Coffee lovers out there, it's time for another coffee cake. This time it's my vegan mocha cake which is topped with melted chocolate. You really need to try a slice of this. You won't regret it.
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Ingredients For This Recipe
- Soy milk
- Apple cider vinegar
- All-purpose flour
- Instant espresso powder - I uses this in my vegan espresso chocolate chip cookies. Instant coffee powder will also work.
- Light brown soft sugar
- Baking powder
- Baking soda
- Canola oil - this is the same thing as rapeseed oil
- Vanilla extract
- Vegan dark chocolate - for the topping
- Coconut oil - also for the topping
How To Make Vegan Mocha Cake
Step By Step Instructions
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
Grease your loaf cake tins. Set aside then combine the soy milk and vinegar to make vegan buttermilk.
Add the dry ingredients to a large bowl and combine.
Pour in the wet ingredients.
Fold the dry and wet ingredients together.
Pour the coffee cake batter into the cake tins. Bake.
Let the cakes cool and make the chocolate topping.
Pour the chocolate topping over the cake.
Tips For Making Vegan Coffee Cakes
Don't Over Bake
Coffee cakes such as a 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.
Don't Over Mix The Batter
You want your cake to have the best light, fluffy texture. Over mixing will make the cake texture dense and unappetising.
What Is Mocha?
Mocha is a type of coffee drink that is made from espresso, chocolate and milk. It tastes somewhere between a hot chocolate and a coffee.
Frequently Asked Questions
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 flavour.
When you add too much espresso powder to the cake batter it will result in the cake having a dry texture.
How To Store My Vegan Mocha Cake
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 Cake Recipes
Vegan Mocha Cake with Chocolate Glaze
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
- 60 g vegan dark chocolate chopped
- 1 Tablespoon coconut oil
- 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 centre 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. Once the chocolate has cooled, place the cakes in the fridge for 35 minutes so that the chocolate can set. You can eat the chocolate while is it melty if you prefer.