Vegan Mocha Cake Recipe
This rich vegan mocha cake is moist, chocolatey, and topped with whipped coffee frosting. Easy one-bowl recipe that’s dairy-free, nut-free, and unforgettable.
Servings: 9 -12 pieces, depending how you slice it.
Calories: 292kcal
Ingredients
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 vegan 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 powder, baking soda, salt and sugars, until fully combined.
- Add wet ingredients. Add olive oil, brewed coffee and vanilla. Whisk until well smooth. Add apple cider vinegar last and stir until just incorporated. Don't overmix once the vinegar goes in.
- Immediately 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.
- While the cake bakes start making the frosting. 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
Storing Instructions
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.
Nutrition
Calories: 292kcal | Carbohydrates: 36g | Protein: 2g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 22mg | Sodium: 130mg | Potassium: 121mg | Fiber: 2g | Sugar: 29g | Vitamin A: 292IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg
