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Close up of a Chocolate cake topped with coffee buttercream and some small coffee beans on a white counter.

Chocolate Cake with Coffee Buttercream Frosting

Moist, fudgy, and topped with a creamy coffee butter cream frosting, this dairy-free chocolate cake is the ultimate chocolate cake to make for any occasion .

Course Dessert
Cuisine American
Keyword Cake, Chocolate, Chocolate Cake, Coffee, Dairy-Free Cake, Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 20 slices

Ingredients

Dairy-Free Chocolate Cake

  • ¾ cup Non-dairy Milk I used oat milk
  • 1 Tablespoon Apple Cider Vinegar
  • 1 cup Sugar
  • ½ cup Brown Sugar
  • ½ cup Vegetable Oil
  • 2 Eggs
  • 2 teaspoons Vanilla
  • ½ cup Water warm
  • ¼ cup Coffee warm
  • 1 ½ cup Flour all-purpose
  • 1 ½ teaspoon Baking Soda
  • ¾ teaspoon Salt
  • ¾ cup Unsweetened Cocoa Powder

Coffee Buttercream

  • ½ cup Plant-based Butter
  • 3 cups Powdered Sugar
  • 1 Tablespoon Coffee
  • 1 teaspoon Vanilla
  • ⅛ teaspoon Salt

Instructions

Dairy-Free Chocolate Cake

  1. Preheat the oven to 350°F and grease a 9x13 inch cake pan. Set aside.

  2. In a small bowl mix together ¾ cup oat milk with 1 Tablespoon apple cider vinegar and allow to sit for at least 5 minutes.

  3. In the base of a stand mixer, beat together 1 cup granulated sugar, ½ cup brown sugar, and ½ cup vegetable oil.

  4. Once mixed, add 2 teaspoons vanilla.Then beat in the 2 eggs, one at a time.

  5. Mixing on low, pour in the dairy-free buttermilk, ¼ cup coffee, and ½ cup water. Scrape the side of the bowl to make sure all of the ingredients are well mixed.

  6. Remove the mixing bowl from the mixer and sift 1 ½ cups flour, 1 ½ teaspoons baking soda, ¾ teaspoon salt, and ¾ cup cocoa powder over the wet ingredients.

  7. Carefully fold the dry ingredients into the wet ingredients until just combined.

  8. Pour the chocolate cake batter into the prepared cake pan and bake at 350°F for 35 minutes. 

Coffee Buttercream

  1. In the base of a stand mixer, beat together ½ cup plant-based butter and 3 cups powdered sugar until light and fluffy.

  2. Add the 1 Tablespoon coffee, 1 teaspoon vanilla, and ⅛ teaspoon salt. Beat until well mixed.

  3. Once the cake is baked and fully cooled, frost using the coffee buttercream frosting.