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This cake captures the essence of an Espresso Martini with bold coffee flavor, subtle hints of vodka and liqueur, and a decadent, moist texture. The cookie crust adds a buttery crunch that elevates the experience — ideal for fancy dinners, brunch, or when you want dessert with a kick.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Bakery, Dessert
Cuisine European
Servings 10 Slices
Calories 380 kcal

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.
🍸 Tip: Pair each slice with a chilled Espresso Martini for the ultimate cocktail-dessert experience.
Keyword boozy dessert, cocktail-inspired cake, coffee cake with alcohol, espresso cake with cookie crust, espresso cocktail cake, espresso martini cake, rich mocha dessert, vegan coffee cake, vodka cake