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 based mostly this mocha cake recipe on my tiramisu cake, as a result of I simply love the mixture 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 simply want for an everyday buttercream frosting! And therefore no want for whipping it up.
It simply makes a superb chocolate mocha mousse cake.
You may change up the flavors to your desire or omit the espresso, if you wish to preserve it fully chocolate. You may as well add in a layer of raspberry preserves for a break within the chocolate, when you like, however undoubtedly 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 Truffles
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 photographs 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 not less than quarter-hour in sizzling 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 edges 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 the entire dry substances and blend till nicely mixed. Add within the oil, yogurt, vanilla, and milk, and simply flippantly combine collectively.
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Add the boiling water slowly and preserve mixing till you get a pleasant easy batter. Relying on any measuring and scaling errors, it’s possible you’ll want roughly water. When you’re pouring the boiling water, cease as quickly as you get a easy batter. If the batter is simply too thick, you may add in one other tablespoon of boiling water. You need the batter to not be too skinny however nearly easy 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 fully clear. For those who’re utilizing 2 6” pans, test at about 18-minute mark. For those who’re utilizing the bigger pans, test at concerning the 28-minute mark. When achieved, 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’d like your cake to be sweeter, you may 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 easy. You may as well simply microwave the chocolate in bursts of 30 seconds, and as soon as it begins to soften on the perimeters, 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, look ahead to a minute, then mix once more for 30 seconds, and repeat till the combination may be very easy. Refrigerate for quarter-hour to thicken
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Style and modify the sweetness and taste, when you like. You may add extra cocoa powder, espresso or extra vanilla or sugar, and mix nicely after including.
Beautify 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 the entire 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 nicely, 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 are going to come out.Alternatively, chill the chocolate frosting for an hour, it can thicken sufficient so you may 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 preserve its texture, even after thawing within the fridge.
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When you take away the cake from the freezer, put some sizzling water in a shallow bowl, and put the cake pan within the sizzling 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 easy out the slightly-softened mousse on the perimeters so, that it covers the cake and it appears like a frosted cake, or you may stick some shaved chocolate on the edges of the cake, in order that it appears fairly. The highest is already lined with a pleasant, chocolate cream, however the edges may have that layered look of the cake and the mousse, so you may simply stick a lot of shaved chocolate on the perimeters to make it fairly.
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Let it sit on the counter for not less than quarter-hour, if it is fully frozen, in order that the feel of the mousse turns into extra delicate, after which you may slice and serve, or you may 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 an alternative 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
% Day by 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%
* % Day by day Values are based mostly on a 2000 calorie weight-reduction plan.
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 an alternative.
- cocoa powder – To provide 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. Slightly 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 use coconut cream as an alternative for nut-free.
- coconut milk – Provides moisture and thickness to the mousse.
Ideas
- 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, it’s possible you’ll want roughly water. When you’re pouring the boiling water, cease as quickly as you get a easy batter. If the batter is simply too thick, you may add in one other tablespoon of boiling water. You need the batter to not be too flowy however nearly easy and flowy.
- After mixing the mousse substances for the primary time, wait after which mix once more in a number of bursts of 30 seconds. This will provide you with the smoothest texture by permitting the cashews to absorb extra moisture.
How you 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 edges 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 might cool.
In a bowl add the entire dry substances and blend till nicely mixed. Add within the oil, yogurt, vanilla, and milk, and simply flippantly combine collectively.
Add the boiling water slowly and preserve mixing till you get a pleasant easy batter. Relying on any measuring and scaling errors, it’s possible you’ll want roughly water. When you’re pouring the boiling water, cease as quickly as you get a easy batter. If the batter is simply too thick, you may add in one other tablespoon of boiling water. You need the batter to not be too flowy however nearly easy 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 fully clear. For those who’re utilizing 2 6” pans, test at about 18-minute mark. For those who’re utilizing the bigger pans, test at concerning the 28-minute mark. When achieved, 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’d like your cake to be sweeter, you may 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 easy. You may as well simply microwave the chocolate in bursts of 30 seconds, and as soon as it begins to soften on the perimeters, 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, look ahead to a minute, then mix once more for 30 seconds, look ahead to a minute, and repeat till the combination may be very easy.
Style and modify the sweetness and taste, when you like. You may 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 the entire 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 nicely, 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 are going to 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 may transfer it to the fridge to retailer it for as much as 3 days. The mousse will preserve its texture, even after thawing within the fridge. You may as well 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 sizzling water in a shallow bowl, and put the cake pan within the sizzling 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 easy out the slightly-softened mousse on the perimeters so, that it covers the cake and it appears like a frosted cake, or you may stick some shaved chocolate on the edges of the cake, in order that it appears fairly. The highest is already lined with a pleasant, chocolate cream, however the edges may have that layered look of the cake and the mousse, so you may simply stick a lot of shaved chocolate on the perimeters to make it fairly.
Let it sit on the counter for not less than quarter-hour, if it’s fully frozen, in order that the feel of the mousse turns into extra delicate, after which you may slice and serve, or you may retailer it in your fridge for as much as 3 days.
Incessantly 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 an alternative 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 may be a combination of espresso and chocolate. based mostly on the favored espresso drink, mocaccino.
you may 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 may 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 in addition as a result of I don’t like standing and frosting 🙂
