Calling all coffee + choc fans everywhere! This recipe combines coffee and chocolate to create a decadent chocolate coffee cake with a light coffee buttercream frosting, a latte cream filling, and a dark chocolate drizzle. The chocolate cake is light, crumbly, moist, and just perfect!

Chocolate Coffee Cake [Vegan, Gluten-Free]

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Cooking Time



Ingredients for the Cake:

  • 2 cups and 1 teaspoon of unsweetened almond milk
  • 2 teaspoons of apple cider vinegar
  • 3 1/3 cups and 1 teaspoon of self-raising flour (gluten-free if necessary)
  • 2 2/5 cups and 1 tablespoon of granulated sugar
  • 2 tablespoons of cacao powder
  • 2 tablespoons of coffee powder (such as dry espresso powder)
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • Pinch of salt
  • 1/2 cup and 1 tablespoon of coconut oil, melted
  • 4 teaspoons of vanilla extract

Ingredients for the Frosting:

  • 1 cup of vegan butter
  • 3 1/5 cups of powdered sugar
  • 1 teaspoon of vanilla extract
  • 3 tablespoons of coffee (or brewed espresso, chilled)
  • 2 teaspoons of cocoa powder
  • Chocolate, for melting and garnishing


To Make the Cake:

  1. Preheat your oven to 350°F and line two 9-inch cake tins with parchment paper.
  2. In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan buttermilk.
  3. In a large mixing bowl, sift the flour, sugar, cacao powder, coffee powder, baking powder, baking soda, and salt. Mix well to combine.
  4. Add the coconut oil and vanilla to the buttermilk and whisk to combine.
  5. Add the wet ingredients into the dry and mix.
  6. Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.
  7. Pop the cakes into the preheated oven and bake for 28-30 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
  8. Place the cakes on a cooling rack and allow to cool fully. Once cool, pop them into a sealed container to keep them fresh before frosting.

To Make the Frosting:

  1. In a bowl or stand mixer, cream the butter on high then add in icing sugar, vanilla extract, coffee, and cocoa powder. Add milk if needed.
  2. Level off your cakes if needed with a sharp knife.
  3. Layer the cakes with equal amounts of buttercream. Make sure on the top layer to turn the cake upside down for a flat top.
  4. Crumb coat the whole cake and pop into the fridge for an hour to chill. Crumb coat the cake with the coffee buttercream then patch on some of the leftover latte buttercream for this rustic effect.
  5. Once the frosting is firm, decorate the cake with some extra frosting in a piping bag, a drizzle of melted chocolate, a dusting of cocoa, and some grated chocolate & coffee beans.

Nutritional Information

Total Calories: 8034 | Total Carbs: 1263 g | Total Fat: 299 g | Total Protein: 41 g | Total Sodium: 4279 g | Total Sugar: 870 g Per Serving: Calories: 670 | Carbs: 105 g | Fat: 25 g | Protein: 3 g | Sodium: 357 mg | Sugar: 73 g Calculation not including dark chocolate for decoration. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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