Vegan Espresso and SoChatti Cake

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This vegan cake will be sure to please all of your tastebuds! Top with your favorite vegan ice cream or whipped topping for the perfect combination!


  • 1/2 cup all-purpose flour

  • 1/3 cup tablespoons white sugar

  • 1/2 teaspoon baking powder

  • 1 tablespoon of espresso

  • pinch of salt

  • 1/2 teaspoon vanilla extract

  • 1/3 cup almond milk   

  • 2 tablespoons of SoChatti  


  • 1/3 cup brown sugar

  • 2 tablespoons SoChatti

  • 2 ounces espresso

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Step 1. Preheat oven to 350°F. Grease a small 6-inch cast iron skillet or a 6-inch cake pan.

Step 2. In a small bowl combine the flour, sugar, baking powder, and salt.  

Step 3. In another medium bowl whisk the wet ingredients. The vanilla extract, almond milk, and SoChatti.  

Step 4. Whisk the dry ingredients in to the wet ingredients and combine. Pour into the greased skillet or pan.

Step 5. In a third small bowl combine the topping ingredients. The brown sugar, espresso, and SoChatti. Pour the mixture over the cake mixture that is already in the pan.

Step 6. Bake until a toothpick inserted in the center of the cake comes out clean, about 20-25 minutes. Cool in pan for about 15 minutes.

Step 6. If desired, top with your favorite vegan ice cream and more SoChatti.

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