![['Close-up view of a moist chocolate espresso cake with a glossy frosting.', 'Side angle of a rich One Bowl Chocolate Espresso Cake topped with cream cheese frosting.', 'Detailed shot of a slice of chocolate espresso cake showcasing its layers and texture.', 'Close-up image of a decadent chocolate cake with espresso flavor and smooth icing.']](https://quickflavorfix.com/wp-content/uploads/2026/07/one-bowl-chocolate-espresso-cake_1_U1.webp)
One Bowl Chocolate Espresso Cake
A rich and moist chocolate cake infused with espresso, topped with creamy espresso frosting, perfect for any celebration or coffee lover.
Ingredients
Cake Batter
- 1 1/4 cup dairy-free milk (room temperature)
- 3 cups all purpose flour or gluten free 1:1 baking flour (sifted)
- 1 cup black cocoa powder (sifted)
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 3/4 cups granulated sugar
- 1/3 cup light brown sugar
- 1/2 cup neutral oil
- 1 cup vegan Sour Cream or dairy-free yogurt (room temperature)
- 1 tsp vanilla extract
- 1 tbsp espresso powder (decaf if desired)
- 1 cup hot water + dissolvable espresso powder (or brewed coffee)
Frosting
- 1 cup vegan butter (room temperature)
- 1/2 cup vegan cream cheese (room temperature)
- 3 cups powdered sugar
- 1 tbsp espresso powder
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 pan with parchment paper.
- Mix sugars, vegan butter, sour cream, vanilla, espresso, and coffee until smooth. Add cocoa, then dry ingredients, and mix until combined. Pour into pan and bake for 50-55 minutes.
- Cool the cake completely. Prepare frosting by creaming vegan butter and cream cheese, then add espresso, powdered sugar, vanilla, and salt until fluffy.
- Spread frosting over cooled cake. Decorate with shaved chocolate or espresso beans if desired. Serve and enjoy!
Notes
Ensure the cake is fully cooled before frosting to prevent melting.