Eosinophilic Esophagitis Friendly Vegan Mocha Cake

Total time2 hr

Prep time25 min

Cook time35 min

4.7

(4)

Eosinophilic Esophagitis Friendly Vegan Mocha Cake

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
2 cups organic cane sugar
1 cup strong brewed coffee, cooled to room temperature
1 cup plant-based milk
1 tbsp apple cider vinegar
⅔ cup neutral oil (such as canola or sunflower oil)
2 tsp pure vanilla extract

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
¼ cup unsweetened cocoa powder
3 tbsp strong brewed coffee, cooled
1 tsp pure vanilla extract
¼ tsp fine salt

For serving

vegan chocolate shavings or cocoa powder, for dusting (optional)
Can be omitted
chocolate shavings

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!