Vegan Mocha Chocolate Cake with Salted Caramel drizzle. Vegan

Vegan Mocha Chocolate Cake with Salted Caramel drizzle | #vegan #chocolate #cake

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 
Vegan Mocha Chocolate Cake with Salted Caramel drizzle | #vegan #chocolate #cake
More chocolatey options from the blog
Vegan Mocha Chocolate Cake with Salted Caramel drizzle | #vegan #chocolate #cake
Vegan Mocha Chocolate Cake with Salted Caramel drizzle
Ingredients: 8 inch pan
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
2 Tbspn 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
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 Mocha Chocolate Cake with Salted Caramel drizzle | #vegan #chocolate #cake
Vegan Salted Caramel Sauce: inspired by Chef Chloe’s recipe
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
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!
Vegan Mocha Chocolate Cake with Salted Caramel drizzle | #vegan #chocolate #cake
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. 
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  1. says

    OMG! I want to jump in my computer screen and indulge myself in ‘chocolate heaven’! Please do share on my recipe hop this week! I believe this would make a huge hit with my readers!! Thank you for tantalizing my taste buds this morning ☺

    • says

      Caitlin, I “was” not.;) but lately this house is filled with bars and more bars of dark chocolate. My husband has been looking at me funny when i take the cake from his plate and eat it!:)

  2. says

    Wow, that cake looks incredibly moist and delicious! And that caramel sauce over top looks amazing šŸ˜€ Lately I’ve been enjoying more and more bites of dark chocolate. Usually I can resist, but not lately!

  3. says

    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 :)!

  4. says

    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!

    • says

      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!

  5. says

    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.

    • says

      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!

  6. says

    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. :)

  7. says

    Oh this looks so moist and delicious! I love all the elements in this yummy cake, it looks so healthy, but yet WAY too delicious:-) Hugs, Terra

    • says

      thanks Terra! its a great balance for sure.. all that dark chocolate anti-oxidants and whole grain. just some sugar rush which is god in moderation:)

  8. says

    I think “Holy Deliciousness” is a great description of this dessert. I was thinking the exact same thing! :) Thanks for sharing with Hearth and Soul!!

  9. says

    Gasp, not a chocolate lover, shhhh don’t tell anybody, I’m not usually either but don’t anybody, I need to make a living here. Lava cake! Lava cake in a mason jar, and vegan caramel a personal favorite. What fun, I’ve been wanting to do that too. Ooooh.

  10. says

    So, I just now woke up from my chocolate coma! Your molten chocolate cake looks super dreamy and those jars! Oh, those jars! I need to take a molten chocolate tour in Seattle ASAP!

    • says

      Yes, you need to definitely stop by.. there is a tour which takes you to Theo’s chocolate factory and you can keep sampling in between. and then not want to leave at all:)

  11. says

    to heck with supper – let’s just go straight to the dessert! WOW! What a dessert it is! Looks and smells delicious! Yes, with those pictures – I can definitely smell it! :)

  12. says

    OMG this looks exquisite! So gooey, chocolatey… Will definitely give this a go! Salted caramel is something I have yet to try…

  13. says

    Thumbs up for this delicious cake. Did this for family, yesterday. Ended up having to give the recipe to everyone. The texture, the flavours… the caramel on top. Its a winner. Thanks!

      • Aparna says

        Hi Richa your recipes are amazing. Just want to know if there’s a nut flour-free substitute to cashew flour. You have used it in many of your recipes. Reply soon, can’t wait to try all those yummy treats…

        • says

          it depends on the recipe. generally you can use ground up seeds like pumpkin, sunflower or watermelon seeds to replace the cashew flour. in some recipes, it can just be omitted.,

    • says

      Thank you for trying it out Sophie and loving it! love to hear that:) I tell ya, that salted caramel is a dangerous thing..:) too addictive.

  14. Sean Venegas says

    I can not believe you actually live near that Hot Cakes Molten Chocolate Factory. I have not made these brownies yet, Plan on making the Tiramisu Cheescake brownies first as I have some tofu. Let me know if you perfected the art of molten chocolate lava cakes! thank you, Sean


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