Vegan Mocha Cake
This Vegan Mocha Cake, is sure to be a winner with the chocolate & coffee lovers in your life. A dark, fudgy, egg free chocolate cake made with dairy free milk, good quality cocoa powder and a shot of coffee. Perfect left slightly underdone so it stays squidgy; also great as cupcakes!
Servings: 8 slices
Ingredients
- 250 g Self Raising Flour
- 300 ml Dairy Free, Milk Alternative
- 50 g Cocoa powder
- 160 ml Vegetable Oil (Sunflower, Canola, Vegetable)
- 1 tsp Strong Coffee or Espresso instant granules crushed
- 170 g Granulated sugar
- 1 tsp Bicarbonate of Soda
- 30 g Golden syrup
Instructions
- Grease a cake tin or two sandwich tins
- Sieve the dry ingredients (flour, sugar, cocoa powder) together.
- Pour the oil into a measuring jug and dip a spoon in it. Use this spoon to scoop out the golden syrup into the oil. Add the Dairy Milk and whisk together until all the golden syrup has been mixed in.
- Combine the wet and dry ingredients together to make a smooth batter.
- Bake for about 45-50mins (if making one large cake) 35-40mins (if you split the batter into two tins) at 160C. Bake until skewer comes out clean or there is still a slight wobble to the cake (if you want gooey consistency like brownies).
- Leave to cool then cover top with your favourite buttercream and sprinkles!