We all know the joy of a bold Espresso Martini — that perfect blend of coffee, sweetness, and a little bit of kick. So we thought, why not bake that into a dessert? This Espresso Martini Cake with Cookie Crust is rich, creamy, lightly boozy, and exactly what you’d serve when you want to wow your dinner guests.
It’s an elegant espresso dessert that’s sophisticated, indulgent, and incredibly easy to love (maybe too easy!).
🍪 Cookie Crust Goals: Crunchy, Buttery, Perfectly Spiced
Instead of a plain base, we start with a crushed cookie crust that adds texture and depth. Think buttery, crumbly, and just sweet enough to balance the richness of the filling.
This espresso dessert with cookie crust adds a playful crunch that makes every bite feel layered and luxurious.
☕ Espresso Martini, Reimagined as Cake
We took the bold coffee flavor of the cocktail and married it with a silky filling that includes espresso, vanilla, and a splash of coffee liqueur — Kahlúa, anyone? The result is a cake that’s bold, balanced, and buzzing with flavor.
This espresso martini-inspired cake recipe is the ultimate treat for coffee lovers and cocktail fans alike.
Boozy, Bold & Perfect for Grown-Up Gatherings
This isn’t your average chocolate cake. It’s got a hint of liqueur, a rich espresso base, and that grown-up twist that makes it ideal for dinner parties, date nights, or special occasions.
If you’ve been craving a boozy coffee dessert with Kahlúa, this cake brings your two loves — coffee and cocktails — together in one swoon-worthy bite.
Chocolate Optional, But Highly Recommended
We love grating some dark chocolate on top or drizzling with a glossy chocolate ganache. Espresso and chocolate are best friends, after all.
Want to make it even more indulgent? Add a layer of ganache between the crust and filling for an extra luxurious espresso chocolate dessert cake.
🧁 Vegan-Friendly & Easily Adaptable
Yes, you can make this cake 100% plant-based! We use dairy-free cream cheese or silken tofu for the filling, and vegan cookies for the crust. The result? Just as creamy, rich, and totally addictive.
This vegan espresso martini dessert recipe proves that plant-based baking can be both stunning and seriously satisfying.
Serve It Cold, Slice It Clean, Watch It Disappear
Once chilled, this cake slices beautifully — smooth, firm, and ready for its close-up. We love garnishing with espresso beans or a light dusting of cocoa for that final café touch.
This no-bake espresso dessert with cookie base is the kind of recipe that becomes a signature favorite — especially when you need a showstopper without turning on the oven.
Our First Bite? Love at First Buzz
We made this for a weekend dinner with friends, and the reactions were unanimous: “What IS this magic?” The texture, the bold coffee flavor, the crunchy base — it’s got everything.
Now this coffee cocktail dessert cake has a permanent spot in our favorites. It’s decadent, a little cheeky, and totally unforgettable.
So if you’re looking to shake up your dessert game, let this Espresso Martini Cake be your next creation. Bold. Boozy. Beautiful. Let’s bake something unforgettable.
Ingredients
For the Cookie Crust:
- 200 g vegan digestive or oat cookies
- 80 g vegan butter or margarine melted
- 1 tbsp instant espresso powder optional
For the Cake Layer:
- 1½ cups 180 g all-purpose flour
- ¾ cup 150 g brown sugar
- ¼ cup 25 g unsweetened cocoa powder
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup 240 ml strong brewed espresso, cooled
- ½ cup 120 ml plant-based milk (e.g., oat or almond)
- ¼ cup 60 ml vodka
- ¼ cup 60 ml coffee liqueur (e.g., Kahlúa or non-alcoholic alternative)
- ½ cup 120 ml neutral oil (e.g., sunflower or canola)
- 1 tsp vanilla extract
- Optional Coffee Syrup:
- 60 ml brewed espresso
- 2 tbsp sugar
- 1 tbsp coffee liqueur
For the Topping (optional):
- 200 ml vegan whipped cream or plant-based mascarpone
- 1 tbsp espresso
- 1 tbsp coffee liqueur
- Cocoa powder or whole coffee beans for garnish
Instructions
Prepare the crust:
- Crush cookies finely (in a food processor or by hand), mix with melted butter and espresso powder. Press into the base of a greased 8-inch (20 cm) springform pan. Chill in the fridge for 10 minutes.
Preheat the oven:
- To 175°C / 350°F.
Make the cake batter:
- In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, combine espresso, plant milk, vodka, coffee liqueur, oil, and vanilla. Mix wet into dry until just combined.
Bake:
- Pour the batter over the crust and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
(Optional) Make the coffee syrup:
- Simmer espresso, sugar, and coffee liqueur until slightly reduced. Brush over the warm cake for extra moisture and flavor.
Prepare topping (optional):
- Whip cream with espresso and coffee liqueur until fluffy, or mix mascarpone until smooth. Spread over cooled cake. Dust with cocoa or garnish with coffee beans.
Notes
- You can substitute chocolate cookies for a richer base.
- For an alcohol-free version, replace vodka and liqueur with more espresso or a coffee syrup.
- Best made a day ahead – the flavor deepens beautifully overnight.
Frequently Asked Questions About Our Espresso Martini Cake with Cookie Crust
What is an Espresso Martini Cake?
An Espresso Martini Cake is a decadent dessert inspired by the classic cocktail. It combines rich chocolate flavors with the boldness of espresso and the warmth of coffee liqueur, all atop a crunchy cookie crust. This cake captures the essence of an espresso martini in a delightful slice.
Does this cake contain alcohol?
Yes, the recipe includes coffee liqueur and vodka to mirror the flavors of an espresso martini. However, the alcohol content can be adjusted or omitted based on personal preference or dietary restrictions.
Can I make this cake vegan or gluten-free?
Absolutely! For a vegan version, use plant-based butter, egg substitutes, and dairy-free alternatives for any cream or milk components. To make it gluten-free, opt for gluten-free cookies for the crust and ensure all other ingredients are certified gluten-free.
What type of cookies work best for the crust?
Chocolate wafer cookies or chocolate sandwich cookies are ideal for the crust, providing a rich base that complements the espresso and chocolate flavors of the cake.
How should I store the cake, and how long does it last?
Store the cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to a month.
Can I prepare this cake in advance?
Yes, this cake is perfect for making ahead of time. Prepare the cake a day in advance and store it in the refrigerator. Add any whipped cream toppings or garnishes just before serving to maintain their texture and appearance.
This cake combines my two favorites: coffee and dessert. The cookie crust adds a nice crunch, complementing the soft cake layers beautifully.