Sink Your Teeth into a Decadent Delight
Ever had a cake that wraps you in a warm, caffeinated hug? Meet the Mocha Snack Cake—it’s not just sweet; it’s like enjoying a cozy café experience right at home. Quick to whip up and featuring an indulgent blend of coffee and chocolate, this easy recipe will become your go-to for satisfying your cravings. Plus, it’s all made in one pan, so cleanup is a breeze, leaving more time for you to enjoy the goodness!
Why Make This Recipe
There are plenty of reasons to dive into making this Mocha Snack Cake!
- Effortless Cleanup: One pan means less fuss with dishes, and nobody loves a sink overflowing with cookware!
- Budget-Friendly: Using accessible ingredients doesn’t compromise on taste, making it perfect for friendly gatherings or just a treat for yourself.
- Family-Friendly: Kids and adults alike will find it hard to resist that rich mocha flavor. Who doesn’t love cake?
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups (260 g) spelt flour
- 1 1/2 cups (210 g) coconut sugar
- 3/4 cup (60 g) unsweetened Dutch process cocoa powder, sifted
- 1 tbsp espresso powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup (220 ml) cashew milk or any creamy milk
- 2/3 cup (160 g) thick coconut yogurt
- 1/2 cup (115 ml) avocado oil
- 1 tbsp lemon juice
- 1 tsp vanilla bean paste
- 1 cup (220 ml) freshly brewed hot coffee
- 1/2 cup (4 oz or 115 g) unsalted butter or unsalted vegan butter, softened
- 1 cup (8 oz or 227 g) cream cheese or vegan cream cheese
- 1 cup (125 g) powdered coconut sugar*
- 1 tbsp cocoa powder
- 1 tbsp espresso powder
- 1 tsp vanilla bean paste
- Flaky salt for garnish, optional
Directions
Ready to get baking? Here’s how to make this delicious treat:
Prepare the Pan: Grease a baking pan with avocado oil (or any neutral oil) and line it with parchment paper, leaving an overhang for easy removal.
Combine Dry Ingredients: In a medium bowl, sift together flour, coconut sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt. Whisk and set aside.
Mix Wet Ingredients: In a large bowl, whisk together cashew milk, coconut yogurt, avocado oil, lemon juice, and vanilla paste until smooth.
Combine Wet and Dry: Gradually whisk in the flour mixture and hot coffee, starting and ending with the flour. Expect a thin batter—this is normal!
Bake: Pour the batter into the prepared pan and bake for 28–30 minutes or until a toothpick inserted into the center comes out mostly clean. Cool in the pan for about 3 hours (or, pro tip, overnight for better flavor!).
Make the Frosting: Using an electric mixer, cream together softened butter and cream cheese. In another bowl, sift together powdered coconut sugar, cocoa powder, and espresso, then fold into the frosting with the vanilla paste. Beat for 2 minutes on high and adjust sweetness as needed.
Frost the Cake: Once the cake has cooled, spread all the frosting on top, creating swirls for a rustic look.
Finish and Serve: Sprinkle with flaky salt if desired, cut into squares, and enjoy!
How to Make Mocha Snack Cake (Overview)
This Mocha Snack Cake comes together in just a few easy steps. First, prep your pan to eliminate bakery-level stress. Next, whisk your dry and wet ingredients separately, then combine them for that luscious batter. Remember, don’t overthink the frosting; just have fun with it! A sprinkle of salt adds a lovely contrast to the sweetness.
How to Serve Mocha Snack Cake
Once your cake is frosted and ready to go, serving options abound! Offer it warm with a scoop of vanilla ice cream for that melt-in-your-mouth experience. Or pair it with a rich cup of bubbly coffee or a creamy latte—because coffee with coffee is a celebration, right? The sight of that glossy frosting and the aroma wafting through your kitchen will surely draw everyone in.
How to Store Mocha Snack Cake
This cake stores beautifully! Keep it covered in the fridge for up to 5 days and enjoy those flavors lasting longer. If you want to save it for later, freeze pieces for up to 3 months. Just let them thaw in the fridge before indulging again. Perfect for those days when you need a little pick-me-up!
Tips to Make Mocha Snack Cake
- Don’t Skip the Espresso: This adds depth to the chocolate flavor, so make sure it’s in there!
- Room Temp Ingredients: Ensure all ingredients are at room temp for a smooth batter.
- Cake Tastes Better Next Day: For the best flavor, make it a day in advance. Trust me on this one!
- Swap the Flour: Need a gluten-free option? Use almond or oat flour, but keep the quantities consistent.
- Frosting Adjustments: If you like your frosting sweeter, feel free to add more powdered sugar until it reaches your desired level of sweetness!
Variation
Feel free to switch things up! Add a sprinkle of cinnamon in the batter for a warming spice or swap the cocoa for white chocolate to create a mocha flavor that feels like an indulgent dessert. Want a nutty twist? Toss in some chopped walnuts or almonds for a delightful crunch.
FAQs
Can I use regular flour instead of spelt flour?
Absolutely! Just keep the measurement the same, but you might need to adjust the liquid slightly.
Can I make this cake ahead of time?
For sure! This cake tastes even better the next day, and storing it overnight only enhances the flavors.
How do I freeze this cake?
Slice the cake and place it in an airtight container or wrap it tightly in plastic wrap before storing in the freezer for up to 3 months. Just remember to thaw in the fridge when you’re ready to enjoy!
📌 Pin this recipe for your next cozy dinner night!
Mocha Snack Cake
Ingredients
For the Cake
- 2 cups spelt flour
- 1.5 cups coconut sugar
- 0.75 cup unsweetened Dutch process cocoa powder, sifted
- 1 tbsp espresso powder
- 1.5 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp kosher salt
- 1 cup cashew milk or any creamy milk
- 2/3 cup thick coconut yogurt
- 0.5 cup avocado oil
- 1 tbsp lemon juice
- 1 tsp vanilla bean paste
- 1 cup freshly brewed hot coffee
For the Frosting
- 0.5 cup unsalted butter or unsalted vegan butter, softened
- 1 cup cream cheese or vegan cream cheese
- 1 cup powdered coconut sugar *
- 1 tbsp cocoa powder
- 1 tbsp espresso powder
- 1 tsp vanilla bean paste
For Garnish
- Flaky salt, optional
Instructions
Preparation
- Grease a baking pan with avocado oil (or any neutral oil) and line it with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, sift together flour, coconut sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt. Whisk and set aside.
- In a large bowl, whisk together cashew milk, coconut yogurt, avocado oil, lemon juice, and vanilla paste until smooth.
- Gradually whisk in the flour mixture and hot coffee, starting and ending with the flour. Expect a thin batter—this is normal!
Baking
- Pour the batter into the prepared pan and bake for 28–30 minutes or until a toothpick inserted into the center comes out mostly clean.
- Cool in the pan for about 3 hours (or overnight for better flavor!).
Frosting
- Using an electric mixer, cream together softened butter and cream cheese.
- In another bowl, sift together powdered coconut sugar, cocoa powder, and espresso, then fold into the frosting with the vanilla paste.
- Beat for 2 minutes on high and adjust sweetness as needed.
Assembly
- Once the cake has cooled, spread all the frosting on top, creating swirls for a rustic look.
- Sprinkle with flaky salt if desired, cut into squares, and enjoy!
Notes
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