For many years I passed on exploring vegan cakes. The thought sounded long and drawn out and just not my cup of tea. However, a 1 bowl sheet cake is so effortless it can be thrown together in minutes and the flavor options are endless. To day we’ve produce over 10 different sheet cakes and each one has just been better than the next! So what’s my current favorite sheet cake? This vegan 1 Bowl Chocolate Espresso Cake!!
Not big on coffee? Me Neither
While I have a sip of coffee here and there, I’m not one of those that need it on the daily. However, when it comes to this espresso cake, I’m completely enamored with it! I can’t even decide which I like better, the cake or the coffee infused icing, because they are both just that good!
What’s fab about this cake? Everything! It’s quick, easy, features just 1 bowl, has rich notes of coffee and espresso, notes of chocolate, has actual coffee/espresso in the cake, it’s buttery soft, you don’t have to beat butter and sugar, contains not even a flax egg, is perfect for any season, pairs well with a cup of coffee, and is my new favorite cake!
If you love all things coffee/espresso, or crave an effortless dessert, you have to try this new vegan Chocolate Espresso Cake!
Preheat to 350°F. Grease an 8-inch round or square pan.
Cake: Mix the flour, cocoa, baking soda, salt and the sugar in the pan. Make 3 indentions in the mixture. 2 small and one large. Pour the vanilla and vinegar into the smaller holes, and oil into the larger hole.
Pour the coffee with espresso all over the entire mixture and stir the ingredients until combined.
Bake for 30-35 minutes, or until the top is set but springy. Cool the cake in the pan.
Icing: In the bowl of a standing mixer add your ready made icing. Whip until smooth. Now combine the 1 tbsp coffee/espresso mix and instant coffee/espresso powder. Gradually add to the bowl while mixing. If you don’t have coffee or espresso powder to combine with the liquid, just add the liquid by itself. Frost the cooled cake.