Vegan Kahlúa Cake

Did everyone's mom have this recipe in her repertoire or was it just mine? Devil's food cake mix is the traditional base for a Kahlúa cake, making it an easy go-to recipe for all kinds of people. Also, I LOVED it! As such, it was important for me to try and replicate it as a vegan dessert. Those efforts resulted in this recipe for Vegan Kahlúa Cake. I promise you it is perfectly rich, moist and boozy.

This post may contain affiliate links. Read my full disclosure here.

What is Vegan Kahlúa Cake?

I'm not sure how exactly this Vegan Kahlúa Cake manages to pull it off, but it is quite the chameleon. It manages to be a great, afternoon snack cake and a believably sophisticated evening dessert. I remember both indulging in this cake after school as a child and at family parties during the holidays. A frosting-less bundt cake often makes a great afternoon companion. It's basically a salad. However, this cake can make the shift to evening due to its rich, boozy flavor.

Kahlúa is a coffee-flavored liqueur that compliments chocolate beautifully. While liquor serves the purpose of fancifying just about any bake, the dusting of powdered sugar takes this one to the next level. Take this cake with you to any potluck or gathering and everyone will be asking you for the recipe. Get ready to be way more popular than you ever really wanted to be.

Vegan Kahlúa Cake Ingredients

Dry Ingredients

• All Purpose Flour: All purpose flour is considered to have a moderate/average amount of protein when compared to other flours. It will give your cake sturdiness without compromising the lightness you desire in a dessert.
• Sugar: Granulated sugar is great for baking because the bond that it forms with water/liquid has a moisture-locking effect. This gives us incredible texture and moistness in our baked goods. Where we rely on sugar to give delicious sweetness to our desserts, it also brings out the more delicate flavors in our bakes giving them the level of prominence we desire.
• Cocoa Powder: Cocoa powder has a high water absorption rate which contributes to moistness in baked goods. It also delivers rich, chocolatey flavor and a deep, brownish color to desserts.
• Baking Soda: Baking soda needs an acidic and liquid ingredient to activate. If a sour flavor is desired in a recipe, baking soda is omitted in favor of a different leavener. Here, we are using baking powder and soda together as we need more leavening than we have acid available in the recipe.
• Baking Powder: Baking powder provides the leavening power when baking cakes. Baking powder begins releasing carbon dioxide in the batter and then expands more evenly while baking.
• Sea Salt: Salt is a known flavor enhancer and baked goods are no exception. This is especially true where flour and butter are concerned. In addition to amplifying their flavor, salt works to strengthen doughs/batters and provide texture.

Wet Ingredients

• Canned Coconut Milk: Full fat, canned coconut milk is a great dairy-free replacement for heavy cream. Be sure you aren't purchasing canned coconut cream or light coconut milk. Prior to measuring your canned coconut milk, mix is thoroughly to evenly distribute the fat and water.
• Unsweetened, Non-Dairy Yogurt: In vegan baking, non-dairy yogurt can act as an egg replacement as it aids in binding and leavening. Be sure to purchase unsweetened non-dairy yogurts for baking so that you are able to control the sugar levels in your desserts.
• Canola Oil: Canola oil is a neutral or "flavorless" vegetable oil that doesn't conflict with the flavor of your baked goods. It delivers a nice moistness to any dessert recipe.
• Kahlúa: Kahlúa is a coffee-flavored liqueur. Coffee beans, sugar and rum make up its distinct flavor. When used at an appropriate level it yields a sweet, coffee flavor in baked desserts.
• Vanilla Extract: Vanilla extract is the most common extract in baked goods. It adds a beautiful dimension and flavor profile to our bakes (and freezes!). Vanilla chemically adds more flavor to desserts without covering up the other flavors you would still like to shine through.
• Instant Espresso Powder: Instant espresso powder is known predominantly for adding coffee flavor to recipes. However, it can also boost the richness of chocolate flavor without overpowering it. It is easily rehydrated with any liquid and enhances the appearance of chocolate desserts as well as the taste.
• Non-Dairy Chocolate Chips: Dairy-free chocolate chips that allow you to bake allergy friendly snacks. Most popular brands have a dairy-free version in their arsenal. Most semi-sweet and dark chocolate chips are dairy-free but ALWAYS read the label to make sure. Dairy-free chocolate chips contain delicious, high-quality chocolate. Non-dairy chips usually have fewer all around ingredients as well.

Tips for Making Vegan Kahlúa Cake

1. Use quality ingredients: Choose high-quality cocoa powder, espresso powder and a good brand of Kahlúa liqueur. Using premium ingredients will enhance the flavor of your cake.
2. Measure accurately: Baking is a science, so it's important to measure your ingredients accurately. Use measuring cups and spoons, and level off the ingredients for precise measurements.
3. Don't overmix the batter: Overmixing can result in a dense and tough cake. Mix the ingredients until they are just combined. It's okay if there are a few small lumps remaining.
4. Use a bundt pan: Kahlúa cake can and should be baked in a bundt pan for a beautiful presentation. Ensure you grease and flour the pan properly to prevent sticking.
5. Let the cake cool before dusting with powdered sugar: It's important to let the cake cool completely before applying the sugar. This helps the sugar set properly and prevents it from immediately sinking into the cake. This is best done immediately before serving.
6. Allow the flavors to develop: Like many desserts, Kahlúa cake tastes even better the next day. If possible, let the cake sit for a few hours or overnight before serving. This allows the flavors to meld together and results in a more flavorful cake.

Frequently Asked Questions

Can I make a vegan Kahlúa cake without using alcohol?

Yes, you can make a vegan Kahlúa cake without using alcohol. If you prefer to omit the Kahlúa liqueur, you can replace it with an equal amount of strong brewed coffee or espresso to maintain the coffee flavor in the cake.

Can I make a vegan Kahlúa cake using a boxed cake mix?

Yes, you can use a boxed cake mix to make a vegan Kahlúa cake. Look for a vegan-friendly cake mix, or choose a flavor that complements the Kahlúa, such as chocolate or vanilla. Follow the instructions on the box and make the necessary substitutions, like using plant-based milk and vegan butter, and adding Kahlúa or coffee for flavor.

Can I make a vegan Kahlúa cake as cupcakes or mini cakes?

Yes, you can adapt the recipe to make vegan Kahlúa cupcakes or mini cakes. Simply adjust the baking time according to the size of the cakes. Cupcakes usually bake faster than a full-sized cake, so keep an eye on them and check for doneness using a toothpick.

How to use a bundt pan:

Using a bundt pan can create a beautiful and distinctive shape for your cake. Here's a step-by-step guide on how to properly use a bundt pan:

1. Prepare the pan: Start by greasing the bundt pan thoroughly. You can use vegan butter, oil, or non-stick cooking spray to coat the entire interior surface of the pan. Ensure you reach into all the nooks and crannies to prevent the cake from sticking.
2. Flour the pan: After greasing, lightly dust the greased surface of the pan with flour. This will further help prevent sticking and make it easier to release the cake after baking. Tap the pan gently to distribute the flour evenly and remove any excess flour.
3. Pour the batter: Once your cake batter is prepared, pour it carefully into the prepared bundt pan. Fill the pan about two-thirds full to allow room for the cake to rise and expand while baking. Use a spatula or spoon to spread the batter evenly throughout the pan.
4. Bake as directed: Place the bundt pan in the preheated oven and bake the cake according to the recipe instructions. Follow the recommended baking time and temperature specific to your cake recipe.
5. Cool the cake: Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 15-20 minutes. This resting time helps the cake settle and makes it easier to release from the pan.
6. Release the cake: After the cooling period, gently loosen the edges of the cake using a butter knife or offset spatula. Carefully flip the bundt pan over onto a cooling rack or serving plate, allowing the cake to release naturally from the pan. Also tap the bottom of the pan if needed to help release the cake completely.

How to Serve/Store Vegan Kahlúa Cake

Serving a vegan Kahlúa cake is a delightful experience. Here's a guide on how to do it:

1. Allow the cake to cool: After baking, let the vegan Kahlúa cake cool completely on a wire rack. This ensures that the cake sets properly and is easier to handle.
2. Choose a serving platter: Select a decorative serving platter or cake stand to present your cake. Ensure it is large enough to accommodate the size of your cake and has room for any additional garnishes or decorations.
3. Garnish the cake: Sprinkle some garnishes on top of the cake to enhance its appearance and flavor. Options include grated chocolate, cocoa powder, powdered sugar, sliced almonds, coffee beans, or fresh berries. Be creative and choose garnishes that complement the Kahlúa flavor.
4. Slice and serve: Use a sharp knife to slice the vegan Kahlúa cake into even portions. If the cake is particularly moist or delicate, use a serrated knife to ensure clean cuts. Place each slice onto individual serving plates or allow guests to help themselves from the serving platter.
5. Serve with accompaniments: You can serve the vegan Kahlúa cake as is, or consider offering some accompaniments on the side. Suggestions also include a dollop of vegan whipped cream, a scoop of dairy-free ice cream, a drizzle of chocolate sauce, or a side of fresh berries.

Storing

Before storing the cake, ensure that it has cooled down completely. If you try to store it while still warm, condensation can form inside the container, leading to a soggy texture. Place the cooled cake in a suitable airtight container. Use a container that is large enough to accommodate the size of the cake without squishing it. Depending on the climate and the ingredients used in the cake, you can either store it at room temperature or in the refrigerator for 2-3 days.

If you need to store the cake for an extended period, freezing is a good option. Wrap individual slices or the entire cake tightly in plastic wrap or aluminum foil, ensuring there is no exposure to air. Then, place it in a freezer-safe container or a zip-top freezer bag. Frozen vegan Kahlúa cake can stay fresh for up to a month.

Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!

Print

Looking for more chocolate recipes?

• Vegan Chocolate Fudge Cupcakes
• Vegan Toffee Chocolate Chip Cookies
• Vegan Double Chocolate Cookies
• Vegan Double Chocolate Muffins
• Best Vegan Brownies