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Chocolate Mocha Cake
Prep time
1 hr
Baking time
30 mins
Total time
1 hr 30 mins
 
Course: Dessert
Keyword: chocolate birthday cake, glutenfree baking, glutenfree wedding cake, plant-based birthday cake, vegan birthday cake, vegan cake, vegan wedding cake
Recipe created by: Jennifer Walter
Sponge cake
  • 150 g chickpea flour
  • 100 g rice flour
  • 50 g lupine flour
  • 30 g almond flour
  • 1.5 tsp baking soda
  • 3 tsp cream of tartar
  • 50 g coconut blossom sugar
  • 60 g cacao powder (unsweetened)
  • 420 g apple sauce (unsweetened)
  • 300 ml oat milk
  • 50 g almond butter
  • 2 tbsp walnut oil
  • 2 tbsp apple vinegar
Mocha cream
  • 70 ml strong espresso
  • 0.5 tsp cinnamon
  • 2-3 pinches of cardamom
  • 40 g sukrin icing sugar
  • 8 g agar agar
  • 50 g soy yoghurt
Chocolate ganache
  • 40 g cacao butter
  • 8 tbsp date syrup
  • 50 g cacao powder
  • 150 g soy yoghurt
  • Some coffee beans for deco
Sponge cake
  1. Preheat your oven to 180 degrees C and grease two round cake tins (18cm / 7"). Sieve all the flours into a big mixing bowl and add the salt, soda, cream of tartar, coconut blossom sugar and cacao powder. Combine well. Mix the apple sauce, almond butter, walnut oil and apple vinegar in a separate bowl. Combine well and work in the oat milk.

     

  2. Combine the liquid mix with your dry ingredients. Again, combine well and distribute evenly among the two cake tins. Bake for about 30 minutes or until your skewer comes out clean. Transfer the cakes to a wire rack and let them cool off completely.

     

Mocha cream
  1. Mix the agar agar into the soy yoghurt. Add the cardamom, cinnamon and the sukrin icing sugar. Add the hot espresso and place in the fridge to set.

     

Chocolate ganache
  1. In a small sauce pan, melt the cacao butter and the date syrup over low heat. This will go pretty fast, so be careful not to over do it and take it off the heat once the cacao butter has melted. Sieve in the cacao powder and combine well. Add the soy yoghurt and combine well again.

     

Assembly
  1. Place the first cake upside down on a serving platter. Spread the mocha cream evenly on top. Place the second cake (flat side to flat side) on top and slightly press together. Using a spatula, cover the entire cake evenly with the chocolate ganache. Place the coffee beans in a circle around the top of the cake for some extra love.