Vegan mocha cake with a layer of wealthy chocolate mocha mousse is a showstopping dessert that’s surprisingly straightforward to make. The cake is moist and that creamy layer of mousse actually places this dessert excessive! The mousse frosting is a fast blender frosting with none butter and a great deal of sugar!
Desk of Contents
I primarily based this mocha cake recipe on my tiramisu cake, as a result of I simply love the mix of moist cake with a espresso taste. For this cake I make a chocolate cake and add a drizzle of espresso throughout for that mocha taste. Then, make this thick, creamy mocha chocolate pudding combination and layer it between the cake layers to get very nice, mousse-y layers between these muffins.
The mousse frosting is a fast blender frosting with none butter and a great deal of sugar that you just want for an everyday buttercream frosting! And therefore no want for whipping it up.
It simply makes a wonderful chocolate mocha mousse cake.
You’ll be able to change up the flavors to your desire or omit the espresso, if you wish to preserve it utterly chocolate. You can even add in a layer of raspberry preserves for a break within the chocolate, in case you like, however positively make this in your subsequent occasion or birthday!
Why You’ll Love Vegan Mocha Cake
- moist, mocha cake with layers of creamy, mocha mousse in between
- one bowl cake batter, and also you make the mousse all within the blender!
- much less sugar and no butter wanted for the mousse frosting
- 2-ingredient espresso syrup requires no cooking, simply combine and drizzle
- soy-free with gluten-free and nut-free choices
Extra Wonderful Vegan Desserts
Recipe Card
Vegan Mocha Cake
Vegan mocha cake with a layer of wealthy chocolate mocha mousse is a showstopping dessert that’s surprisingly straightforward to make. The cake is moist and that creamy layer of mousse is a simple blender mousse with out butter and a great deal of sugar !
Servings: 10
Energy: 303kcal
Components
Dry Components
- 1 1/2 cups (187.5 g) all-purpose flour
- 3 tablespoons cocoa powder
- 1/3 cup (66.67 g) sugar plus 2 tablespoon extra for sweeter
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Moist Components
- 3 tablespoons oil
- 2 tablespoons non-dairy yogurt
- 1/2 teaspoon vanilla extract or extra
- 3/4 cup (177.44 ml) non-dairy milk
- 1/2 cup boiling water
For the Espresso Syrup
- 1/2 cup (118.29 ml) espresso (1 use 2 pictures of espresso plus sufficient water to make it 1/2 cup)
- 1 tablespoon maple syrup
For the Mocha Mousse Layer
- 1/2 cup (87.5 g) vegan semi-sweet chocolate
- 1 cup (129 g) uncooked cashews soaked for at the very least quarter-hour in scorching water
- 15 ounce (425.24 ml) can full-fat coconut milk
- 2 tablespoons cocoa powder
- 1/4 teaspoon vanilla extract
- 1/3 cup (66.67 g) sugar
- 1/4 teaspoon salt
- 1 to 2 tablespoons espresso syrup from above
Directions
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Preheat the oven to 350°F (177° C), and line both an 8×8” or 9×9” brownie pan or a 9” tall circle cake pan, or you need to use 2 tall 6” pans. To line the pan, put 2 strips of parchment paper throughout the underside of the pan that are lengthy sufficient to hold over the perimeters of the cake pan, in order that it is easy to take away the cake from the pan.
Make the mocha cake.
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In a bowl add all the dry substances and blend till effectively mixed. Add within the oil, yogurt, vanilla, and milk, and simply calmly combine collectively.
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Add the boiling water slowly and preserve mixing till you get a pleasant clean batter. Relying on any measuring and scaling errors, you might want roughly water. When you’re pouring the boiling water, cease as quickly as you get a clean batter. If the batter is simply too thick, you’ll be able to add in one other tablespoon of boiling water. You need the batter to not be too skinny however nearly clean and flowy.
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Drop the batter into the pan (or pans) and even it out. Bake for 18 to half-hour, relying on the dimensions of your pan. Test with a toothpick within the center for doneness – it ought to come out utterly clear. Should you’re utilizing 2 6” pans, verify at about 18-minute mark. Should you’re utilizing the bigger pans, verify at concerning the 28-minute mark. When executed, take away the cake from the oven, and let it cool for five minutes on the counter, then put it within the fridge to chill additional when you put together the remainder of the weather.
Make the espresso syrup.
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Combine the espresso and the maple syrup rather well. If you need your cake to be sweeter, you’ll be able to add in a tablespoon of sugar to this espresso combination, and blend it rather well.
Make the mocha chocolate mousse layer
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First, soften the chocolate. Add the chocolate to a skillet with about 1/4 cup of the coconut milk over medium warmth, and blend rather well. As soon as the milk begins boiling, the chocolate will begin melting. Change off the warmth. Proceed to combine till the chocolate is totally clean. You can even simply microwave the chocolate in bursts of 30 seconds, and as soon as it begins to soften on the sides, whisk rather well till all of chocolate is melted.
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Add the cashews, remaining coconut milk, cocoa powder, vanilla, sugar, salt, and the melted chocolate to a blender, together with a tablespoon of the espresso syrup, after which mix. I often mix it for a minute, then let the blender sit for five to 10 minutes, so the cashews can take in extra moisture, after which mix once more for 30 seconds. Then, await a minute, then mix once more for 30 seconds, and repeat till the combination could be very clean. Refrigerate for quarter-hour to thicken
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Style and regulate the sweetness and taste, in case you like. You’ll be able to add extra cocoa powder, espresso or extra vanilla or sugar, and mix effectively after including.
Embellish and chill once more.
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In the meantime, the cake has cooled within the fridge. Take away the cake from the fridge, and faucet to launch it from the pan. Then, utilizing a serrated knife, slice the cake or muffins in half. Utilizing a toothpick, poke holes in all the cake layers.
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Place one layer of cake again into the greased or lined cake pan or cake pans, sliced-side-up. Drizzle a few of the espresso syrup throughout that cake layer, then pour on half of the chocolate mousse, and place the opposite cake piece sliced-side-up on high of the chocolate mousse layer. Press it down barely to even it out, then drizzle the remaining espresso syrup over that cake layer, as effectively, to cowl, then pour the remaining chocolate mousse throughout this layer of the cake. Even it out on high by tapping, in order that if there are any air bubbles, they may come out.Alternatively, chill the chocolate frosting for an hour, it is going to thicken sufficient so you’ll be able to frost the muffins like a buttercream frosting. Then skip the following steps, slice and serve.
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Put this cake within the freezer for as much as 2 hours. It will assist set the chocolate cream into a pleasant mousse texture. Transfer it to the fridge to retailer it for as much as 3 days. The mousse will keep its texture, even after thawing within the fridge.
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When you take away the cake from the freezer, put some scorching water in a shallow bowl, and put the cake pan within the scorching water. It will loosen the cake from the pan. Then, use the hanging sides of the parchment paper to take away the cake from the cake pan.
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Place the cake in your cake stand, and you’ll both simply clean out the slightly-softened mousse on the sides so, that it covers the cake and it seems like a frosted cake, or you’ll be able to stick some shaved chocolate on the perimeters of the cake, in order that it seems fairly. The highest is already lined with a pleasant, chocolate cream, however the edges could have that layered look of the cake and the mousse, so you’ll be able to simply stick a lot of shaved chocolate on the sides to make it fairly.
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Let it sit on the counter for at the very least quarter-hour, if it is utterly frozen, in order that the feel of the mousse turns into extra tender, after which you’ll be able to slice and serve, or you’ll be able to retailer it in your fridge for as much as 3 days, or slice and freeze in a closed container for upto 3 months. Let sit on the counter for 10-15 minutes earlier than serving the frozen cake
Notes
To make this nut free, use 1 cup of coconut cream as a substitute of the cup of cashews. Coconut cream is the thick, white half that separates out in a full-fat coconut milk can.
This recipe is soy-free so long as your chocolate chips are soy-free.
Vitamin
Vitamin Information
Vegan Mocha Cake
Quantity Per Serving
Energy 303
Energy from Fats 135
% Each day Worth*
Fats 15g23%
Saturated Fats 4g25%
Sodium 172mg7%
Potassium 209mg6%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 21g23%
Protein 6g12%
Vitamin C 0.5mg1%
Calcium 95mg10%
Iron 3mg17%
* % Each day Values are primarily based on a 2000 calorie weight loss program.
Components and Substitutions
- all-purpose flour – That is a part of the dry substances for the cake. To make this gluten-free, use a mixture of 1 cup of almond flour, 1/2 cup of oat flour and 1/2 cup of potato starch, after which use this for making the cake as a substitute.
- cocoa powder – To offer the cake and the mousse its chocolatey taste.
- sugar – To sweeten the cake and the mousse.
- baking powder, baking soda, and salt – To situation the cake batter. A little bit little bit of salt additionally brings out the flavors within the mocha mousse.
- oil – To moisten the cake.
- non-dairy yogurt – Provides extra moisture and tang.
- vanilla extract – To taste the mocha cake batter and the mocha mousse.
- non-dairy milk – Provides moisture to the cake.
- espresso – Use espresso or espresso plus somewhat water for the espresso syrup.
- maple syrup – Sweetens and thickens the espresso syrup without having to prepare dinner!
- vegan semi-sweet chocolate – Provides much more wealthy chocolatiness to the mousse.
- cashews – To thicken the mousse. You should utilize coconut cream as a substitute for nut-free.
- coconut milk – Provides moisture and thickness to the mousse.
Suggestions
- Don’t skip lining the baking pan with parchment strips! They make it really easy to pop the cake proper out after baking.
- Relying on any measuring and scaling errors, you might want roughly water. When you’re pouring the boiling water, cease as quickly as you get a clean batter. If the batter is simply too thick, you’ll be able to add in one other tablespoon of boiling water. You need the batter to not be too flowy however nearly clean and flowy.
- After mixing the mousse substances for the primary time, wait after which mix once more in just a few bursts of 30 seconds. This gives you the smoothest texture by permitting the cashews to absorb extra moisture.
How one can Make Vegan Mocha Cake
Preheat the oven to 350°F (177° C), and line both an 8×8” or 9×9” brownie pan or a tall 8 inch circle cake pan, or you need to use 2 6” pans. To line the pan, put 2 strips of parchment paper throughout the underside of the pan that are lengthy sufficient to hold over the perimeters of the cake pan, in order that it’s straightforward to take away the cake from the pan.
Make the mocha cake first, so it may possibly cool.
In a bowl add all the dry substances and blend till effectively mixed. Add within the oil, yogurt, vanilla, and milk, and simply calmly combine collectively.
Add the boiling water slowly and preserve mixing till you get a pleasant clean batter. Relying on any measuring and scaling errors, you might want roughly water. When you’re pouring the boiling water, cease as quickly as you get a clean batter. If the batter is simply too thick, you’ll be able to add in one other tablespoon of boiling water. You need the batter to not be too flowy however nearly clean and flowy.
Drop the batter into the pan (or pans) and even it out. Bake for 18 to half-hour, relying on the dimensions of your pan. Test with a toothpick within the center for doneness – it ought to come out utterly clear. Should you’re utilizing 2 6” pans, verify at about 18-minute mark. Should you’re utilizing the bigger pans, verify at concerning the 28-minute mark. When executed, take away the cake from the oven, and let it cool for five minutes on the counter, then put it within the fridge to chill additional when you put together the remainder of the weather.
Make the espresso syrup by mixing the espresso and the maple syrup rather well. If you need your cake to be sweeter, you’ll be able to add in a tablespoon of sugar to this espresso combination, and blend it rather well.
Make the mocha mousse layer.
First, soften the chocolate. Add the chocolate to a skillet with about 1/4 cup of the coconut milk over medium warmth, and blend rather well. As soon as the milk begins boiling, the chocolate will begin melting. Change off the warmth. Proceed to combine till the chocolate is totally clean. You can even simply microwave the chocolate in bursts of 30 seconds, and as soon as it begins to soften on the sides, simply whisk rather well till all of chocolate is melted.
Add the cashews, remaining coconut milk, cocoa powder, vanilla, sugar, salt, and the melted chocolate to a blender, together with a tablespoon of the espresso syrup, after which mix. I often mix it for a minute, then let the blender sit for five to 10 minutes, so the cashews can take in extra moisture, after which mix once more for 30 seconds. Then, await a minute, then mix once more for 30 seconds, await a minute, and repeat till the combination could be very clean.
Style and regulate the sweetness and taste, in case you like. You’ll be able to add extra cocoa powder or extra vanilla or sugar, and mix rather well after including. Put this within the fridge for 15-30 minutes to thicken.
In the meantime, the cake has cooled within the fridge.
Take away the cake from the fridge, and faucet to launch it from the pan. Then, utilizing a serrated knife, slice the cake or muffins in half. Utilizing a toothpick, poke holes in all the cake layers.
Place one layer of cake again into the greased or lined cake pan or cake pans, sliced-side-up. Drizzle a few of the espresso syrup throughout that cake layer, then pour on half of the chocolate mousse, and place the opposite cake piece sliced-side-up on high of the chocolate mousse layer. Press it down barely to even it out, then drizzle the remaining espresso syrup over that cake layer, as effectively, then pour the remaining chocolate mousse throughout this layer of the cake. Even it out on high by tapping, in order that if there are any air bubbles, they may come out.
Put this cake within the freezer for as much as 2 hours. It will assist set the chocolate cream into a pleasant mousse texture. As soon as the cake is considerably frozen, then you’ll be able to transfer it to the fridge to retailer it for as much as 3 days. The mousse will keep its texture, even after thawing within the fridge. You can even simply freeze this cake till everytime you wish to serve it. Cowl the cake pan with parchment, in order that it doesn’t get freezer burn.
When you take away the cake from the freezer, put some scorching water in a shallow bowl, and put the cake pan within the scorching water. It will loosen the cake from the pan. Then, use the hanging sides of the parchment paper to take away the cake from the cake pan.
Place the cake in your cake stand, and you’ll both simply clean out the slightly-softened mousse on the sides so, that it covers the cake and it seems like a frosted cake, or you’ll be able to stick some shaved chocolate on the perimeters of the cake, in order that it seems fairly. The highest is already lined with a pleasant, chocolate cream, however the edges could have that layered look of the cake and the mousse, so you’ll be able to simply stick a lot of shaved chocolate on the sides to make it fairly.
Let it sit on the counter for at the very least quarter-hour, if it’s utterly frozen, in order that the feel of the mousse turns into extra tender, after which you’ll be able to slice and serve, or you’ll be able to retailer it in your fridge for as much as 3 days.
Ceaselessly Requested Questions
To make this gluten-free, use a mixture of 1 cup of almond flour, 1/2 cup of oat flour and 1/2 cup of potato starch, after which use this for making the cake.
To make this nut free, use 1 cup of coconut cream as a substitute of the cup of cashews. Coconut cream is the thick, white half that separates out in a full-fat coconut milk can.
This recipe is soy-free so long as your chocolate chips are soy-free.
On this context, mocha is a taste that could be a combination of espresso and chocolate. primarily based on the favored espresso drink, mocaccino.
you’ll be able to retailer the cake in fridge for as much as 3 days, or slice and freeze in a closed container for upto 3 months. Let sit on the counter for 10-15 minutes earlier than serving the frozen cake slices.
You’ll be able to chill the mousse till the consistency is near frosting and frost the cake! I like to make use of this technique to get thick and even mousse layers and likewise as a result of I don’t like standing and frosting 🙂
