Espresso Cake Recipe

Name: Espresso Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Espresso Cake

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