Description
An irresistible mocha-flavored cake that satisfies chocolate and coffee cravings, perfect for snacks or casual get-togethers.
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 spelt flour, coconut sugar, cocoa powder, espresso powder, baking powder, baking soda, and kosher salt. Whisk and set aside.
- In a large bowl, whisk together the milk, yogurt, avocado oil, lemon juice, and vanilla paste.
- Gradually add the flour mixture and freshly brewed coffee to the milk mixture, alternating between the two. Start and end with the flour mixture.
- Pour the batter into the prepared pan and bake for 28-30 minutes. Test with a toothpick until mostly clean.
- Let the cake cool in the pan until room temperature, about 3 hours.
- To make the frosting, cream together the softened vegan butter and cream cheese using an electric mixer.
- Sift the powdered coconut sugar, cocoa powder, and espresso into a separate bowl, then add to the frosting bowl with the vanilla paste. Mix on high for 2 minutes.
- Once the cake has cooled, spread the frosting over the top. Top with flaky salt if desired, then cut into squares and serve.
Notes
Store leftover cake in an airtight container in the fridge for up to a week. Cake freezes well; allow to thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American