Vegan Mocha Chocolate Cake with Espresso Buttercream

Prep Time: 20 mins | Cook Time: 40 mins | Course: Dessert | Serves: 18 

Tender and flavorful chocolate cake with an intense espresso “buttercream” frosting is a vegan’s dream dessert. Completely inspired by Bronwyn Fraser at Crumbs and Caramel https://crumbsandcaramel.com/vegan-chocolate-sheet-cake-with-espresso-buttercream/ 

2 cups flour

1 ¾ cup sugar + 1 Tbsp for the pan

¾ cup cocoa powder

1 ½ tsp baking powder

1 tsp salt

½ tsp baking soda

1 cup plant-based milk

⅔ cup olive oil

3 Tbsp white vinegar

2 tsp vanilla

1 cup strong coffee

Espresso Buttercream:

1 cup vegan butter, in stick form, not a tub

3 cups powdered sugar

3 Tbsp espresso powder

1 Tbsp vanilla

1-4 Tbsp plant-based milk, as needed for consistency

Chocolate shavings, for garnish

Preheat the oven to 350*. Spray oil a 9.13 baking pan and sprinkle with sugar and set to one side. Whisk the flour, sugar, cocoa, baking powder, salt, and baking soda together in a mixing bowl. Add in the milk, oil, vinegar, vanilla, and coffee until incorporated. Pour into the prepared baking pan and bake for 35-40 minutes or until a toothpick tester comes out clean, or if using an insta-thermometer, should read between 200-205*. Allow to cool.

In a stand mixer, beat butter, powdered sugar, espresso powder, vanilla, and to begin with 1 tablespoon of milk, until fluffy and well mixed. Add more milk if a thinner buttercream is desired. Ice the cake with luxurious swirls and top with chocolate curls.