Chocolate Espresso Cake

This chocolate espresso cake is a moist and rich cake filled with two types of coffee to intensify the chocolate flavor! Made without eggs or dairy, it’s a simple yet elegant cake that is sure to impress! 

Want more impressive cake recipes? Try my pineapple upside-down cake, coconut cake, or lemon blueberry cake!

When it comes to baking chocolate desserts, one of the most underrated ingredients is, without a doubt, coffee. It doesn’t make the cake taste like coffee but instead intensifies the chocolate flavor. This chocolate espresso cake ticks all the boxes.

Why I love this recipe

• Naturally vegan. Like my death by chocolate cake, there are no dairy-based ingredients needed, yet you’d never be able to tell. 
• Perfect for chocolate lovers. Chocolate is, obviously, the star of the show in this recipe. Thanks to the cocoa powder and chocolate frosting, you’ll experience the ultimate chocolate experience in every bite. 
• Made in one bowl. So set-up and clean-up are done before you know it!

Ingredients needed

• All purpose flour– Preferably sifted to remove any clumps. If you’d like to make a gluten-free cake, use gluten-free all-purpose flour with xanthan gum added to it.
• Sugar– White or brown sugar. 
• Cocoa powder–  I highly recommend using 100% unsweetened, Dutch-processed cocoa powder for the richest flavor.
• Espresso powder– Just a pinch to intensify the chocolate flavor. This is technically different from instant coffee, and I usually don’t have trouble finding it at my local grocery store. If you can’t find it, just use strong-brewed coffee instead. 
• Baking soda– Reacts with the vinegar to replicate what the eggs would do. 
• Salt– Balances out all the other ingredients. 
• Vinegar– White or apple cider vinegar. 
• Vanilla extract– A must for any good cake recipe. 
• Vegetable oil– Any neutral flavored oil can be used, like canola oil, peanut oil, or safflower oil.
• Brewed coffee– Brings out the chocolate flavor. Decaf or standard coffee can be used. 
• Chocolate frosting– What is a cake without some frosting? I made my own healthy frosting, but the store-bought stuff works just as well. 

How to make chocolate espresso cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven to 350F/180C and grease three 8-inch round cake pans. 

Step 2- Make the batter. In a large mixing bowl, add the dry ingredients and stir well. Add the wet ingredients and whisk until a thick cake batter remains.

Step 3- Bake. Pour the batter mixture evenly amongst the three cake pans. Bake the cakes for 25-27 minutes or until a skewer comes out mostly clean.

Step 4- Layer. Let the cakes cool completely before slicing each cake into three pieces. Place a single layer on a flat surface and spread with a thin layer of frosting. Add the second piece of cake, followed by more frosting. Repeat the process until you have all nine pieces of cake frosted and stacked. Spread the remaining frosting around and all over the cake. 
Step 5- Rest and slice. Let the cake sit for 30 minutes before slicing and serving.

Recipe tips and variations

• Don’t overbake the cake. It will continue to cook briefly as it cools, so remove it from the oven as soon as a toothpick inserted comes out ‘almost’ clean. 
• Refrigerate the cake before slicing. I find letting the cake firm up in the fridge before slicing it makes it much easier. 
• Or just make a 3-layered cake. If you’re nervous about slicing the layers into threes, just skip it and make a three-layered cake instead. It’ll still look very impressive!
• Skip the coffee altogether. While I think this cake tastes great as is, you can omit the espresso powder and coffee if you prefer. Just swap them in equal portions for cocoa powder and almond milk. 
• Add more chocolate flavor. Sprinkle mini chocolate chips in between each layer to sneak in even more chocolate goodness.

Storage instructions

To store: Leftover cake can be stored in the refrigerator, covered. It will keep well for up to 2 weeks. 

To freeze: Place slices of the cake in a sealable container and store in the freezer for up to 6 months. 

More decadent cake recipes to try

• Biscoff cake– Featuring three layers of rich chocolate cake with velvety Biscoff spread in between. 
• Vegan birthday cake– Light and fluffy cake topped with an addictive vanilla buttercream. 
• Applesauce cake– Moist, tender, and made in one bowl. 
• Flourless chocolate cake– With a rich texture and deep chocolate flavor, every bite is seriously addictive.

Originally published April 2021, updated March 2024