Chocolate Coffee Cake | Recipe

Great food pair in one cake

Katharina Kuhlmann

Holly Jade

19 July 2018

Coffee and chocolate alike are a perfect match, their flavors complement each other perfectly. Today we have the right recipe for you: a great Chocolate Coffee Cake with Italian espresso and a creamy frosting. The cake, which is vegan by the way, is decorated with our VIVANI Fine Dark 75 % Cocoa chocolate. This bar is refined with coconut blossom sugar, whose malty taste is very interesting along with the coffee notes of the cake.


For a cake with Ø 22 cm / 9 inches

For the cake:

480 ml

almond milk

2 tsp

apple cider vinegar

420 g

self-raising flour, e. g. gluten-free

490 g

golden caster sugar

2 tbsp

cocoa powder

2 tbsp

dry espresso powder

1 tsp

baking powder

1 tsp

bicarbonate of soda

1 pinch


120 g

melted coconut oil

4 tsp

vanilla extract

For the frosting:

230 g

vegan butter

400 g

icing sugar

1 tsp

vanilla extract

3 tbsp

brewed, chilled espresso

2 tsp

cocoa powder

For the decoration:

160 g

VIVANI Fine Dark 75 % Cocoa


coffee beans


cocoa powder


baking time
30 minutes

waiting / cooling time
1 hour

level of difficulty


To make the cake preheat your oven to 180 °C and line two 9-inch cake tins with grease-proof paper.


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'.


In a large mixing bowl, sift the flour, sugar, cacao powder, coffee powder, baking powder, bicarbonate of soda and salt. Mix well to combine.


Add the coconut oil and vanilla to the 'buttermilk' and whisk to combine.


Add the wet ingredients into the dry and mix.


Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.


Pop the cakes into the preheated oven and bake for round about 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.


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 cream the butter on high in a bowl or stand mixer. Then add in icing sugar, vanilla extract, coffee and cocoa powder. Add dairy-free milk if needed.


Level off your cakes (if needed) with a sharp knife.


Layer the cakes with equal amounts of buttercream. Make sure on the top layer to turn the cake upside down for a flat top.


Crumb coat the whole cake with the coffee buttercream then patch on some of the left over latte buttercream for a rustic effect. Pop into the fridge for an hour to chill.


Once the frosting is firm, decorate the cake with some extra frosting in a piping bag. Then add some stars around the top of the cake, a drizzle of melted chocolate, a dusting of cocoa and some grated chocolate and coffee beans.

Tip: Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. Best eaten within a few days!


Many thanks to Holly Jade from the vegan food and lifestyle blog thelittleblogofvegan, who created this fantastic recipe for us – a real eye-catcher!

VIVANI's organic chocolate Fine Dark with 75 percent Panamanian cocoa and coconut blossom sugar

Fine Dark 75 % Cocoa

Panama Cocoa | vegan | with coconut blossom sugar


Holly Jade The Little Blog Of Vegan chocolate coffee cake cake with dark chocolate recipes VIVANI Fine Dark 75 % Cocoa VIVANI chocolate with coconut blossom sugar cake with espresso