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Vegan Espresso Celebration Cake

Vegan Chocolate Espresso Cake

Course Dessert
Keyword Cake, Chocolate Cake, Dairy Free Chocolate Cake, Espresso Cake, Grain Free Chocolate Cake, Nut Free Cake, Paleo, Paleo Espresso Cake, Vegan, Vegan Cake, Vegan Chocolate Cake
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8
Author Catherine Noonan


100g dark chocolate

100g coconut oil

250mL canned coconut cream

1/4 cup hot water

1 shot espresso coffee

250g dried pitted dates, roughly chopped

1/2 cup coconut sugar

1/2 cup buckwheat flour

  • 1/4 cup raw cacao powder

1 tsp psyllium husk

1 tsp vanilla bean powder

1 tsp aluminium-free bi-carb soda


Preheat a fan-forced oven to 160 degree Celsius.

Grease an 18cm round cake tin with coconut oil, line with baking paper and set aside.

In a small saucepan, gently melt the dark chocolate and coconut oil.

Add the melted liquid to a blender, together with the coconut cream, hot water and espresso shot. Blitz until smooth.

In a separate mixing bowl combine the coconut sugar, buckwheat flour, raw cacao powder, psyllium husk, vanilla bean powder and bi-carb soda. Poor the mixture from the blender into the bowl and combine gently with a wooden spoon.

Scrape the batter into the cake tin and bake for 35 minutes. Allow to cool before serving.