Vegan Kahlúa Cake
The Kahlúa Cake you have been making for years can now be made vegan from scratch! Only one bowl is necessary for this rich, simple dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 bundt cake 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
2 1/4 c all purpose flour
1 1/2 c sugar
3/4 c cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp sea salt
1 c canned coconut milk, mixed well
3/4 c unsweetened nondairy yogurt
1/2 c canola oil
3/4 c kahlúa
2 tsp vanilla extract
1 tsp instant espresso powder
1 c nondairy chocolate chips
powdered sugar for sprinkling
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and grease and flour a 10 inch bundt pan. Set aside.
- Make the Batter: In a large bowl whisk together all purpose flour, sugar, cocoa powder, baking soda, baking powder and sea salt. In a separate small bowl, whisk together coconut milk, nondairy yogurt, canola oil, kahlúa, vanilla extract and instant espresso powder until ingredients are well-combined and espresso powder is dissolved. Poor wet mixture into dry ingredients and whisk until just combined. Do not over-mix! Stir in chocolate chips.
- Bake: Poor batter into prepared bundt pan and place on center rack in oven bake for 45 minutes or until toothpick inserted into center comes out clean with only a few crumbs clinging to it. Allow cake to cool for 15-20 minutes before turning out onto cake plate or stand to cool completely. Dust with powdered sugar. Serve.
Equipment
Notes
*Kahlúa Cake will keep in an airtight container stored at room temperature for 2-3 days.
Find it online: https://censoredbaker.com/vegan-kahlua-cake/
