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Vegan Espresso Coffee Cake

moka coffee pot
This vegan espresso coffee cake is a deliciously moist and bold treat, blending the richness of espresso with plant-based goodness.
Print Recipe
Prep Time 1 hour 15 minutes
Cook Time 40 minutes
Total Time 1 hour 55 minutes
Servings 8 servings

Ingredients
  

  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons espresso powder
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 ripe bananas mashed
  • 2 teaspoons vanilla extract
  • 1/2 cup almond milk or any plant-based milk
  • 1 tablespoon apple cider vinegar
  • For the Topping:
  • 1/4 cup brown sugar
  • 1/4 cup chopped walnuts optional
  • 1 tablespoon espresso powder

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
  • In a bowl, whisk together flour, baking powder, baking soda, salt, and espresso powder.
  • In another bowl, mix oil, sugar, bananas, and vanilla. Add almond milk and apple cider vinegar.
  • Stir in the dry ingredients and mix until smooth.
  • Pour batter into the pan and spread evenly.
  • Mix topping ingredients and sprinkle over the batter.
  • Bake for 40 minutes or until a toothpick comes out clean.
  • Cool in the pan for 10 minutes, then transfer to a rack to finish cooling.

Notes

Nutritional Information (Per Serving)

Calories: 290
Total Fat: 14g
Saturated Fat: 2g
Carbohydrates: 38g
Fiber: 4g
Protein: 4g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 4%
  • Calcium: 3%
  • Iron: 6%
  • Vitamin C: 5%
  • Potassium: 7%

Additional Notes/Tips to Enhance Flavor

  • For extra richness, add a bit of coconut milk instead of almond milk.
  • You can drizzle some chocolate syrup or melted vegan chocolate on top for a decadent finish.
  • Add a pinch of cinnamon to the batter for a warm, cozy flavor.
  • Want more crunch? Top with toasted coconut or chopped almonds for added texture.