil, apple cider vinegar, and vanilla extract.
  4. Pour the wet ingredients into the dry mixture. Stir gently until just combined, being careful not to overmix.
Baking
  1. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Once cooled, serve it plain or with your favorite toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to a week. For longer storage, freeze slices wrapped in plastic wrap for up to three months. To reheat, thaw overnight in the fridge and microwave for about 15-20 seconds.