prep time: 30 min | bake time: 30 min | total time: 1 hr
No eggs? No problem! My Chocolate Mocha Cake Recipe is proof that you don’t need eggs to create a rich, moist, and indulgent dessert. The combination of hot milk and vinegar works wonders as a substitute, giving the cake its soft, tender crumb while allowing the bold flavors of espresso and cocoa to shine.
Every bite is packed with deep chocolatey goodness, balanced with just the right amount of coffee to elevate the taste without overpowering it.
Whether you’re an experienced baker or a total beginner, this foolproof recipe will have you whipping up a bakery-worthy treat in no time.
And let’s talk about that mocha whipped cream frosting—it’s a game changer! Light, fluffy, and infused with espresso, it melts in your mouth and complements the cake beautifully. The best part? You can easily make this cake dairy-free by using plant-based milk and a vegan whipping cream. So, whether you’re baking for dietary restrictions or just looking for an easy, delicious treat, this Chocolate Mocha Cake is about to become your new go-to dessert.
So, are you ready to bake the best vegan chocolate mocha cake recipe of your life? Let’s do this!
Make your baking experience even better with these equipment:
Now that you’re all set with the right tools, let’s get baking!
Let’s get baking! Preheat your oven to 350°F (175°C) and grease an 8-inch (20cm) springform cake pan—because no one likes a cake that won’t come out of the pan.
Line it with baking paper for extra insurance, and you’re good to go!
In a bowl, whisk together hot milk and vinegar and let it sit for about 5 minutes—this magic combo acts as a buttermilk substitute, making your cake extra soft and tender.
Once ready, stir in instant coffee, oil, vanilla extract, and sugar, whisking until the sugar dissolves like a dream.
Now for the dry team! Sift together all-purpose flour, cocoa powder, cornstarch, baking soda, baking powder, and salt in a separate bowl.
Gradually fold this mixture into the wet ingredients, stirring until your batter is smooth, rich, and totally irresistible (no judgment if you sneak a taste!).
Pour the luscious batter into your prepared pan, smooth out the top, and bake for 25 minutes. You’ll know it’s done when the center feels firm and a toothpick comes out clean—cue the heavenly chocolate aroma filling your kitchen!
Let the cake cool completely in the pan before removing it. If you want to go the extra mile, brush it with freshly brewed espresso for an added punch of mocha goodness.
Time for the frosting! In a mixing bowl, combine cold whipping cream, instant coffee, vanilla extract, cocoa powder, and powdered sugar.
Whip it up with an electric whisk until stiff peaks form—thick, airy, and downright dreamy.
Spread the luscious mocha whipped cream frosting over the cooled cake, making it as swirly and beautiful as your heart desires.
Finish with a dusting of cocoa powder, then pop it in the fridge for at least 1 hour to let the flavors meld. When it’s time to dig in, warm up a knife for those picture-perfect slices. Now, slice, serve, and enjoy every chocolatey, coffee-kissed bite!
Why settle for ordinary when you can make your chocolate mocha cake unforgettable? These toppings add flavor, texture, and a touch of indulgence to every bite!
Mix, match, and pile them high—because your cake deserves to be as fabulous as you are!
Absolutely! If coffee isn’t your thing, simply skip the espresso or coffee powder. The cake will still be rich, chocolatey, and delicious.
Yes! This recipe is already eggless, and you can easily make it fully vegan by using non-dairy milk (like almond, oat, or soy) and a vegan whipping cream for the frosting. No dairy, no problem!
You can experiment with gluten-free flour blends if needed. Just keep in mind that the texture may change slightly, and you might need to tweak the liquid to get the perfect consistency.
If your frosting is too thin, add a little more powdered sugar or cocoa powder to firm it up. You can also whip it longer for stiffer peaks—patience is key!
Yes! Bake it a day in advance and store it in an airtight container. If your frosting contains dairy, refrigerate the cake until you’re ready to serve.
Definitely! Wrap the cake tightly in plastic wrap and foil, then freeze for up to a month. When you’re ready to indulge, let it thaw at room temperature before frosting.
Stored properly in an airtight container or cake box, this cake stays fresh for 3–4 days in the fridge. The frosting will keep its creamy goodness for just as long!
I can’t wait to see your chocolate mocha cake creations! Whether you’re baking it for a special occasion or just indulging in a well-deserved treat, this cake is sure to impress. Snap a photo, tag me @pastrybysaloni, and let’s celebrate your masterpiece together!
If you’re loving this recipe, there’s more where that came from. My collection of eggless and dairy-free bakes is packed with decadent delights—from rich, fudgy cakes to melt-in-your-mouth pastries (minus the dairy, but not the flavor!). Trust me, your sweet tooth will thank you!
Here are my top three must-try desserts:
And finally… grab a copy of my cookbook Vegan Baking Made Simple – this is perfect for anyone looking to learn more about baking traditional recipes without dairy or eggs! Available on Amazon HERE
2 Responses
Hi Saloni, tried this recipe and it’s a great success. everyone liked it especially my kids…just wanted to know whether this chocolate cake recipe can used used as a base for making any chocolate cake. thanks
Hi Vanathi,
I’m so glad to hear that the recipe was a success and that your kids loved it! 😊 Yes, this chocolate cake recipe can definitely be used as a base for other chocolate cakes. You can easily adapt it by adding different fillings, frosting, or layers to suit your preferences. Just keep in mind that depending on the changes you make, you might need to adjust baking time or temperature.