Vegan Mocha Cake

Not being a vegan myself I am still learning how to cook vegan cakes. So when I have questions about how to adapt a cake I turn to my fabulous friend Jen. I’m slowly learning that you don’t just adapt a recipe but start from a vegan base.

This is Jen’s go to recipe for a scrummy mocha cake.

Vegan Mocha Cake
Course Cake
Cuisine Cake, vegan
Keyword cake, coffee, nut, sponge, vegan,, walnut
Cook Time 25 minutes
Total Time 25 minutes
Servings 8
Author Jen Cox

Ingredients

  • 200 g caster sugar
  • 200 g self raising flour
  • 200 ml soya milk or any plant milk - nut milks will give a bit of a flavour
  • 80 ml vegtable oil nut milks will give a bit of a flavour
  • 2 tbsp instant coffee finely powdered barista style ones work best, or you can use very finely ground real coffee
  • 1 tbsp lemon juice
  • 1 tsp vanilla essence
  • 1 tsp (scant) baking powder
  • 1 tsp (scant) baking soda
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  • Chopped Walnuts to taste

For Icing

  • 500 g icing sugar
  • 2 tbsp instant coffee same rules apply – instant works much better for icing though
  • 1 heaped tbsp vitalite/flora or any brand of marg if you don’t need it to be dairy free
  • 1 heaped tbsp trex
  • 1 tsp vanilla essence
  • 1/2 tsp salt
  • soya milk to read desired consistency

Instructions

For the cake

  • Add lemon juice to soya milk and stir to combine, this thickens the milk.
  • Add oil and vanilla to the wet ingredients and stir to combine.
  • Mix dry sponge ingredients in a bowl,
  • then add milk mixture.
  • Stir to combine fully as quickly as possible before adding your chopped walnuts,
  • then pour into 2 pre-lined 6” tins (or 1 8” tin, or small loaf tin).
  • Bang tin down on counter to get out any bubbles.
  • Before baking for approx 25 mins at 180 degrees.
  • When a skewer comes out clean, it’s done.

For the Icing

  • When sponges are fully cooled,
  • combine all icing ingredients in a bowl, and mix thoroughly.
  • Best results if you whip the fats into the salt and vanilla before trying to add the sugar and coffee.
  • When everything is combined, asses your consistency and add soya milk tiny amounts at a time until your icing is easily spreadable and gives a smooth surface when smeared against the side of the bowl.
  • If you get it too wet just add a little more sugar.

Putting it together

  • Ice as desired and decorate with more walnuts. This quantity of icing will fill and cover one cake, half or divide if you only want to top or fill.
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