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Decadent Vegan Espresso Cake Recipe with Rich Ganache Frosting

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A moist and dense vegan espresso cake with a rich, silky ganache frosting made from vegan dark chocolate and coconut cream. Perfect for special occasions or a cozy night in.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ¼ cup (25g) unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup (180ml) espresso or strong brewed coffee, cooled
  • ⅓ cup (80ml) vegetable oil (neutral oil like canola or sunflower)
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • ¾ cup (180ml) unsweetened almond milk or any plant milk, room temperature
  • 8 oz (225g) vegan dark chocolate chips or chopped chocolate (at least 70% cocoa)
  • ⅔ cup (160ml) chilled coconut cream (thick part from a can)
  • 1 tbsp maple syrup (optional)
  • ½ tsp espresso powder (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8 or 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  3. In a separate bowl, whisk together cooled espresso, vegetable oil, vanilla extract, apple cider vinegar, and almond milk until combined.
  4. Pour wet ingredients into dry ingredients and gently stir with a spatula until just combined. Do not overmix.
  5. Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Let cake cool in pan for 15 minutes, then transfer to a cooling rack to cool completely.
  7. For the ganache, chop vegan dark chocolate and place in a heatproof bowl. Heat coconut cream in a small saucepan until it just starts to simmer (do not boil).
  8. Pour hot coconut cream over chocolate and let sit for 2 minutes. Stir gently until smooth.
  9. Stir in maple syrup and espresso powder if using.
  10. Spread ganache evenly over cooled cake using a spatula.
  11. Chill frosted cake for 30 minutes before serving for a glossy finish.

Notes

Ensure espresso is cooled before mixing to avoid activating baking soda too early. Let ganache sit on chocolate before stirring for silky texture. If ganache thickens before frosting, gently warm it. Let cake rest overnight in fridge after frosting for best flavor and texture. For gluten-free option, substitute all-purpose flour with gluten-free baking flour blend. Variations include adding nuts, using chai or matcha instead of espresso, or adding cocoa powder to ganache.

Nutrition

Keywords: vegan espresso cake, vegan dessert, espresso cake, ganache frosting, dairy-free cake, plant-based dessert, coffee cake, vegan chocolate cake

Find it online: https://emacrave.com/decadent-vegan-espresso-cake-recipe-with-rich-ganache-frosting-easy-and-perfect/