Espresso Cake Recipe

Name: Espresso Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup whole wheat flour; ¼ cup unbleached all-purpose flour; ¾ cup turbinado sugar; ⅔ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsweetened applesauce; 3 tablespoons ground flax seed; 9 tablespoons water; 1 teaspoon vanilla extract; 1 cup strong brewed espresso

Servings: persons

⅔ cup whole wheat flour
¼ cup unbleached all-purpose flour
¾ cup turbinado sugar
⅔ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsweetened applesauce
3 tablespoons ground flax seed
9 tablespoons water
1 teaspoon vanilla extract
1 cup strong brewed espresso

1
Preheat the oven to 350 degrees Fahrenheit.
2
Spray a 9 inch cake pan with cooking spray and dust with additional cocoa powder.
3
Set aside.
4
In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, salt, and flaxseed.
5
In another bowl, combine the applesauce, water, vanilla, and espresso.
6
Mix the wet ingredients into the dry ingredients and pour into the prepared pan.
7
Bake for 20 to 25 minutes.
8
Cool the cake in the pan on a wire rack for 10 minutes.
9
Run a knife around the edge of the cake and invert onto the wire rack to cool completely.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ⅔ cup whole wheat flour, ¼ cup unbleached all-purpose flour, ¾ cup turbinado sugar, ⅔ cup unsweetened cocoa powder, and more.

Yes, Espresso Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Espresso Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions