Espresso Chocolate Cake
A vegan chocolate cake with a rich depth of flavor from the addition of espresso.
Ingredients
- 3 cups flour
- 2 cups sugar
- 2/3 cup cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 2 cups espresso or coffee, chilled
- 1 tablespoon vanilla
- 4 tablespoons vinegar
Instructions
- Preheat oven to 375 degrees F. Prepare 2 round 8 or 9-inch cake pans or 1 9x13-inch cake pan by greasing and lightly coating with flour or cocoa powder. Or prepare 24 cupcakes liners in a cupcake tin.
- Sift or whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- Combine the vegetable oil, cold espresso or coffee, and vanilla.
- Add the wet mixture to the dry mixture and blend until smooth. (1-2 minutes by hand)
- Add the vinegar and stir quickly to combine until the vinegar is evenly distributed. Don't over-blend it.
- Pour the batter into the pan right after blending.
- Bake for 25-30 minutes for 8 or 9-inch pans, 30-35 minutes for 9 x 13-inch pans, or 20-25 minutes for cupcakes. Check for doneness with a toothpick. Cool on a wire rack.
- If making cupcakes, pop the cupcakes in liners out of tins after 3-5 minutes to prevent liners from peeling away from the cupcakes.
- Frost as desired. Try our better buttercream frosting. Link in notes.
Notes
If you don't have coffee or espresso, you can still make this cake with an equal amount of water. It just won't have the same depth of flavor. But still good!
Better Buttercream Frosting