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Mocha Snack Cake 2025 10 15 200228 150x150 1

Mocha Snack Cake

A delightful and easy mocha snack cake that combines the rich flavors of coffee and chocolate, made in one pan for effortless cleanup.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 12 slices
Calories 350 kcal

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

This cake stores beautifully! Keep it covered in the fridge for up to 5 days. For longer storage, freeze pieces for up to 3 months. Just let them thaw in the fridge before indulging again.
Keyword Chocolate Cake, Coffee Cake, Easy Dessert, Mocha Snack Cake, One Pan Cake