Name: Irresistible Vegan Mocha Cake
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 1 1/2 cups all-purpose flour; 3 tablespoons cocoa powder; 1/3 cup sugar (plus 2 tablespoons more for sweeter); 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 3 tablespoons oil (preferably avocado oil); 2 tablespoons non-dairy yogurt; 1/2 teaspoon vanilla extract; 3/4 cup non-dairy milk; 1/2 cup boiling water; 1/2 cup coffee (or 2 shots of espresso and water to make up 1/2 cup); 1 tablespoon maple syrup; 1/2 cup vegan semi-sweet chocolate; 1 cup raw cashews (soaked in hot water for 15 minutes); 15-ounce can full-fat coconut milk (chilled); 2 tablespoons cocoa powder (for mousse); 1/4 teaspoon vanilla extract (for mousse); 1/3 cup sugar (for mousse); 1/4 teaspoon salt (for mousse); 1 tablespoon coffee syrup (made from previously prepared coffee)

Description

A decadent vegan mocha cake that combines rich coffee and chocolate flavors, perfect for all dietary preferences.

Ingredients

Scale

1 1/2 cups all-purpose flour
3 tablespoons cocoa powder
1/3 cup sugar (plus 2 tablespoons more for sweeter)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons oil (preferably avocado oil)
2 tablespoons non-dairy yogurt
1/2 teaspoon vanilla extract
3/4 cup non-dairy milk
1/2 cup boiling water
1/2 cup coffee (or 2 shots of espresso and water to make up 1/2 cup)
1 tablespoon maple syrup
1/2 cup vegan semi-sweet chocolate
1 cup raw cashews (soaked in hot water for 15 minutes)
15-ounce can full-fat coconut milk (chilled)
2 tablespoons cocoa powder (for mousse)
1/4 teaspoon vanilla extract (for mousse)
1/3 cup sugar (for mousse)
1/4 teaspoon salt (for mousse)
1 tablespoon coffee syrup (made from previously prepared coffee)

Instructions

Preheat your oven to 350°F (177°C) and prepare your baking pan.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix oil, yogurt, vanilla extract, non-dairy milk, coffee, and maple syrup. Stir gently into dry ingredients.
Carefully mix in boiling water until combined.
Pour batter into the prepared pan and bake for 25-30 minutes. Check for doneness with a toothpick.
While the cake cools, brew your coffee syrup.
Blend soaked cashews with chilled coconut milk, cocoa powder, vanilla, sugar, and salt until creamy for the mousse layer.
Poke holes in the cooled cake and drizzle coffee syrup over it. Spread the mousse layer on top.
Chill in the fridge for about 2 hours before serving.

Notes

Use high-quality chocolate and cocoa for the best flavor. The cake can be made a day in advance for the best taste.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan, American

Nutrition

Serving Size: 1 slice
Calories: 275
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg

Keywords: vegan cake, mocha cake, dessert, chocolate, coffee