Vegan Mocha Cake with Chocolate Glaze
Coffee lovers will love this vegan mocha cake which is topped with a melty chocolate glaze. This is one of my favorites for sure.
Servings: 12 Slices
Calories: 188kcal
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.
Nutrition
Calories: 188kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 327mg | Potassium: 87mg | Fiber: 1g | Sugar: 14g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg