Can I make this cake without alcohol?

Yes! Substitute the Kahlúa with strong brewed coffee mixed with a splash of vanilla extract. This will give you a similar coffee-chocolate flavor without the alcohol content.

Can I use a different type of nondairy milk?

Absolutely. While canned coconut milk adds richness, you can use almond milk, soy milk, oat milk, or any other nondairy milk. Keep in mind that creamier options like cashew milk will give the best texture.

Do I need to use instant espresso powder?

Instant espresso powder enhances the coffee flavor but is optional. If you skip it, the cake will still taste great, but the coffee notes may be subtler.

What’s the best way to grease the pan for this cake?

Use vegan butter or a neutral oil to grease the pan, then dust it lightly with flour or cocoa powder. This ensures the cake doesn’t stick and gives a clean release.

Why is my cake sinking in the middle?

This can happen if the batter was overmixed, the oven temperature was too low, or the cake wasn’t baked long enough. Ensure your oven is properly preheated, and mix the batter until just combined.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center of the cake. If it comes out with just a few moist crumbs, the cake is done. Avoid overbaking to keep it moist.

Vegan Kahlúa Cake

Sliced Kahlúa cake on a circular cooking rack on a baking sheet.

Print Recipe

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Moist chocolate bundt cake filled with boozy coffee flavor and dusted with powdered sugar.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour
Yield: Serves 12 1x
Category: Cakes and Cupcakes
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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2 1/4 cups all purpose flour

1 1/2 cups granulated sugar

3/4 cup cocoa powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon instant espresso powder

1/2 teaspoon salt

1 cup canned coconut milk, mixed well

3/4 cup nondairy yogurt*

3/4 cup canola oil

3/4 cup Kahlúa

2 teaspoons vanilla extract

1 cup nondairy chocolate chips

powdered sugar for sprinkling

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Instructions

Prep: Preheat oven to 350 degrees F (175 C) and grease and flour a 10 inch bundt pan. Set aside.
Cake Batter: In a large bowl whisk together all purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, espresso powder and salt. Add the yogurt, coconut milk, canola oil, Kahlúa and vanilla extract to the bowl. Whisk until just combined. Do not over-mix! Fold in the chocolate chips.
Bake: Poor batter into the prepared bundt pan and place on center rack of preheated oven. 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 out onto a cake plate or stand to cool completely. Dust with powdered sugar just before serving.

Equipment

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Notes

*Kahlúa Cake will keep in an airtight container stored at room temperature for 2-3 days or can be frozen for up to 1 month.

*The nondairy yogurt you choose should be unflavored and unsweetened.

Find it online: https://censoredbaker.com/vegan-kahlua-cake/