Description
A bold and flavorful mocha cake that features brewed coffee, dark cocoa, and a velvety texture perfect for all occasions.
Ingredients
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups organic cane sugar
1 tsp baking powder
1 ½ tsp baking soda
¼ tsp salt
2 large eggs
½ cup avocado oil
1 cup strong brewed coffee, cooled
1 cup non-dairy milk (almond or oat)
2 tsp alcohol-free vanilla extract
Instructions
Preheat oven to 350°F; grease and line two 8-inch cake pans.
Mix flour, cocoa, sugar, baking soda, baking powder, and salt in a bowl.
In another bowl, whisk eggs, oil, milk, and vanilla together.
Combine wet and dry ingredients until just combined.
Stir in cooled coffee slowly until batter is smooth.
Divide batter between pans and bake for 35–40 minutes.
Cool in pans 10 minutes, then transfer to racks to cool fully.
Frost as desired with espresso or chocolate buttercream.
Notes
Substitute coconut sugar for a refined sugar-free option.
Use a turntable and cake scraper for professional-looking frosting.
Freeze layers individually for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 360
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: mocha cake, coffee chocolate cake, dairy-free mocha cake, easy mocha dessert, bold flavor cake