A rich and moist vegan mocha cake that’s so good, you won’t believe it’s plant-based! This easy one-bowl recipe combines deep chocolate flavor with a hint of coffee for the perfect balance of sweetness and boldness. Topped with a light and creamy vegan whipped coffee frosting, it’s a dessert that feels bakery-worthy and comes together with simple ingredients you probably already have. Making it great for any occasion—whether it’s a birthday, Halloween party, or just a well-deserved treat. Ready to bake? Let’s make this irresistible mocha cake!
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This plant-based cake isn’t just easy—it’s nearly fail-proof and bakes up perfectly every time. Having made it dozens of times, it consistently delivers a moist, tender crumb without eggs or dairy. Instead of eggs, it uses apple cider vinegar and baking soda to create lift, keeping the cake light and fluffy. I’ve served it at birthdays, family dinners, and even the holidays —it’s always a hit and disappears fast, even with our non-vegan family and friends.
For the best results, ingredient quality is key. Soy or oat milk works best in this recipe due to their higher protein content, making them the closest match to traditional dairy. Using Dutch-processed cocoa ensures a deep, chocolatey flavor, while brewed coffee intensifies the richness without overpowering the sweetness.
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Why This Vegan Mocha Cake Works
- Easy to make, incredibly moist, and packed with rich chocolate-coffee flavor. The one-bowl method keeps it simple, while pantry-friendly ingredients means you don’t have to run to the store.
- Whether for birthdays, celebrations, or just a treat-yourself moment, this cake delivers every time.
Key Ingredients & Substitutions
For Mocha Cake ingredients:
- Unsweetened Dutch processed cocoa powder - adds a rich, smooth chocolate flavor and deep color. It’s less bitter than natural cocoa powder, but you can substitute if needed—the flavor will just be slightly tangier and lighter.
- Olive oil - keeps the cake tender, moist and ensures a soft texture that doesn’t dry out. For a neutral flavor you can substitute the olive oil with avocado oil, melted coconut oil or vegetable oil.
- Brown Sugar - not only adds sweetness but also helps lock in moisture, gives the crumb a softer texture and prevents any risk of it turning dense or crumbly.
- Brewed coffee - deepens the chocolate flavor without making the cake taste overly like coffee. If avoiding caffeine, use decaf coffee.
- Apple cider vinegar - Reacts with the baking soda to create air pockets, helping the cake rise. White vinegar or lemon juice can be used instead.
For Vegan Coffee Frosting:
- Powdered Sugar - adds sweetness and helps stabilize the frosting thanks to the cornstarch it contains.
- Instant Espresso Powder - adds the coffee flavor without adding extra liquid. No espresso powder? You can substitute with finely ground instant coffee.
- Cream of Tartar - improves structure and helps the frosting hold its shape. Don’t have cream of tartar? You can leave it out if needed, though the frosting will be less stable—especially if serving in warm conditions.
- Heavy Cream - creates a light, fluffy texture when whipped. (We like Country Crock Plant Cream)
Detailed ingredients, measurements, and instructions are provided at the end of this post in the printable recipe card below. This recipe has not been tested with substitutions or variations not listed. If you make any changes, please share your results in the comments!
Step By Step Instructions
STEP 1. Prepare pan. Preheat the oven to 350℉. Line a 8x8 inch square cake pan with parchment paper. Create a parchment paper sling leaving a few inches of parchment paper on each side to lift the cake out of the pan once it is cool. Set aside.
STEP 2. Mix dry ingredients. In a large mixing bowl, whisk together the flour, cocoa, baking soda, salt and sugars, until combined.
STEP 3. Add wet ingredients. Add the apple cider vinegar, olive oil, brewed coffee and vanilla. Whisk until well combined.
STEP 4. Bake. Pour the batter into your pan. Bake for 35-40 minutes, until a toothpick inserted into the center of the cake comes out mostly clean.
STEP 5. Prepare the frosting. While the cake bakes, whip the heavy cream until it starts to thicken. Add the powdered sugar, espresso powder (or coffee), and vanilla extract. Whip mixture.
STEP 6. Continue whipping until stiff peaks form. Set aside in refrigerator until ready to decorate cake or cupcakes.
STEP 7. Cool the cake. Remove from the oven and cool the cake in the pan on a baking rack for 30 minutes, carefully run a knife around the edge of the pan, turn the cake onto a baking rack (or transfer with the parchment paper).
STEP 8. Decorate. When the cake has cooled completely, use an off set spatula to spread on an even layer of the frosting, creating swirls and swoops with the spatula. Top with sprinkles. Enjoy!
Common Mistakes To Avoid
Overmixing the batter, which can make the cake dense.
Storage & Make-Ahead Tips
Store. The cake layer can be wrapped and stored at room temperature for up to a day before assembling.
Refrigerator. The whipped frosting and assembled cake should be stored in the fridge for up to 3 days.
Freezer. Individually wrap the cooled cake layer in plastic wrap and freeze for up to 1 month. When ready to serve, let the cake thaw at room temperature, whipped the frosting and assemble.
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📖 Recipe
Vegan Mocha Cake
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Print Recipe Leave A Review Pin RecipeIngredients
For Mocha Cake ingredients
- 1–½ cups All-purpose flour
- ⅔ cup Unsweetened Dutch processed cocoa powder
- 1–¼ teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cup Granulated sugar
- ½ cup Light brown sugar - packed
- ½ cup Olive oil
- 1–⅓ cups Brewed coffee - room-temperature
- 2 teaspoon Vanilla extract
- 1 tablespoon Apple cider vinegar
Frosting
- 1 cup heavy cream
- ¾ cup powdered sugar helps with stability because of cornstarch
- 2 teaspoon instant espresso powder or 1 tablespoon strong brewed coffee, cooled
- ½ teaspoon vanilla extract
Instructions
- Prepare pan. Preheat the oven to 350℉. Line a 8x8 inch square cake pan with parchment paper. Create a parchment paper sling leaving a few inches of parchment paper on each side to lift the cake out of the pan once it is cool. Set aside.
- Mix dry ingredients. In a large mixing bowl, whisk together the flour, cocoa, baking soda, salt and sugars, until combined.
- Add wet ingredients. Add apple cider vinegar, olive oil, brewed coffee and vanilla. Whisk until well combined. Drizzle the vinegar over the top. It should react, light and frothy, as you stir it into the batter, until just combined.
- Pour the batter into your pan. Bake for 35-40 minutes, until a toothpick inserted into the center of the cake comes out mostly clean.
- Whip the heavy cream until it starts to thicken. Add the powdered sugar, espresso powder (or coffee), and vanilla extract. Whip mixture.
- Continue whipping until stiff peaks form. Set aside in refrigerator until ready to decorate cake or cupcakes
- Remove from the oven and cool the cake in the pan on a baking rack for 30 minutes, carefully run a knife around the edge of the pan, turn the cake onto a baking rack (or transfer with the parchment paper).
- Decorate cake. When the cake has cooled completely, use an off set spatula to spread on an even layer of the frosting, creating swirls and swoops with the spatula. Top with sprinkles. Enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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