Oh boy, consider yourself warned! This scrumptious vegan Chocolate Mocha Cake will blow your friggin mind! A fluffy gluten-free sponge with a delicious layer of mocha cream and frosted with a vegan chocolate ganache.

Like, why do some people go ask themselves: what do vegans eat? Well, here’s an answer to that! And that cake is so glorious, I would totally serve it at a Birthday or make it as a Wedding cake, or any party really. The recipe is straightforward and not too difficult.

Recipe created by Jennifer Walter. For more delicious vegan desserts head to www.jenniferwalter.me

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 Ingredients

Sponge cake

150 g chickpea flour

100 g rice flour

50 g lupine flour

30 g almond flour

1.5 tsp baking soda

3 tsp cream of tartar

50 g coconut blossom sugar

60 g cacao powder (unsweetened)

420 g apple sauce (unsweetened)

300 ml oat milk

50 g almond butter

2 tbsp walnut oil

2 tbsp apple vinegar

Mocha cream

70 ml strong espresso

0.5 tsp cinnamon

2-3 pinches of cardamom

40 g sukrin icing sugar

8 g agar agar

50 g soy yoghurt

Chocolate ganache

40 g cacao butter

8 tbsp date syrup

50 g cacao powder

150 g soy yoghurt

Some coffee beans for deco

Sponge cake

Preheat your oven to 180 degrees C and grease two round cake tins (18cm / 7"). Sieve all the flours into a big mixing bowl and add the salt, soda, cream of tartar, coconut blossom sugar and cacao powder. Combine well. Mix the apple sauce, almond butter, walnut oil and apple vinegar in a separate bowl. Combine well and work in the oat milk.

Combine the liquid mix with your dry ingredients. Again, combine well and distribute evenly among the two cake tins. Bake for about 30 minutes or until your skewer comes out clean. Transfer the cakes to a wire rack and let them cool off completely.

Mocha cream

Mix the agar agar into the soy yoghurt. Add the cardamom, cinnamon and the sukrin icing sugar. Add the hot espresso and place in the fridge to set.

Chocolate ganache

In a small sauce pan, melt the cacao butter and the date syrup over low heat. This will go pretty fast, so be careful not to over do it and take it off the heat once the cacao butter has melted. Sieve in the cacao powder and combine well. Add the soy yoghurt and combine well again.

Assembly

Place the first cake upside down on a serving platter. Spread the mocha cream evenly on top. Place the second cake (flat side to flat side) on top and slightly press together. Using a spatula, cover the entire cake evenly with the chocolate ganache. Place the coffee beans in a circle around the top of the cake for some extra love.