The Best Mocha Chocolate Cake

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The Best Mocha Chocolate Cakehai in this episode I’m going to show you how to make gluten free and vegan chocolate mocha cake. This is a wonderfully decadent and gooey chocolate It’s perfect if you really like the combination of chocolate, coffee and walnuts. It has a really rich flavor but quite a mellow sweetness and that comes from the maple syrup, which you’ll see goes into it.

You need :

  • 200g/7oz Doves Farm Gluten Free Plain Flour
  • 50g/2oz cocoa powder — I use Green & Black’s
  • 1 tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 300g/10½oz maple syrup
  • 115g/4oz dairy-free milk
  • 100g/3½ oz freshly made coffee
  • 100g/3½ oz sunflower oil
  • 50g/2oz walnuts
  • A pinch of sea salt
  • Icing sugar for dusting
The Best Mocha Chocolate Cake

This Mocha Chocolate Cake is perfect for Chocolate Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
  • 200 g/7oz Doves Farm Gluten Free Plain Flour
  • 50 g/2oz cocoa powder -- I use Green & Black's
  • 1 tsp baking powder
  • tsp bicarbonate of soda
  • 300 g/10½oz maple syrup
  • 115 g/4oz dairy-free milk
  • 100 g/3½ oz freshly made coffee
  • 100 g/3½ oz sunflower oil
  • 50 g/2oz walnuts
  • A pinch of sea salt
  • Icing sugar for dusting
  1. Step 1: Prepare The Nuts Preheat the oven to 170c (150c Fan) then lightly grease and line your cake tin. Place the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant -- this should take around 5 -- 8 minutes but keep an eye on them as you don't want them to burn. Remove from the oven, allow them to cool and then chop until fairly fine.
  2. Step 2: Make The Cake Batter Next, sift the flour, baking powder, bicarbonate of soda, cocoa and sea salt in to a large bowl. In a separate bowl whisk together the maple syrup, rice milk, coffee and oil until combined. Pour the liquid ingredients into the flour mixture and beat together until smooth. Then stir in the chopped walnuts. 
  3. Step 3: Bake Pour the batter into the baking tin and bake in the oven for 40 - 45 minutes until risen and springy to a light touch. If in doubt insert a cocktail stick in to the centre of the cake -- if it comes out clean then it is cooked. Remove from the oven and transfer the tin to a wire rack, allow the cake to cool completely before dusting with icing sugar and cutting into slices.

The Best Mocha Chocolate Cake


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