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Vegan Mocha Chocolate Cake with Salted Caramel drizzle. How to make a Moist Mocha Cake. Drizzled with vegan salted caramel. Vegan Recipe. Jump to Recipe
Long weekend is almost over.. Some needed rest, good food, random shopping( hubbs picked up a skate board), movies and now back to this weeks posts. The weekend was a pizza day with friends, with 2 Pizza options on my home made wheat crust, some spinach and tomatoes and vegan cheese on one and Tempeh Tikka masala, onion, jalapeno, cilantro on the other.
This easy cake has wheat, oat and almond flours, melted chocolate and coffee. Serve it with
More chocolatey options from the blog
Vegan Mocha Chocolate Cake with Salted Caramel drizzle
How to make a Moist Mocha Cake. Drizzled with vegan salted caramel. Vegan Recipe.
Ingredients
Vegan Mocha Chocolate Cake
Wet:
- 1/4 cup oil, I used organic canola
- 2 Tbsp agave or maple syrup
- 1/4 cup vanilla almond milk , or non dairy milk plus a few drops of vanilla extract
- 1/4 cup water
- 1.5 Tablespoon instant coffee, or substitute the 1/4 cup water above with 1/4 cup brewed coffee- preferably strong
- 1 teaspoon apple cider vinegar
- 1/4 cup raw sugar
- 2 Tablespoons flaxmeal
- 1/3 cup dark chocolate or semi sweet chocolate chips
Dry:
- 2 tablespoon cocoa powder
- 1/2 cup Wheat flour
- 1/2 cup Oat flour, Use wheat flour or AP flour for less crumbly cake
- 1/4 cup raw Cashew ground
- 1 teaspoon baking powder
- 1/8 tsp salt
Vegan Salted Caramel Sauce:
- 1/4 cup raw sugar ground, you can also use other sweeteners like coconut sugar
- 1 teaspoon virgin coconut oil, melted
- 1/8 teaspoon sea salt
- 1 Tablespoon coconut milk or almond milk or non dairy milk
Instructions
Vegan Mocha Chocolate Cake
- Preheat the oven to 365 degrees F.
- In a bowl, add all of the wet ingredients, mix and warm in the microwave, or on stove top until just about hot to touch.
- Add in the chocolate chips or bar, and whisk until chocolate melts and is well combined.
- Let sit for 2 minutes.
- In another bowl, mix all the flours, cocoa powder, baking powder and salt. whisk well.
- Add the dry to the wet.
- Mix until just about combined.
- Pour batter in greased or parchment lined 8 inch pan.
- Bake at preheated 365 degrees F for 25-30 minutes or until a toothpick from the center comes out clean.
- Cool for a few minutes, then remove from pan. Cool completely before slicing.
- Before serving drizzle liberally with warm salted caramel!
Vegan Salted Caramel Sauce: inspired by Chef Chloe's recipe
- In a small saucepan, over medium heat, combine all ingredients( 1 Tablespoon coconut milk). stirring frequently. Once mixture comes together, increase heat to medium-high for 1 to 2 minutes, until it begins to boil and the bubbles move into the center of the caramel and it thickens just a little(a few more seconds). Remove from heat and let cool. Then pour this insanely delicious caramel over everything!
Notes
Nutritional values are based on one serving
Nutrition
Calories: 181kcal, Carbohydrates: 23g, Protein: 2g, Fat: 9g, Saturated Fat: 2g, Sodium: 58mg, Potassium: 119mg, Fiber: 1g, Sugar: 13g, Calcium: 36mg, Iron: 1.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
I think I am getting a chocolate addiction also because of the new Molten Chocolate Cakery in town.
They have this amazingly gooey, vegan dark chocolate, Take-n-Bake Molten Chocolate cake in a mason jar. Just take the lid off, bake and serve/eat. They also have vegan salted caramel in a jar, which is what I have been drizzling on my mocha cakes, and adding a dollop to the the batter some days too.
Oh my goodness, I think I could eat the whole thing myself! I’ve been experimenting with a vegan caramel sauce too and I’ve come up with something very similar to what you have, which makes me feel a little more confident in my recipe. 🙂
thanks Kiersten. the caramel sauce is insanely good! 😉
Wow that looks great. I appreciate the whole flours in it too!
Thanks Karen. I dont even have any AP flour left at home:) all that whole flour also makes it even more guiltfree 🙂
I was gona say, how could you NOT be a fan of chocolate??!!! hehe I’m just bias. I’m glad you gave chocolate a shot though. Otherwise, I wouldn’t have this delicious recipe to follow. I’m melting just looking at the pictures.
I think i am going to regret it. i am making the mocha every other day, have a large jar of salted caramel and have a bunch of frozen take-n-bakes in the freezer now!
I’ve never been a chocolate lover either – I usually think chocolate cake is either too rich or made from a boxed mix which I find a bit dry and boring. But I do like caramel and coffee flavours, so I bet I would love this cake! It looks so moist and still on the healthier side!
the caramel balances it very well. You can also reduce the chocolate in it and make a lighter mocha and it would still be deliciously good!
Superb Richa, Wonderful presentation!!
https://shwetainthekitchen.blogspot.com/
Oh my goodness, this cake just stopped me in my tracks. It looks amazing and I love that the additions of coffee and caramel. Yum.
Oh and that salted caramel sauce looks and sounds amazing!! *slurp*
it works really very well with the dark mocha!
This is one super chocolately post!! The craving it caused is killing me!! Ahhhhh. I want a molten choclate cakery here to!!! Waaahhhhh.
i know right.. whoever came up with that name! that itself puts me in a happy chocolate coma!
Teehee, see I love chocolate but don’t really like chocolate-flavoured desserts. I’m all over salted caramel though!
hmm. well you can eat that molten lava cake if you were here!:)
Yum! This sounds wonderful without the caramel but with it even better :)! I could really go for a piece of this right now for dessert :)!
Thanks Amy! i made it again today.. too much addiction!