A fluffy and moist chocolate coffee mocha cake, topped with a cocoa glazing. Enjoy with a swirl of raspberry sauce.
These days I’ve been so uninspired to blog. Not that I haven’t been cooking and baking. I have and have been taking photos too! I’ve just been feeling too lazy to type down the recipes. There are days that I just want to linger around, away from the computer.
I’ve also been feeling a bit sluggish these few days. So, I did some yoga today in the afternoon. It’s amazing how yoga revitalizes all my senses no matter how short the session! I always have to drag myself to start doing it and as soon as I start the session I feel so great and so relaxed. And afterward so energized! I say to myself, I’ll do this everyday. But the next day, I just keep postponing to the next. There was a time when I used to be very regular with my yoga. And initially when starting to write this blog, I intended to talk about yoga too. But I think moving country has upset my rhythm. So now that I have blogged about it, I should keep up to it and that should motivate me!
I have been trying to catch up a little bit with reading all your posts! I can’t!!! I’ve got so many blogs in my reader now! Every time I read a post, I find a new interesting blog from the comments and I add it to my list. It’s like veg*n blogs are experiencing some kind of boom!
I think this is a good thing though! It means the world is changing, right?! Cool! 🙂
Well, anyway… I made the mocha cake I made for Christmas again. And this time I’ll post the recipe. I hadn’t written down the recipe back then; I wanted to make sure I had got it right and tried it once again before posting.
I used less oil (than the first one) but it was still very nice and quite spongy. You can increase the oil if you want a richer cake, then just reduce the other liquids.
One other thing I did differently is the icing. Last time I made a ganache by melting some chocolate over low heat together with a few tablespoons of soy milk and a tablespoon of instant coffee granules. Stirred and mixed well then poured it over the cake. This time, I made the icing with cocoa powder. Both are great icing although I personally prefer this second version because it’s lighter.
There are a few more recipes that I have been making and that I have yet to post. So, some more are coming up soon!
Vegan Mocha Cake with Cocoa Glaze
A fluffy and moist chocolate coffee mocha cake, topped with a cocoa glazing. Enjoy with a swirl of raspberry sauce.
Ingredients
Dry ingredients
- 240 g (1½ cups) all-purpose or plain flour
- 175 g (¾ cup) soft brown sugar
- 1 teaspoon baking soda
- 3 tablespoons cocoa powder
- 2 tablespoons instant coffee granules (I used freeze dried coffee)
- Pinch salt
Wet ingredients (all together should amount to 300 ml or 1½ cups)
- 180 ml (¾ cup) soy milk
- 2 tablespoons vinegar (I used malt)
- 150 ml (⅔ cup) coconut milk
- 2 tablespoons vegetable oil (you can add more oil and reduce the coconut milk)
Icing (all leveled tablespoons)
- 2 tablespoons cocoa powder
- 3 tablespoons vegan buttery spread
- 3 tablespoons soy milk
- 1 tablespoon instant coffee granules
- 5 tablespoons soft brown sugar
Instructions
Preheat oven to 180 degrees Celsius.
Add the vinegar to the soy milk and let it thicken. Then add in the coconut milk and vegetable oil.
Mix all dry ingredients together.
Pour the wet ingredients onto the dry and mix well. Do not beat.
Mix gently but thoroughly until no dry ingredients are left at the bottom.
Pour mixture into a greased baking tin. (I used a rectangular one 23 cm x 15 cm or 9 x 6 inches but you can use a smaller baking dish as it is a relatively small cake)
Bake for 35 minutes or until a skewer inserted in the middle comes out clean.
Let cool completely before turning out.
Prepare icing:
Place all ingredients for the icing in a saucepan over low-medium heat.
Stir as the margarine melts to mix all ingredients together.
When all is dissolved and mixture starts to thicken (or just before first boil), remove from heat.
Pour over cake.
Dust with some icing sugar (optional).
The image on this post has been updated with a more recent shot. The photo below is the one that was initially posted.
Oh great!Thanx for the recipie of this cake!mmmmmmmyum!
I can relate to what you`re describing as I too am going through a similar experience..I`ve been told that when cats move home-they hide for a while under a sofa until they adjust..I like to hold on to this image when Im feeling disoriented in changing circumstances..Dont worry-whatever`s truly you-will come back to you as soon as you feel comfortable!Take care, Mia
mmm mocha. I need to add mocha into more desserts… yum
Yum!! That cake looks amazing!
I love how yoga can make a sluggish day better! I always skip it and go for a more hardcore workout, but when I do end up doing it, wow, I end up saying I am going to do it all the time! I need to get back to doing it more often. Right now I am at once a week, which is better then nothing! 🙂
What a beautiful cake! Sometimes I don’t feel like blogging either, it comes and goes.
Looks lovely! And who doesn’t love a good chocolate cake with a bit of coffee thrown in?
^^ rha now i want to eat a Mocha Cake. Unfortunately i don’t have an oven :p so i can’t do this even though the recipe seems to be easy even for someone like me who don’t really know how to cook :p
Oh my goodness! That looks gorgeous. Thank you so much for the recipe.
🙂