My Vegan Mocha Layer Cake layers moist, coffee-infused, pecan-cinnamon cake with creamy, dreamy coconut-vanilla frosting and a messy black and white zig-zag ripple of melted dark chocolate. Call it the "mocha latte" you can slice and devour with a fork. Crave this bite - and make it for yourself!..
The funny thing about baking a brand new cake recipe is that usually I will make it, frost it, photoshoot it and THEN after all has been done .. taste test it. Dead last. So I run the risk of well-what-if-this-tastes-yucky-and-I-have-to-start-all-over?
Well thank goodness, the flavors and texture lived up to my expectations. YUM.
This cake is a mocha-inspired dessert. Coffee-infused cake, complete with foamy-latte inspired white frosting. Vanilla, chocolate, coffee + warm cinnamon, a breeze of tropical coconut and nutty pecans for texture.
The coconut oil frosting melts in your mouth as a burst of rich chocolate mingles with bitter coffee and sweet cinnamon and coconut.
Mocha. Cake. Photoshoot..
Coconut-frosting slathered pecan-coffee cake..
Pretty, creamy white swirls of frosting..
Dark chocolate sauce - all melty - ready to be poured over the chilled frosted cake..
Drizzle it..
More chocolate. Chocolate chips on top too..
Slice and serve..
Choco-coffee .. mocha dreaminess!..
Yes this is 100% vegan..
Coffee Cake. I loved this cake - it definitely brings new meaning to the recipe phrase "coffee cake." This is a chocolate, coffee, coconut, pecan, cinnamon, vanilla kind of cake..
I'm (finally) Instagram-ing! It was so pretty I decided to make it my very first Instagram photo.
A little MORE chocolate sauce please..
Vegan Mocha Layer Cake
vegan, makes one 9" layer cake
dry:
2 ¼ cups white whole wheat flour
1 ¼ cups organic sugar
¼ cup instant coffee
1 ½ tablespoon baking powder
½ teaspoon cinnamon
1 teaspoon salt
wet:
¼ cup vegetable oil (canola, coconut or safflower work)
6oz. plain soy yogurt
1 teaspoon chia seeds
1 teaspoon apple cider vinegar
1 teaspoon real vanilla extract
¾ cup almond or soy milk, plain
fold in: 1 cup chopped pecans, raw
vanilla coconut frosting:
10oz. virgin coconut oil
3 ½ cups powdered sugar, organic
½ cup vegan cream cheese (optional - makes extra creamy)
1 teaspoon real vanilla extract
pinch of salt
2 tablespoon almond or soy milk or soy creamer
Chocolate drizzle:
½ cup dark chocolate chips, vegan
1 tablespoon virgin coconut oil
pinch salt
Directions:
1. Preheat oven to 350 degrees.
2. Blend dry ingredients in a large mixing bowl. Fold in the wet ingredients. Blend well - lightly beat with hand mixer if desired. Fold in the pecans. This batter is on the wet side - the pecans and chia seeds soak up much moisture during the bake.
3. For the pans you have two options. You can either do what I did - which was to bake one thick cake in a 9" round glass cake dish, then once the cooked cake chills (in the fridge) slice it into two layers. Or, option #2: you can use two cake pans and bake thinner layers separately. However, I actually liked just cooking one cake because it kept the layers very moist. Plus less clean-up.
4. Grease your cake dish with veggie oil and pour in the batter.
5. Bake cake until cooked through. My one thick cake took about 45 minutes at 350 degrees. Two thinner cakes will only need around 25 minutes.
6. Allow cake to fully cool - then place in the fridge to chill. I did this the night before I frosted my cake - two day process to make this cake. If doing same day, the cake should chill in a few hours.
7. When you are ready to frost and serve your cake, whip up the frosting with a hand mixer. You want your coconut oil to be room temperature - but not melted. Silky enough to scoop out of the container with a spoon. Allow your vegan cream cheese (if using) to warm to room temp too so that it doesn't harden the coconut oil while blending. Blend the coconut oil with the sugar and slowly add in the non-dairy milk + vegan cream cheese + salt + vanilla. Blend until silky smooth and fluffy. But DO NOT over beat the frosting or you will start to melt the frosting.
8. Pull your chilled cake from the fridge - if you baked one cake like me, slice into two thin layers (I used a bread knife.) Start frosting. As the frosting hits the chilled cake it will firm up a bit so frost with care. Don't move it around too much. Lightly frost the bottom layer - top with second cake layer and frost the rest of the cake.
9. Set the frosted cake in the fridge for just a few minutes while you prepare your chocolate drizzle. You want your cake to be chilled when the warm chocolate hits the frosting so that it hardens the chocolate upon contact. Think of it as a sort of "magic shell" drizzle.
10. Sauce: Add the dark chocolate chips + coconut oil to a microwave safe dish and heat for about 30 seconds. Stir briskly until the chocolate melts and is smooth.
11. Drizzle the wet chocolate sauce over top the slightly chilled cake. The drizzle should harden in a few minutes.
12. Allow the cake to come back to room temperature before serving - usually take about 15-20 minutes. This will soften the cake and the frosting.
Slice and serve! If eating the entire cake in one day (say for an event or party) you can leave covered on the countertop at room temperature to prevent the frosting from hardening. But if storing overnight, store in the fridge. Note: the frosting gets very hard in the fridge so you will need to let the chilled cake thaw for about 20 minutes before serving.
And because I simply cannot help myself (more photos...)
soundos says
thank you for this article
soundos says
thank you for this article
Odessa Reischman says
I'm confused if this yields enough for 2 of the 9 inch layers or just one that must be cut in half?...
Kathy Patalsky says
Thanks for the comment! Yes u recall the batter beng on the thick side, but not pasty. Glad you used your baking common sense and improvised! Hope they love it!!!!
Alynn Lassiter says
Kathy, thanks so much for your site! I come here regularly when I'm in a recipe rut or just want to try something new. I'm making this cake for Easter and I live at an altitude of 5250 feet. When I made the batter it was super thick and pasty so I added an extra 1/4 cup of soy milk and the cakes look perfect. My in-laws are not vegan and do not understand my decision to live/eat this way. I'm not going to tell them that it's vegan just to see their reaction. Will keep you posted...
Kathy Patalsky says
It does have a spongy texture and since it is egg-free it does not rise much. If you want a fluffier cake, try using a product called ener-g egg replacer. As for the overall texture - the flour you use will greatly effect the outcome. If your cake seemed flat orr too spongy, a heartier flour might be beTter (not sure what you used) Also, adding in an extra splash of cider vinegar + baking powder can help with fluffiness.
Lastly, the cacao would weigh it down a lot since it is much heavier than instant coffee. This probably effected your end product as well. Hope this gives u a bit of info as to what happened!
Katerina W. Valle says
I made the cake yesterday, but it turned out looking not like a cake at all.It didnt rise, and it seems to be more of a spongy material. I switched the coffee for cacao and I even added some more flour to balance out the taste which was too sweet. What do you think happened?
kate says
made these tonight in cupcake form (with flaxseeds instead of chia, and vegan sour cream instead of yogurt). people couldn't eat just one! major vegan baking success. thanks!
Janet Rudolph says
Wow.. looks fabulous. Love the healthy ingredients, too, makes it more 'acceptable', but you had me at Mocha.. I can see why it might taste like German Chocolate Cake.. Can't wait to make this.
Cynthia says
I have to say, I am in LOVE with your site! Have been slowly trying to go vegan, weaning off dairy products, and meat. Finding the right ingredients is a bit of a challenge now that I moved to the Philippines (if anyone knows any places to shop - would really APPRECIATE a point in the right direction!). Must try this recipe though 😉
Kathy Patalsky says
it is actually called "white whole wheat flour" : / I know that is odd, but it is a silky version of whole wheat that I buy from Trader Joe's. You could also use half white / half traditional whole wheat or all whole wheat or all white. White whole wheat can also be called whole wheat pastry flour - similar products. If you use all white flour, I'd add an extra few spoonfuls into the batter to balance out the moisture.
spicytofu says
My god....these are such fantastic pictures! Thank you for this recipe- it's looks simply divine!
Faith says
question- your list says 'white whole wheat flour' is it white flour or whole wheat please?
Heather Poire says
So perfect! Mmmm you totally had me at Mocha
John Hartil says
Looks real gorgeous ~ must have a bash!
Roxanne says
Are you sure that's the only pictures you have? LOL This looks really yummy and I think it would be good also as a wedding cake!
Jessica says
I just found the cake I'll be making for my birthday next month. Thankfully it's only 28 days away!
Clémence Moulaert says
I just died and went to food heaven. This is sublime!!!
Ksenija @ With An Open Mind says
Simply divine... now I have to find somebody who wants to bake up this beauty for my next birthday!
Warm Vanilla Sugar says
This sounds awesome!! Love this!
Kathy Patalsky says
um, you could add more 4 ounces soy milk + mashed banana (creative sub idea will prob work..) The yogurt adds a nice silkiness, a bit of depth to texture of batter + tangy undertone.
Kathy Patalsky says
oh no. Small portions or invite lots of friends to share? 🙂
Kathy Patalsky says
sub with flax seeds. They act as a kind of egg replacer and thickener. You could also sub with a tablespoon of rolled oats to thicken up a bit. Flax would be the best sub though! 🙂
Maggie says
Can I sub yogurt for other ingredient????
Looks deliciouuuuus!!!
Elpoo says
You have to pay for my new wardrobe, on size up. I blame you!
elpoo says
You have to pay for my new wardrobe, one size up. I blame you!!
kirstenskitchen says
I want to lick the screen
Parcomoon says
I'm allergic to chia seeds. Are they imperative to the structure of the cake? Thanks