Ingredients:
Mocha Cake:
- 1 1/4 cup (300 mL) vegan buttermilk, room temperature
- 3 cups (375 g) all-purpose flour or gluten-free 1:1 baking flour, sifted
- 1 cup (95 g) all-natural cocoa powder, sifted
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 3/4 cups (350 g) granulated sugar
- 1/3 cup (110 g) light brown sugar
- 1/2 cup (113 g) unsalted vegan butter, melted and cooled
- 1 cup (220 g) dairy-free yogurt, room temperature
- 1 tsp vanilla extract
- 1 tbsp espresso powder (decaf if desired)
- 1 cup (240 mL) hot water + 1 tsp dissolvable espresso powder (or 1 cup brewed coffee)
Mocha Ganache:
- 1 batch vegan chocolate ganache
- 1 tbsp dissolvable espresso powder (decaf if desired)
- Vegan chocolate shavings for decoration
Instructions:
- Preparation: Start by preheating your oven to 350°F (177°C). Line a 9x9 inch baking pan with parchment paper (or use three 8-inch cake pans for a layer cake).
- Vegan Buttermilk: If you haven’t prepared the vegan buttermilk yet, do so according to the instructions you have.
- Wet Ingredients: In a large bowl, combine granulated sugar, brown sugar, melted vegan butter, dairy-free yogurt, vanilla extract, espresso powder, and hot coffee. Whisk until well combined.
- Dry Ingredients: Whisk in the cocoa powder, baking powder, baking soda, and sea salt to the wet mixture, ensuring no lumps remain.
- Finish the Batter: Add in the sifted flour and vegan buttermilk. Whisk until just combined and there are no dry streaks of flour.
- Baking: Pour the batter into your prepared pan. For a 9x9 inch pan, bake for 50-55 minutes. If you’re making a layer cake or using a 9x13 inch pan, adjust the baking time accordingly (30-35 minutes for layers, 35-40 minutes for a sheet cake).
- Mocha Ganache: While the cake bakes, make the vegan chocolate ganache and stir in the espresso powder. Place it in the fridge to thicken, stirring every 30 minutes to check consistency.
- Cooling: After baking, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Frosting: Once the cake is cool, frost it with the thickened mocha ganache, spreading evenly to the edges.
- Decoration: Garnish the frosted cake with vegan chocolate shavings or chocolate-covered espresso beans.
- Enjoy! Slice the cake and serve it as a delightful treat.
Notes:
- Room temperature ingredients are crucial for the right consistency and texture. Vegan butter should be around 65°F, and dairy-free yogurt should be around 70-72°F.
- Ensure the cake is completely cool before frosting to prevent the ganache from melting.
This vegan mocha cake promises a satisfying fusion of chocolate and espresso flavors in every bite, topped with a rich and creamy mocha ganache. Enjoy baking and savoring your dairy-free dessert!
