Vegan Kahlúa Cake

This Vegan Kahlúa Cake is perfectly moist, rich and boozy. Fudgy chocolate cake made with Kahlúa-coffee flavor and dusted with a thick coat of powdered sugar. Let's learn how to make it!

Vegan Kahlúa Cake is the perfect cake for any gathering! Birthday? Yes. Holiday party? Yes. Weeknight book club? Yes, yes, yes!

The boozy coffee flavor beautifully compliments the chocolate, producing a party for your tastebuds. The best part? This cake comes together in only one bowl!

If you love coffee flavor, be sure to check out our vegan espresso chocolate chip cookies! If you love cake, be sure to check out all of our cakes and cupcakes!

Vegan Kahlúa cake ingredients:

• all-purpose flour: Forms the base structure of the cake, providing stability and a soft, tender crumb.
• granulated sugar: Adds sweetness and helps retain moisture for a rich, moist texture.
• cocoa powder: Provides the deep, chocolatey flavor that pairs beautifully with the coffee notes in the Kahlúa.
• baking soda: Acts as a leavening agent, helping the cake rise by reacting with acidic components like yogurt.
• baking powder: Works alongside baking soda for additional lift, ensuring a light and fluffy texture.
• instant espresso powder: Enhances the chocolate flavor and complements the coffee notes of the Kahlúa for a more intense, rich taste.
• salt: Balances the sweetness and enhances the overall flavor profile.
• canned coconut milk: Adds richness and moisture to the cake, contributing to its tender crumb. The fat content mimics the texture typically achieved with dairy.
• nondairy yogurt: Provides moisture, structure, and slight acidity to react with the baking soda for leavening. It also helps keep the cake soft.
• canola oil: A neutral oil that adds moisture and ensures the cake remains soft and tender without a greasy texture.
• Kahlúa: The star ingredient, infusing the cake with a rich coffee liqueur flavor.
• vanilla extract: Enhances and rounds out the flavors.
• nondairy chocolate chips: Adds bursts of melty, chocolatey goodness throughout the cake for extra indulgence.

What is Kahlúa cake?

Kahlúa cake is a rich, moist dessert infused with the flavors of Kahlúa, a coffee-flavored liqueur. It combines the bold taste of coffee with the decadence of chocolate, making it a favorite for coffee and chocolate lovers alike.

Key features:

1. Flavor Profile: The cake has a deep, complex flavor that blends chocolate and coffee notes with a hint of sweetness from the Kahlúa.
2. Moist Texture: The liqueur not only adds flavor but also contributes to the cake’s moist, tender crumb.
3. Alcohol Content: While the alcohol in Kahlúa partially bakes off, some residual alcohol remains, giving the cake its signature depth of flavor.
4. Serving Suggestions: Often dusted with powdered sugar and served with a cup of coffee or a scoop of vanilla or coffee-flavored ice cream.

Why you'll love this cake:

• Rich Chocolate Flavor: The combination of cocoa powder, chocolate chips, and espresso creates a deeply indulgent chocolate taste.
• Unique Coffee Liqueur Twist: The Kahlúa adds a sophisticated coffee liqueur flavor that elevates the cake to gourmet status.
• Super Moist Texture: The coconut milk, nondairy yogurt, and oil work together to make this cake incredibly moist and tender.
• Easy to Make: Despite its luxurious flavor, the recipe is straightforward and doesn’t require complicated techniques. Only one bowl needed!
• Burst of Chocolate in Every Bite: The added nondairy chocolate chips give it an extra layer of decadence.

How to make vegan Kahlúa cake (with pictures):

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by whisking together all of the dry cake ingredients in a mixing bowl. Add the wet ingredients to the bowl and mix until just combined. Fold in the chocolate chips.

Pour the cake batter into a greased and floured 10-inch bundt pan. Place pan on center rack of an oven that has been preheated to 350 degrees F (175 C).

Bake for 45-55 minutes or until toothpick inserted into the cake comes out clean with only a few crumbs clinging to it.

Allow cake to cool in the pan for 15 minutes before turning it out onto a cake plate. Dust with powdered sugar right before serving.

Tips and tricks:

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. Mix Coconut Milk Thoroughly: Shake or stir the canned coconut milk to combine the cream and liquid before measuring, ensuring a smooth texture in the batter.
4. Don't over-mix the batter: Over-mixing 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.
5. Properly Grease the Bundt Pan: Grease the inside of the bundt pan completely. Toss flour in the greased pan until a light layer covers everything. This will ensure the cake releases from the pan easily.
6. Check for Doneness Early: Start checking the cake 5 minutes before the recommended baking time with a toothpick inserted into the center. It should come out with only a few crumbs. Every oven is different.
7. Serve Warm for Gooey Chocolate Chips: Slightly warm the cake slices before serving to enjoy the melted chocolate chips.

Does the alcohol bake out of Kahlúa cake?

The alcohol in Kahlúa does not fully cook out of a cake, even when baked. Here’s what happens:

• When you bake a cake with alcohol, some of the alcohol content evaporates due to the heat. However, the exact amount of alcohol that remains depends on factors like the baking temperature, cooking time, and the alcohol content of the liqueur.
• For a cake baked at 350°F (175°C) for about 30–40 minutes, studies estimate that 25–40% of the alcohol may remain in the final product.

Factors that affect alcohol retention:

1. Baking Time: Longer baking times allow more alcohol to evaporate. However, since cakes are typically baked for less than an hour, some alcohol will remain.
2. Amount of Alcohol Used: The more Kahlúa you add, the more residual alcohol will remain in the cake, even after baking.
3. Moisture Content: A cake with a higher moisture content, like this Kahlúa cake, retains more alcohol compared to a drier baked good.

Recipe variations:

Here are some delicious, approved recipe variations:

1. Non-Alcoholic Version: Replace Kahlúa with a mixture of strong brewed coffee and a splash of vanilla extract to achieve the same coffee-chocolate flavor without the alcohol.
2. Mocha Cake: Add 1–2 extra teaspoons of instant espresso powder for a stronger coffee flavor and a true mocha experience.
3. Spiced Kahlúa Cake: Incorporate warm spices like cinnamon (1 teaspoon) or cardamom (½ teaspoon) into the dry ingredients for a spiced twist.
4. Nutty Delight: Fold in ½ cup of chopped walnuts, pecans, or hazelnuts for added crunch and flavor.
5. Extra Chocolate Boost: Drizzle the finished cake with vegan chocolate ganache for an extra layer of decadence.
6. Coconut Twist: Replace the canola oil with melted coconut oil, and sprinkle shredded coconut on top for a tropical-inspired variation.
7. Caramel Kahlúa Cake: Drizzle vegan caramel sauce over the cake before serving for a rich, buttery contrast to the coffee and chocolate flavors.

Frequently asked questions:

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. 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.
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 rubber spatula. Carefully flip the bundt pan over onto a cooling rack or serving plate, allowing the cake to release naturally from the pan.

Storing Kahlúa cake:

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. It will keep like this at room temperature 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

More chocolate cake recipes:

• Vegan Chocolate Cake
• Vegan Chocolate Fudge Cupcakes
• Vegan Chocolate Lava Cake

More vegan cakes and cupcakes: