What makes this mocha chocolate cake gluten-free?

This cake uses brown rice flour, flax seed meal, and xanthan gum as a gluten-free flour blend, ensuring a tender crumb without traditional wheat flour.

How is this mocha chocolate cake made vegan?

The recipe is vegan by using applesauce and oil instead of eggs and dairy, and the buttercream is made with plant-based shortening or coconut oil.

What sweeteners are used in this mocha chocolate cake?

The cake is sweetened with a combination of stevia and coconut sugar, while the mocha buttercream uses raw sugar and stevia for balanced sweetness.

How do I make the mocha buttercream for this cake?

First, you'll blend raw sugar, stevia, arrowroot starch, instant coffee, and cocoa powder into a fine powder, then beat it into creamy shortening or coconut oil.

How do I know when the mocha chocolate cake is done baking?

Bake the cake for about 30-35 minutes at 350 degreesF, or until a knife inserted into the center comes out clean. Ensure it cools completely before frosting.

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Mocha Chocolate Cake With Mocha Buttercream Frosting
[Vegan, Gluten-Free]

SP By: Sarah Jane Parker

Author Bio

Sarah Jane Parker is a mom, personal trainer, health coach, yoga instructor, and blogger at... Read More

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A two-layer vegan and gluten-free mocha chocolate cake with creamy mocha buttercream frosting, garnished with a light dusting of cocoa powder.

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Mocha Chocolate Cake With Mocha Buttercream Frosting [Vegan, Gluten-Free]

5939

Dairy Free

Vegan

If you’re craving a chocolate cake that’s a bit lower in sugar and has delectable coffee flavors, then make this gluten-free mocha chocolate cake. This allergy-friendly cake is made without refined ingredients and is a rich indulgence that kills chocolate cravings.

Ingredients You Need for Mocha Chocolate Cake With Mocha Buttercream Frosting [Vegan, Gluten-Free]

For the Cake:

1 cup hot brewed coffee (regular or decaf)
1 cup unsweetened cocoa powder
1 cup hot water
1 cup oil
1 cup unsweetened applesauce
2 teaspoons vanilla extract
1/2 cup stevia
1/2 cup coconut sugar (or other granulated sweetener)
3 cups brown rice flour
1/3 cup flax seed meal or ground chia seed
2 teaspoons baking soda
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon xanthan gum

For the Mocha Buttercream:

1/2 cup raw sugar (or raw date or coconut sugar)
1/3 cup stevia
2 tablespoons arrowroot starch
1-2 teaspoons instant coffee granules or to taste
2 teaspoons cocoa powder
Dash of salt
1/2 cup vegetable shortening or coconut oil (see notes)
1/2 teaspoon vanilla

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How to Prepare Mocha Chocolate Cake With Mocha Buttercream Frosting [Vegan, Gluten-Free]

To Make the Buttercream:

Make your powdered sugar: in a blender or magic bullet, place the raw sugar, stevia, arrowroot starch, instant coffee, and cocoa powder. Pulse until a fine powder forms. Set aside.
In a medium bowl, beat the shortening or coconut oil until creamy. Add in the the powdered sugar and beat until incorporated. Add vanilla and beat again until creamy.

To Make the Cake:

Preheat oven to 350°F. Prepare 2 9-inch cake pans (or 3 8-inch cake pans) by spraying the sides with oil and placing a parchment circle in the bottom of each pan.
In a bowl, whisk together the coffee, cocoa powder, hot water, applesauce, oil, vanilla, sugar, and the stevia. Mix well and set aside.
In a separate bowl, whisk together the flour, flaxseed meal, baking soda, baking powder, salt, and xanthan gum. Mix well.
Add the liquid ingredients to the dry ingredients and mix thoroughly. Pour batter into the prepared cake pans and bake in the oven for about 30-35 minutes or until a knife inserted in the center comes out clean. Remove from the oven and let cool on a wire rack for about 15 minutes. Remove from the cake pans and let cool completely before frosting.

Notes

You can replace some of the shortening with nut butter instead.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.