I made this cake for dessert recently and was so pleasantly surprised by how delicious and easy it was! No need to get out the mixer for this one; just use a whisk or spoon. It’s so moist! I even heard you can substitute the oil for an equal amount of applesauce to cut the fat content. You will get lots of compliments on this scrumptious one-layer cake!
|A slice of vegan heaven!
|Mocha Cake (adapted from a recipe in Colleen Patrick-Goudreau’s The Vegan Table)
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1/4 cup unsweetened cocoa powder
- 3/4 cup nondairy milk (I used vanilla flavored almond milk)
- 1/2 cup black coffee of your choice
- 1/3 cup canola oil (or 1/3 cup applesauce)
- 1 tbsp white vinegar
- 1 tsp vanilla extract
Preheat oven to 350 degrees F. Lightly oil an 8- or 9- inch cake pan.
Combine flour, sugar, salt, baking soda, and cocoa powder in a bowl until mixed thoroughly. It may be necessary to sift the cocoa powder to make sure it is very fine.
Make a well in the center of the dry ingredients and add milk, coffee, oil, vinegar and vanilla. Stir until thoroughly mixed. Pour into the prepared pan and bake for 30 minutes until a toothpick inserted in the center comes out clean. Cool completely.
For the icing, I improvised using a recipe from Isa Chandra Moskowitz’s Isa Does It. Bring 2/3 C. almond milk to a boil, add 2 Tbsp. real maple syrup. Reduce to a simmer and add chocolate.
I didn’t have vegan chocolate chips on hand so I chopped up 6 oz. (2 bars) of Wegmans Dark Chocolate with Raspberry Flakes and added it to the milk mixture. The recipe calls for 8 oz. of vegan chocolate chips but the 6 oz. I used was perfect. I let it cool for about 15 minutes and then gently poured it on top of the cooled cake.
This cake will please vegans and non-vegans alike! Enjoy!