Vegan mocha chocolate cake served on a white plate
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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. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American, Vegan
Keyword: Chocolate and caramel, easy cake recipe, vegan chocolate cake
Servings: 12 servings
Calories: 181kcal
Author: Vegan Richa

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┬áremove 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