A Coffee Cake Recipe So Easy To Make, You Can Do It In Your Sleep
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Whether you drink coffee every day or just love the taste of it, this espresso cake is a quick, home‑baked treat that feels like a café classic without the effort.
An easy to follow espresso cake reicpe
True coffee lovers know that having even a hint of this beverage in a dessert can elevate it. A simple chocolate cake? Has a deeper flavour. Tiramisu? A recognisable taste that can only be attributed to the coffee. And this espresso cake works on the same concept.
This recipe keeps things fuss‑free: no fancy tools, no complicated steps, and no need to be a skilled baker. The cake is moist, deeply flavoured with espresso, and easy to stir together in one bowl, making it ideal for busy afternoons, weekend brunches, or a last-minute sweet treat to impress guests. This recipe was shared by food content creator Rachael Ng (@sugaredandstirred) on Instagram.
Espresso Loaf with Icing Recipe
Ingredients:
For the Espresso Loaf
- 1 3/4 cups (228g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) plant-based butter, melted (or regular butter)
- 3/4 cup (150g) white granulated sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 1/2 cup (118mL) oat milk, warm (or other milk)
- 4 tsp espresso powder
- 1/2 cup (150g/5.3oz) dairy-free yogurt, vanilla or plain (or regular yogurt)
For the Espresso Icing
- 1 1/2 cups (180g) powdered sugar
- 1 tsp vanilla extract
- 1 tsp espresso powder
- 2 Tbsp plant-based milk (or regular milk)
Method:
- Bring your two eggs to room temperature by placing them in a glass of warm water for 10 minutes. Melt the 1/2 cup (1 stick) of plant-based butter and set aside.
- Preheat your oven to 350°F and prepare a 8.5 x 4.5″ loaf pan by spraying with non-stick spray and lining the bottom and the two long sides with a single piece of parchment paper – fold and trim the paper at both sides.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Warm the oat milk and stir/whisk in the espresso powder.
- In a large bowl, using a hand mixer or stand mixer, beat together the sugar, eggs, and vanilla. While beating, slowly pour in the melted butter, and then the espresso oat milk from Step 4. Finally, beat in the yogurt until just combined.
- Add the dry ingredients to the liquid ingredients and beat until just combined.
- Pour the batter into your prepared loaf pan. Use a butter knife, chopstick, or other utensil to draw a line down the middle of the loaf.
- Bake at 350°F for 45-50 minutes, or until a toothpick inserted into the loaf comes out with a few crumbs. Allow the loaf to cool in the pan, on top of a cooling rack, for 10 minutes before using the parchment paper to pull the loaf up and out of the pan. Allow the loaf to cool completely on the cooling rack before icing.
- Once the loaf is totally cool, you can make the icing. In a small saucepan, add the powdered sugar, vanilla extract, espresso powder, and milk. Whisk together until combined — it will be very thick.
- Heat the icing, stirring constantly, until just warm. The icing will thin while warming. Immediately pour the icing over the top of the loaf, moving quickly as it will begin to set within seconds. It’s okay if it isn’t “pretty”.
- Allow the icing to totally set before slicing and enjoying. I like to warm my slice up and add a bit of plant-based butter — the best way to eat it!
