Coffee lovers out there, it's time for another coffee infused cake. Say hello to my vegan mocha cake which is topped with delicate and silky smooth melted chocolate. You really need to try a slice of this!
The best thing about this recipe is that it takes less than 30 minutes to make. If you don't have much time on your hands, don't worry this treat will be ready in no time at all.
These simple loaf cakes are incredibly delicious on their own but I often love to serve them with fresh dairy-free single cream. When the cake is still cozy warm from the oven, the cold vegan cream makes a great combination.
Also try my eggless coffee cake loaf with walnuts, vegan chocolate ganache filled cupcakes and vegan tiramisu chocolate cake recipes if you love all things coffee and espresso. I know you'll love them all!
Jump to:
Why You Will Love This Cake
- Wonderful Texture - These are some of the softest coffee cakes that I have ever made. If you've ever tried my vegan blueberry lemon cake and vegan chocolate raspberry cake you know what I mean. They're so light and airy making each mouthful a delight.
- Delicious Topping - The consistency of the cake is already literal perfection but when the melty chocolate topping is added, everything gets even better! They truly a match made in heaven.
- Easy to Make - Making this recipe couldn't be any easier. Make the coffee cake batter, pour it into the baking tins, bake the cakes and pour the melted chocolate over the top.
- Allergy Friendly & Plant Based - This vegan chocolate orange cake recipe is fully vegan and dairy free.
Ingredient Notes
- Apple cider vinegar - Simply stir this into the soy milk, then let the chemical reactions do the work. This process will create a vegan 'buttermilk" which reacts with the leavening agents to create a gorgeous, fluffy texture.
- Instant espresso powder - I used this in my vegan espresso chocolate chip cookies recipe and it works a treat. If you like your coffee treats to have a stronger flavor profile you should definitely utilize this gem. Instant coffee powder will also work just fine.
- Light brown soft sugar - Using a brown sugar like light brown soft sugar or even Demerara sugar is always a good option when making a recipe which involves chocolate. The strong flavors of molasses always compliment chocolate massively.
- Canola oil - This oil is the exact same thing as rapeseed oil. It is just called different things around the world.
- Vegan dark chocolate - Use baking-specific chocolate bars for the topping in this recipe. It will make your life much easier. Using something such as, dairy-free chocolate chips can cause the chocolate to be clumpy and unappetizing.
- Coconut oil - Mixing this into the chocolate, helps it to melt much easier of the heat. I used this method for my vegan flourless almond chocolate cake recipe. It makes the chocolate mixture super smooth and easy to pour over the cake. No lumps in sight!
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you're not a big fan of melted chocolate, why not make a chocolate glaze instead. This way, the topping for the cake will have a completely different consistency that is hopefully more appealing to you and it also keeps the mocha (chocolate & coffee) theme within the recipe. See my vegan chocolate ganache cake and my vegan double chocolate mousse cake for inspiration.
- I believe that the method advises the perfect amount of espresso powder for a moderate coffee taste, but if you like your coffees strong, you might also like the cake to taste strong. Does this apply to your preferences? Try adding an extra half teaspoon. Likewise, you can also reduce the espresso powder amount slightly. Perhaps you'd like to replace some of it with half a teaspoon of cocoa powder. There are so many options.
How To Make Vegan Mocha Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Grease your loaf cake tins. Set aside then combine the soy milk and vinegar to make vegan buttermilk.
2: Add the dry ingredients to a large bowl and combine.
3: Pour in the wet ingredients.
4: Fold the dry and wet ingredients together.
5: Pour the coffee cake batter into the cake tins. Bake inside the oven.
6: Let the cakes cool and make the chocolate topping.
7: Pour the chocolate topping over the cakes.
Expert Tips
Don't over-bake - Coffee cakes such as, this vegan mocha cake dry out very quickly if they have been in the oven for too long. Also make sure that the oven temperature is correct from the beginning.
Avoid over-mixing the batter - You want your cake to have the best light and fluffy texture. Over-mixing the batter will make the cake texture dense and unappetizing. Fold gently and patiently to avoid this.
Recipe FAQs
You can use either instant espresso powder or instant coffee powder. Both will work well. I like to use espresso powder as it has a stronger flavor and the quality tends to be higher.
When you add too much espresso powder to the cake batter it will result in the cake having a dry texture. Make sure that you follow the method vigilantly.
Mocha is a type of coffee drink that is made from espresso, chocolate and milk. It tastes somewhere in between a hot chocolate and a coffee.
Store this mocha cake in the refrigerator for up to five days inside an airtight container. You can store this at room temperature for four days too but the chocolate may melt.
More Vegan Cake Recipes
If you tried this Vegan Mocha Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Mocha Cake with Chocolate Glaze
Ingredients
Coffee Cake Batter:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 190 g all-purpose flour sifted
- 10 g instant espresso powder
- 150 g light brown soft sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50 ml canola oil rapeseed
- 1 teaspoon vanilla extract
Chocolate Glaze:
- 60 g vegan dark chocolate chopped
- 1 Tablespoon coconut oil
Instructions
Preparation:
- Preheat your oven to 177 Celsius (350F).
- Grease two 20cm x 10cm loaf tins with vegan butter. Set aside.
Make the coffee cake:
- Firstly, make the vegan buttermilk by mixing your apple cider vinegar into the soy milk. Let the buttermilk curdle for 8 minutes and measure out the other cake ingredients while you wait.
- To a bowl, add the all-purpose flour, espresso powder, brown sugar, baking powder, baking soda, salt. Mix well.
- To the dry ingredients, also add the curdled soy milk, canola oil and vanilla extract. Fold the dry into the wet until the flour pockets are gone.
- Pour the coffee cake batter into the greased loaf tins and sprinkle your streusel on top of each cake equally. Bake the cakes in center of the oven for 20 minutes. A skewer will come out clean when they are ready.
- Allow the coffee cakes loaf cakes to cool completely in the tins for 15 minutes. Transfer to a cooling rack.
Make the chocolate glaze:
- In a small saucepan, add the dark chocolate and coconut oil over a low heat. Be careful not to overheat.
- Pour the warm chocolate over the cakes equally and serve immediately. Once the chocolate has cooled, you can alternatively place the cakes in the fridge for 35 minutes so that the chocolate can set.
Video
Notes
- Coffee cakes such as, this vegan mocha cake dry out very quickly if they have been in the oven for too long. Also make sure that the oven temperature is correct from the beginning.
- You want your cake to have the best light and fluffy texture. Over-mixing the batter will make the cake texture dense and unappetizing. Fold gently and patiently to avoid this.
Anonymous says
Tried this last week and it was so wonderful. Turned out perfectly 🤎