Description
This vegan mocha cake features rich chocolate layers, coffee syrup, and a silky chocolate mousse topping. It’s plant-based, optionally gluten-free, and perfect for elegant yet easy desserts.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 3 tablespoons (15 g) unsweetened cocoa powder
- 1/3 cup (67 g) granulated sugar, plus 2 tablespoons (25 g) more if desired
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons (45 ml) neutral oil
- 2 tablespoons (30 g) non-dairy yogurt
- 1/2 teaspoon vanilla extract
- 3/4 cup (180 ml) non-dairy milk
- 1/2 cup (120 ml) boiling water, plus 1 tablespoon more if needed
- 1/2 cup (120 ml) strong brewed coffee or 2 shots espresso topped with water to equal 1/2 cup
- 1 tablespoon (15 ml) maple syrup
- Optional: 1 tablespoon (12 g) sugar
- 1/2 cup (85 g) vegan semi-sweet chocolate chips or chopped chocolate
- 1 cup (140 g) raw cashews, soaked and drained
- 1 can (15 oz / 425 g) full-fat coconut milk
- 2 tablespoons (10 g) unsweetened cocoa powder
- 1/4 teaspoon vanilla extract
- 1/3 cup (67 g) granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon reserved coffee syrup
- Optional: 1/4 cup (20 g) shaved vegan chocolate
Instructions
- Preheat oven to 350°F (177°C) and line your pan with parchment strips.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add oil, non-dairy yogurt, vanilla, and non-dairy milk. Mix until just combined.
- Slowly pour in boiling water, stirring until smooth. Add 1 tbsp extra water if needed.
- Pour batter into prepared pan and level the top. Bake 18–30 minutes based on pan size.
- Cool in pan for 5 minutes, then refrigerate until completely cooled.
- To make the syrup, mix brewed coffee with maple syrup (and optional sugar). Set aside.
- Melt chocolate with 1/4 cup coconut milk on stove or microwave until smooth.
- In a blender, combine soaked cashews, remaining coconut milk, cocoa powder, vanilla, sugar, salt, melted chocolate mix, and 1 tbsp coffee syrup. Blend until very smooth. Chill mousse for 15–30 minutes.
- Slice cooled cake horizontally. Poke holes in each layer with a toothpick.
- Place bottom layer in pan. Drizzle with half the coffee syrup. Spread half the mousse over it.
- Add second layer. Drizzle with remaining syrup and top with remaining mousse. Tap pan gently.
- Freeze cake for 2 hours to set. Let sit 10–15 minutes before slicing. Garnish with shaved chocolate if desired.
Notes
- Use espresso for a bolder coffee flavor or omit for pure chocolate version.
- Chilling the mousse longer makes it easier to spread or frost the sides.
- Store leftovers covered in the fridge up to 3 days or freeze slices for up to 3 months.
- Ensure cashews are well-soaked for a creamy mousse texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 303
- Sugar: 18g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
