Nickel Allergy Friendly Vegan Mocha Cake
Total time2 hr
Prep time25 min
Cook time35 min
4.7(4)
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Learn more āIngredients
12 servings
For the cake
- 2 cups all-purpose flour
- Ā¾ 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
- ā 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
- Ā¼ cup unsweetened cocoa powder
- 3 tbsp strong brewed coffee, cooled
- 1 tsp pure vanilla extract
- Ā¼ tsp fine salt
For serving
- vegan chocolate shavings or cocoa powder, for dusting (optional)
Can be omittedchocolate shavings
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°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.
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