Mocha Snack Cake

Why Make This Recipe

Mocha Snack Cake is an irresistible treat that satisfies both chocolate cravings and coffee lovers. This cake is perfect for casual get-togethers, afternoon snacks, or as a sweet ending to any meal. It’s rich, velvety, and has a delightful mocha flavor that everyone will enjoy. Plus, it’s easy to make and doesn’t require fancy ingredients—just good, wholesome ones!

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

1. Preheat your oven and prepare a baking pan by greasing it with avocado oil (or any neutral oil) and lining it with parchment paper. Leave some overhang for easy removal.
2. In a medium bowl, sift together the spelt flour, coconut sugar, cocoa powder, espresso powder, baking powder, baking soda, and kosher salt. Whisk and set aside.
3. In a large bowl, whisk together the milk, yogurt, avocado oil, lemon juice, and vanilla paste.
4. Gradually add the flour mixture and freshly brewed coffee to the milk mixture, alternating between the two. Start and end with the flour mixture. It’s normal for the batter to be thin!
5. Pour the batter into the prepared pan and bake for 28-30 minutes. Test with a toothpick; it should come out mostly clean. Let the cake cool in the pan until room temperature, about 3 hours. For best flavor, consider making it a day ahead.
6. To make the frosting, use an electric mixer to cream together the softened vegan butter and cream cheese. Sift the powdered coconut sugar, cocoa powder, and espresso into a separate bowl, then add to the frosting bowl with the vanilla paste. Fold the dry ingredients into the frosting gently. Mix on high for 2 minutes.
7. Once the cake has cooled, spread the frosting over the top, creating swirls and loops. Don’t worry about perfection; sheet cakes look great when they are a bit rough. Top with flaky salt if desired, then cut into squares and serve.

How to Serve Mocha Snack Cake

Serve Mocha Snack Cake as is, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It also makes a great companion to a cup of coffee or tea.

How to Store Mocha Snack Cake

Store any leftover cake in an airtight container in the fridge for up to a week. You can also freeze slices individually for a quick treat later—just let them thaw in the fridge or at room temperature before serving.

Tips to Make Mocha Snack Cake

• Make sure all your ingredients are at room temperature for best mixing results.
• To avoid a mess, always sift dry ingredients separately before combining them with wet ingredients.
• Allow the cake to cool completely before frosting for the best texture and flavor.

Variation

You can add chopped nuts or chocolate chips to the batter for extra texture and flavor. Alternatively, try incorporating other flavored extracts into the frosting, like almond or hazelnut, for a unique twist.

FAQs

1. Can I use regular flour instead of spelt flour?
Yes, you can substitute regular all-purpose flour, but the texture may differ slightly.

2. Is there a non-dairy option for the frosting?
Absolutely! Use vegan butter and vegan cream cheese for a dairy-free version.

3. Can I make this cake gluten-free?
Yes, use a gluten-free flour blend instead of spelt flour, and the recipe should work just fine.