Why Make This Recipe
Mocha Snack Cake is a delightful treat that combines the rich flavors of chocolate and coffee. This cake is perfect for any occasion, whether you want to enjoy it as a snack or celebrate a special event. Its moist texture and creamy frosting will surely impress your friends and family. Plus, it’s simple to make and uses easily available ingredients.
How to Make Mocha Snack Cake
Ingredients
- 2 cups (260 g) spelt flour
- 1 1/2 cups (210 g) coconut sugar
- 3/4 cup (60 g) unsweetened Dutch process cocoa powder, sifted
- 1 tbsp espresso powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup (220 ml) cashew milk or any creamy milk
- 2/3 cup (160 g) thick coconut yogurt
- 1/2 cup (115 ml) avocado oil
- 1 tbsp lemon juice
- 1 tsp vanilla bean paste
- 1 cup (220 ml) freshly brewed hot coffee
- 1/2 cup (4 oz or 115 g) unsalted butter or unsalted vegan butter, softened
- 1 cup (8 oz or 227 g) cream cheese or vegan cream cheese
- 1 cup (125 g) powdered coconut sugar
- 1 tbsp cocoa powder
- 1 tbsp espresso powder
- 1 tsp vanilla bean paste
- Flaky salt for garnish, optional
Directions
- Preheat your oven and prepare a baking pan by greasing it with avocado oil and lining it with parchment paper.
- In a medium bowl, sift together the spelt flour, coconut sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- In a large bowl, whisk together the cashew milk, coconut yogurt, avocado oil, lemon juice, and vanilla paste.
- Gradually add the flour mixture and hot coffee to the wet mixture, alternating between the two. Start and finish with the flour.
- Pour the batter into the prepared pan and bake for 28-30 minutes.
- Let it cool for about 3 hours.
- For the frosting, cream together the vegan butter and cream cheese. Sift and mix in the powdered coconut sugar, cocoa powder, and espresso.
- Spread the frosting over the cooled cake. Optionally, garnish with flaky salt. Cut into squares and serve.
How to Serve Mocha Snack Cake
You can serve Mocha Snack Cake at room temperature or chilled. Cut it into squares and place them on a serving plate. It’s great for coffee breaks, parties, or as a sweet dessert after meals.
How to Store Mocha Snack Cake
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for a longer time, you can refrigerate it, where it will last for about a week. For longer storage, consider freezing the cake for up to 2 months. Wrap it well to prevent freezer burn.
Tips to Make Mocha Snack Cake
- Make sure all ingredients are at room temperature for a better texture.
- Donโt skip the cooling time; it helps the flavors develop.
- Use freshly brewed coffee for a richer flavor.
- For extra moistness, consider adding a little more avocado oil.
Variation
You can add chocolate chips or nuts to the batter for extra texture. If you’re a fan of unique flavors, consider adding a hint of cinnamon or nutmeg for a warm spice touch.
FAQs
Q: Can I use regular flour instead of spelt flour?
A: Yes, you can substitute all-purpose flour for spelt flour, but it may change the texture slightly.
Q: Is the cake gluten-free?
A: No, this recipe contains spelt flour, which has gluten. For a gluten-free version, use a gluten-free flour blend.
Q: Can I make this cake without coffee?
A: Yes, you can replace the coffee with an equal amount of hot water or milk, but the coffee adds a unique flavor that enhances the chocolate.
Mocha Snack Cake
- Total Time: 180 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful treat that combines chocolate and coffee flavors, perfect for any occasion.
Ingredients
- 2 cups (260 g) spelt flour
- 1 1/2 cups (210 g) coconut sugar
- 3/4 cup (60 g) unsweetened Dutch process cocoa powder, sifted
- 1 tbsp espresso powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup (220 ml) cashew milk or any creamy milk
- 2/3 cup (160 g) thick coconut yogurt
- 1/2 cup (115 ml) avocado oil
- 1 tbsp lemon juice
- 1 tsp vanilla bean paste
- 1 cup (220 ml) freshly brewed hot coffee
- 1/2 cup (4 oz or 115 g) unsalted butter or unsalted vegan butter, softened
- 1 cup (8 oz or 227 g) cream cheese or vegan cream cheese
- 1 cup (125 g) powdered coconut sugar
- 1 tbsp cocoa powder
- 1 tbsp espresso powder
- 1 tsp vanilla bean paste
- Flaky salt for garnish, optional
Instructions
- Preheat your oven and prepare a baking pan by greasing it with avocado oil and lining it with parchment paper.
- In a medium bowl, sift together the spelt flour, coconut sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- In a large bowl, whisk together the cashew milk, coconut yogurt, avocado oil, lemon juice, and vanilla paste.
- Gradually add the flour mixture and hot coffee to the wet mixture, alternating between the two. Start and finish with the flour.
- Pour the batter into the prepared pan and bake for 28-30 minutes.
- Let it cool for about 3 hours.
- For the frosting, cream together the vegan butter and cream cheese. Sift and mix in the powdered coconut sugar, cocoa powder, and espresso.
- Spread the frosting over the cooled cake. Optionally, garnish with flaky salt. Cut into squares and serve.
Notes
Ensure all ingredients are at room temperature for better texture. Donโt skip the cooling time; it helps the flavors develop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
